Bacon Wrapped Scallops Recipe

4.83 from 23 votes

These bacon wrapped scallops are sweet, spicy, and totally addictive! Say hello to your new favorite appetizer.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: Seafood

Servings:

Adjust oven rack to upper-middle position and set oven to broil. Line a rimmed baking sheet with foil. Spray the foil with nonstick cooking spray.
Remove the side muscle attached to each scallop and, if necessary, cut the scallops to the same size. Pat the scallops with a paper towel.
16 large sea scallops
Place the scallops on a plate and season with kosher salt.
Kosher salt
To ensure the bacon crisps and cooks throughout during broiling, it is necessary to parcook the bacon before wrapping the scallops. The most proficient way is to line a microwave-safe plate with 4 layers of paper towels and spread 8 bacon slices on top. Cover the bacon with 2 more layers of paper towels and microwave on high 1½-2 minutes or until the bacon fat begins to melt but is still pliable. Transfer the first 8 slices to the counter and repeat with the remaining 8 slices of bacon.
1 pound bacon
Cut one slice of bacon (width and length) to fit around one scallop with just enough overlapping to secure with a toothpick. Place the scallop on the prepared baking sheet and repeat the process until all scallops are wrapped.
Top each scallop with 1 teaspoon of pepper jelly.
10 ounces hot pepper jelly
Broil the scallops 3-4 minutes, spinning around the baking tray after 2 minutes. The scallops are done when the edges of bacon have browned, the scallops are opaque and bounce back slightly when touched.
Transfer scallops to a serving tray and serve immediately.

Storage: Store bacon wrapped scallops in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.