Go Back
+ servings
bacon wrapped scallops brushed with garlic butter on a bed of lettuce.
Print Recipe Add to Collection
4.17 from 12 votes

Bacon Wrapped Scallops

These jumbo melt-in-your-mouth Bacon Wrapped Scallops are definitely one of the most decadent appetizers out there, and the perfect treat for the holidays. To top them off, these incredible morsels are then drizzled with luscious melted garlic butter, all ready for you to enjoy in about 30 minutes.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Appetizer
Cuisine: American
Keyword: bacon wrapped scallops, scallop recipe
Servings: 20
Calories: 78kcal



  • 20 extra large scallops patted dry
  • 10 bacon slices thick cut, cut in half crosswise
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste

Garlic Butter

  • ¼ cup butter unsalted
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • 1 tablespoon parsley chopped
  • 2 tablespoons lemon juice freshly squeezed


  • Preheat oven: Place a rack in the middle of your oven. Preheat the oven broiler. Line a baking sheet with parchment paper.
  • Prep the scallops: Use paper towels to pat the scallops until completely dry then season them with salt and pepper. If you don't pat them completely dry, when you bake them, the scallops will release a liquid making it hard for the bacon to crisp up.
  • Assemble the scallops: Wrap a half slice of bacon around each scallop and secure with a toothpick. Place the wrapped scallop onto the prepared baking sheet. Repeat with remaining scallops.
  • Bake: Transfer the baking sheet to the oven and broil for 15-17 minutes or until the bacon is crisp and the scallops are cooked through, turning half ways through.
  • Make garlic butter: In a small skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until aromatic. Remove from heat and add the salt, parsley and lemon juice to the butter. Stir well.
  • Finish and serve: Brush the butter mixture over each scallop and serve.


  1. Scallops sometimes have a side muscle that needs to be removed. It’s a little tag of muscle tissue on the side of the scallop which will feel a bit tough. Just pull it away. If you don’t remove this muscle, no worries, it’s safe to eat, just a little tough to chew.
  2. Always pat your scallops completely dry with a paper towel. Make sure you season them generously with salt and pepper.
  3. Purchase scallops that are pink, smell good and are labeled "dry-packed". This means they were not processed and don't contain any additives.
  4. Scallops are best eaten fresh from the oven. Promptly refrigerate any leftover cooked scallops in an airtight container for up to 3 days.
  5. Freezing cooked scallops is not recommended.


Serving: 1scallop | Calories: 78kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 219mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg