For a simple yet impressive appetizer, oven-baked bacon wrapped scallops combine smoky flavor with tender seafood in minutes. Learning how to make bacon wrapped scallops in the oven is a straightforward process that yields a crowd-pleasing dish perfect for any gathering.
This guide will walk you through every step, from selecting the best ingredients to mastering the bake. You’ll get clear instructions, helpful tips, and answers to common questions.
how to make bacon wrapped scallops in the oven
This section provides the complete, step-by-step method. Before you begin, preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup. Placing a wire rack on the baking sheet is highly recommended for even cooking.
Essential Ingredients and Tools
Using quality ingredients is the first secret to success. Here is what you will need.
For the Scallops:
- Sea Scallops: 1 pound (about 16-20 large scallops). Look for “dry-packed” scallops for the best sear and flavor.
- Bacon: 1 pound of thin-cut bacon. Regular-cut bacon works but may require partial pre-cooking.
- Seasoning: Black pepper is classic. You can also use a pinch of garlic powder or smoked paprika.
- Optional Glaze: 2 tablespoons of maple syrup, honey, or brown sugar mixed with 1 tablespoon of melted butter for a sweet finish.
Necessary Kitchen Tools:
- Rimmed baking sheet
- Aluminum foil
- Wire rack (optional but very useful)
- Paper towels
- Toothpicks or small skewers
- Tongs or a small spatula
Step-by-Step Cooking Instructions
Follow these numbered steps for perfect results every time.
Step 1: Prepare the Scallops
First, pat the scallops completely dry with paper towels. This is crucial for getting a good texture and helping the bacon stick. If your scallops have a small, tough side muscle attached, peel it off and discard. Season the scallops lightly with black pepper.
Step 2: Wrap with Bacon
Take a slice of bacon and wrap it securely around the circumference of each scallop. If you are using larger scallops, you might need a half-slice of bacon. Secure the bacon with a toothpick, poking it through where the bacon ends overlap. Avoid wrapping the bacon too tightly, as it will shrink during cooking.
Step 3: Arrange on Baking Sheet
Place each bacon-wrapped scallop on the wire rack over your foil-lined baking sheet. This setup allows hot air to circulate, cooking the bacon evenly on all sides and preventing the scallops from steaming in rendered fat. If you don’t have a rack, place them directly on the foil, but be prepared to drain fat halfway.
Step 4: Bake to Perfection
Bake in the preheated oven for 15-20 minutes. The exact time depends on the thickness of your bacon and the size of the scallops. You are looking for the bacon to be crispy and fully cooked and the scallops to be opaque and firm to the touch. If using a glaze, brush it on during the last 5 minutes of cooking.
Step 5: Serve Immediately
Carefully remove the toothpicks from the scallops. Let them rest for just a minute before serving. They are best enjoyed hot from the oven.
Pro Tips for the Best Results
A few expert adjustments can make a significant difference.
- Pre-Cook Bacon Slightly: For guaranteed crispy bacon without overcooking the scallop, partially cook the bacon strips in a skillet for 2-3 minutes before wrapping. This renders some fat and gives the bacon a head start.
- Uniform Size: Try to select scallops that are similar in size so they cook at the same rate.
- Don’t Overcrowd: Space the scallops at least an inch apart on the baking sheet to ensure proper air flow.
- Broiler Finish: For extra crispiness, switch your oven to broil for the final 1-2 minutes, watching closely to prevent burning.
Common Mistakes to Avoid
Steer clear of these pitfalls for a flawless dish.
- Using Wet Scallops: Failing to dry scallops thorougly leads to steaming and a rubbery texture.
- Over-Seasoning: Bacon is already salty. Avoid adding extra salt to the scallops before baking.
- Using Thick-Cut Bacon Raw: Thick bacon often won’t cook through before the scallop becomes tough. Always pre-cook it slightly.
- Overcooking: Scallops become rubbery when cooked too long. They should be just firm and opaque.
Serving Suggestions and Pairings
Bacon wrapped scallops are versatile. Here are some ideas for serving them.
As an Appetizer: Serve on a platter with lemon wedges and a simple dipping sauce like garlic aioli, remoulade, or a spicy chili sauce.
As a Main Course: Plate them alongside creamy risotto, buttered pasta, or a fresh green salad for a complete meal.
Drink Pairings: A crisp Sauvignon Blanc, a dry Chardonnay, or a light lager beer complements the rich, smoky flavors beautifully.
Variations to Try
Once you master the basic recipe, experiment with these tasty twists.
- Sweet Glaze: Brush with maple syrup, honey, or a balsamic reduction before baking.
- Spicy Kick: Add a small slice of jalapeño between the scallop and the bacon before wrapping.
- Herb Infused: Place a fresh thyme sprig or a basil leaf around the scallop before adding the bacon.
- Asian-Inspired: Use a glaze of soy sauce, ginger, and a touch of sesame oil.
Storage and Reheating Instructions
Leftovers are rare, but if you have them, here’s how to handle them.
Storage: Let the scallops cool completely. Store them in an airtight container in the refrigerator for up to 2 days.
Reheating: For best results, reheat in a conventional oven or toaster oven at 375°F until warmed through. This helps maintain the bacon’s texture. The microwave will make the bacon soggy and the scallops rubbery.
Frequently Asked Questions
What kind of scallops are best for bacon wrapped scallops?
Always choose “dry-packed” sea scallops. They haven’t been treated with preservatives, so they sear better and have a purer, sweeter flavor compared to “wet-packed” scallops, which can contain added water and phosphate.
How do you keep bacon wrapped scallops from falling apart?
The key is to secure the bacon with a toothpick or small skewer. Also, ensure the scallop’s surface is very dry before wrapping, as moisture prevents the bacon from adhering. Patting the bacon dry can also help.
Can you make bacon wrapped scallops ahead of time?
Yes, you can assemble them ahead. Wrap the scallops and secure with toothpicks, then place them on your prepared baking sheet. Cover tightly with plastic wrap and refridgerate for up to 4 hours before baking. Let them sit at room temperature for 15 minutes before going in the oven.
Why are my scallops tough and rubbery?
This is almost always due to overcooking. Scallops cook quickly and continue to cook slightly after removed from the oven. They are done when they are just opaque and firm. Using a thermometer, the internal temperature should be about 115-120°F when you take them out.
What temperature should the oven be for scallops wrapped in bacon?
A hot oven, between 400°F and 425°F, is ideal. This temperature cooks the scallops quickly while rendering the bacon fat and crisping the bacon effectively. If your bacon is browning too fast, you can reduce the temperature slightly.