Learning how to cook bacon wrapped scallops in the oven is a fantastic way to make a impressive appetizer or main course. This method is surprisingly simple and delivers a perfect combination of flavors and textures everytime.
You get a juicy, tender scallop paired with crispy, savory bacon. It’s a classic combination that’s always a hit. The oven does most of the work, making it a reliable choice for dinner parties or a special weeknight meal. Let’s get started on making this delicious dish.
How To Cook Bacon Wrapped Scallops In The Oven
This section provides the complete, step-by-step method. Following these instructions carefully will ensure your scallops are cooked perfectly, not overdone or rubbery.
Ingredients You Will Need
Gathering your ingredients before you start is key. This recipe is flexible, but here’s the basic list:
- 12 large sea scallops (about 1 pound), also called “dry” or “diver” scallops if possible.
- 12 slices of thin-cut bacon (about 1 standard package).
- 2 tablespoons olive oil or melted butter.
- 1 tablespoon fresh lemon juice.
- 1 teaspoon smoked paprika (optional but recommended).
- 1/4 teaspoon black pepper.
- 1/4 teaspoon garlic powder.
- Wooden toothpicks or small skewers, soaked in water for 10 minutes.
Essential Equipment
You don’t need any fancy tools. Just make sure you have:
- A rimmed baking sheet (like a half-sheet pan).
- An oven-safe wire rack that fits inside the baking sheet.
- Paper towels.
- A small bowl for mixing.
- Tongs.
Step-by-Step Cooking Instructions
Step 1: Prepare the Scallops
First, you need to prep your scallops. If they are frozen, thaw them completely in the refrigerator overnight. Pat them very dry with paper towels. This is the most important step for getting a good sear and preventing them from steaming.
Look for the small, tough muscle on the side of each scallop. It’s often a different color. Pinch it between your fingers and pull it off; it peels away easily. This part can be tough if left on.
Step 2: Season the Scallops
In a small bowl, combine the olive oil, lemon juice, smoked paprika, black pepper, and garlic powder. Stir it well. Place the dried scallops in a bowl and pour the mixture over them. Gently toss to coat each scallop evenly. Let them sit for about 10 minutes to absorb the flavors.
Step 3: Wrap with Bacon
Take a slice of bacon. If it’s very long, you can cut it in half. Stretch the bacon slice slightly by pulling it gently between your fingers; this helps it crisp better. Wrap one slice around the circumference of one scallop. Secure the end with a soaked toothpick, pushing it through the bacon seam and into the scallop. Repeat with all scallops.
Make sure the bacon seam is on the side of the scallop, not the top or bottom. This ensures even cooking on both flat surfaces.
Step 4: Preheat and Setup
Preheat your oven to 400°F (200°C). While it heats, place the wire rack inside your rimmed baking sheet. This setup is crucial. The rack elevates the scallops, allowing hot air to circulate all around them. The bacon fat will drip down onto the pan below, preventing smoke and helping the bacon get crispy instead of soggy.
Step 5: Arrange and Bake
Place each bacon-wrapped scallop on the wire rack, seam-side down. Leave a little space between each one for air flow. Put the baking sheet in the preheated oven on a middle rack.
Bake for 15 to 20 minutes. The exact time depends on the thickness of your bacon and the size of your scallops. You’re looking for the bacon to be fully cooked and crispy, and the scallops to be opaque and firm to the touch.
Step 6: Check for Doneness and Serve
Start checking at the 15-minute mark. The scallops should feel firm, not squishy. An instant-read thermometer inserted into the center of a scallop should read 115°F to 120°F for medium-rare, or 125°F to 130°F for medium. They will continue to cook a bit after you remove them from the oven.
Carefully remove the toothpicks before serving. Serve them immediately while they are hot and the bacon is crisp.
Tips for Perfect Results
- Scallop Quality: “Dry” scallops are not treated with preservatives and will sear better than “wet” scallops, which can release more water.
- Bacon Thickness: Thin-cut bacon works best. Thick-cut bacon may not crisp fully before the scallop is overcooked.
- Don’t Overcrowd: Giving space on the rack is non-negotiable for crispy bacon.
- Broil Option: For extra crispness, you can switch the oven to broil for the last 1-2 minutes. Watch them closely to prevent burning!
Common Mistakes to Avoid
Everyone makes mistakes, but you can avoid these common ones:
- Not Drying Scallops: Wet scallops will steam. Always pat them thorougly dry.
- Skipping the Rack: Placing them directly on a pan leads to soggy bacon in pooled fat.
- Overcooking: Scallops turn rubbery very quickly. It’s better to slightly undercook them as they carryover cook.
- Using Cold Bacon: Let your bacon sit at room temperature for 10-15 minutes. It’s more pliable and easier to wrap.
Serving Suggestions
These scallops are versatile. Here are a few ideas:
- As an Appetizer: Serve on a platter with lemon wedges and a dipping sauce like garlic aioli, remoulade, or a simple spicy mayo.
- As a Main Course: Plate them over a bed of creamy risotto, buttery mashed potatoes, or a fresh arugula salad.
- Garnish Ideas: A sprinkle of fresh chopped parsley, chives, or a drizzle of balsamic glaze adds a nice finish.
Variations to Try
Once you master the basic recipe, you can experiment:
- Add a Stuffing: Place a small piece of water chestnut, a jalapeño slice, or a fresh herb like basil between the scallop and bacon before wrapping.
- Change the Seasoning: Use maple syrup or brown sugar for a sweet glaze, or add cayenne pepper for heat.
- Herb Butter Baste: Brush the scallops with an herb butter during the last few minutes of baking.
Storage and Reheating
These are best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a rack in a 350°F oven for about 10 minutes, or until heated through. Avoid the microwave, as it will make the bacon rubbery.
Frequently Asked Questions (FAQ)
Can I make bacon wrapped scallops ahead of time?
Yes, you can assemble them up to 4 hours ahead. Wrap and toothpick them, then place on a plate, cover with plastic wrap, and refrigerate until you’re ready to bake. Let them sit at room temp for 15 minutes before cooking.
What temperature should scallops be cooked to?
For the best texture, aim for an internal temperature of 115°F to 130°F (medium-rare to medium). They will be opaque and firm, but still juicy.
Why are my bacon wrapped scallops soggy?
Sogginess usually comes from not using a wire rack, not patting the scallops dry, or using “wet” scallops that exude too much liquid. The rack is essential for crispy bacon.
Can I use frozen scallops?
You can, but thaw them slowly in the fridge first. Never thaw them at room temperature or in warm water, as this can effect texture and safety.
What goes good with bacon wrapped scallops?
They pair well with simple sides that don’t overpower them. Think lemon rice, roasted asparagus, a crisp white wine, or a light salad.
How long to cook bacon wrapped scallops at 400?
At 400°F, they typically take 15 to 20 minutes. Always check early, as oven temperatures can vary and scallop size matters alot.
Final Thoughts
Now you know exactly how to cook bacon wrapped scallops in the oven. The process is straightforward: dry, season, wrap, and bake on a rack. Paying attention to a few key details—like scallop dryness and using a wire rack—makes all the difference between a good dish and a great one.
This recipe is a reliable way to create something special without stress. It’s perfect for holidays, date nights, or any time you want a treat. Give it a try, and you’ll see how simple it can be to make a restaurant-quality dish right at home.