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A close up view of a bacon wrapped scallop on a platter with more.
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Bacon Wrapped Scallops

Making Bacon Wrapped Scallops in the oven has never been easier! It comes together quickly and easily with four simple ingredients.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 225kcal
Author John Kanell

Equipment

  • Large baking sheet
  • Toothpicks

Ingredients

  • 16 large sea scallops (about 1 pound/450g)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 slices bacon cut in half crosswise (224g)

Instructions

  • Preheat oven to 425°F.
  • Grease a large baking sheet and set aside.
  • Pat the scallops dry with a paper towel. Sprinkle all over with salt and pepper. Wrap a piece of bacon around the side of each scallop and secure it with a toothpick.
  • Place the wrapped scallops about 2 inches apart on the prepared baking sheet.
  • Bake for 15 minutes or until the scallops are opaque and bacon is cooked.

Notes

  • If you want the bacon crispier, par-cook the bacon in a skillet for 3 minutes, cool to the touch, wrap scallops, and bake.
  • Placing scallops apart from each other allows the heat to circulate around the bacon to cook evenly, so choose a baking sheet large enough to prevent the scallops from crowding.
  • For longer bacon, consider cutting it into thirds instead of halves to ensure it wraps around the scallops without too much overlap, as this can affect even cooking.
  • If you are worried about the toothpicks burning in the oven, you can soak them in water for 10 minutes beforehand.
  • Always pat your scallops completely dry with a paper towel. It’ll help the salt and pepper stick better to the scallops and allow for better browning.
  • Sometimes scallops have a small muscle that is tough after cooking. It’s a little tag on the side of the scallop that feels a little tough. To remove it, simply pull it off.
  • Remove the wrapped scallops from the baking sheet once done cooking. The residual heat from the baking sheet will continue to cook the scallops if you allow them to sit on the baking sheet for too long.

Nutrition

Calories: 225kcal | Carbohydrates: 3g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 672mg | Potassium: 212mg | Fiber: 0.03g | Vitamin A: 19IU | Calcium: 6mg | Iron: 0.4mg