Bacon Wrapped Scallops

By Becky Hardin

Updated Nov 4, 2025

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These Bacon Wrapped Scallops are one of my go-to appetizers for parties or special occasions. They have a savory, buttery flavor, with a bit of spice thanks to the hot pepper jelly on top. I find this easy and delicious appetizer never fails to please.

Easy Bacon Wrapped Scallops Recipe

You might know by now that bacon wrapped appetizers are one of my favorite things. I mean, who can resist something wrapped in bacon? Especially when that something is scallops!

This recipe couldn’t be easier; all I used was scallops, bacon, a bit of salt, and some hot pepper jelly. That’s an easy ingredient list to remember for an appetizer that has the perfect balance of sweet and spicy flavors. Scallops seem fancy, so everyone is always impressed, despite how little time I spend making them.

Recipe Card

Bacon Wrapped Scallops Recipe

4.83 from 23 votes

Prep: 20 minutes mins

Cook: 10 minutes mins

Total: 30 minutes mins

Servings: 4

Author: Becky Hardin

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

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Equipment

• Baking Sheet

Ingredients 

1x2x3x

• ▢ 16 large sea scallops thawed if frozen
• ▢ Kosher salt to taste
• ▢ 1 lb. bacon (16 slices)
• ▢ 10 oz. hot pepper jelly (1 jar)

Video

Instructions 

• 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 lb. 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 tsp of pepper jelly.
  10 oz. 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.

Serving: 4scallopsCalories: 737kcalCarbohydrates: 46gProtein: 46gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 127mgSodium: 2745mgPotassium: 689mgSugar: 38gVitamin A: 504IUVitamin C: 6mgCalcium: 16mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Cook Bacon Wrapped Scallops Step by Step

Prep: Adjust your oven rack to the upper-middle position and set your oven to broil. Line a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.

Season the scallops: Remove the side muscle attached to each of 16 large scallops and cut the scallops to the same size so they cook at the same pace. Pat them dry with a paper towel, place them on a plate, and season with kosher salt.

Cook the bacon: To ensure the bacon crisps and cooks fully during broiling, I like to parcook the bacon before wrapping the scallops. So, I line a microwave-safe plate with 4 layers of paper towels and lay 8 bacon slices on top. Then, I cover the bacon with 2 more layers of paper towels and microwave on high for 1½-2 minutes or until the bacon fat starts to melt but the strips are still foldable. Place the first batch on the counter and repeat with the remaining 8 slices.

Wrap the scallops: Cut one slice of bacon in the width and length so it fits around one scallop with just enough overlapping to secure with a toothpick. Place the scallop on the prepared baking sheet and continue with the process until all the scallops are wrapped.

Top with jelly: Top each scallop with 1 tsp of the hot pepper jelly.

Broil the scallops: Broil the scallops for 3-4 minutes, turning the baking tray around after 2 minutes to ensure even broiling. The scallops are done when the edges of the bacon have browned. The scallops should be opaque and bounce back slightly when touched. Transfer scallops to a serving tray and serve immediately.

Variations on Bacon Wrapped Scallops

There are so many fun ways to change up the flavor of these bacon wrapped scallops. Sometimes, I’ll glaze them with teriyaki sauce, this Asian-inspired Korean BBQ sauce, citrus jam, a simple balsamic glaze, or a light and fruity mango salsa.

How to Store

Store leftover bacon wrapped scallops in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F air fryer for 2-4 minutes or in a 350°F oven for 10-15 minutes.

Freeze bacon wrapped scallops in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen in a 375°F oven for about 20 minutes.

Serving Suggestions

The hot pepper jelly adds the perfect amount of flavor to these bacon wrapped scallops, so dips aren’t necessary. However, I’ll never turn down an opportunity for dipping, so I’ll prepare my favorite sauces like this yum yum sauce, this sweet, spicy, and creamy bang bang sauce, classic tartar sauce, or just a simple honey mustard sauce.

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