The Easiest Way to Make Bacon-Wrapped Scallops
The Easiest Way to Make Bacon-Wrapped Scallops is a medium American recipe that serves 6. 140 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 29 min | Cook: 6 min | Total: 45 min
Cost: $12.59 total, $2.10 per serving
Ingredients
- 6 slices Bacon (thin cut, preferably smoked)
- 24 pieces Large Sea Scallops (dry‑packed, patted dry; remove adductor muscle)
- 0.25 teaspoon Kosher Salt (for seasoning scallops)
- 0.125 teaspoon Ground Black Pepper (freshly ground if possible)
- 1 pinch Cayenne Pepper (adds a subtle heat)
- 2 tablespoons Fresh Chives (finely chopped)
- 24 pieces Toothpicks (for serving)
Instructions
Trim and Slice Bacon
Using kitchen shears, cut each bacon slice lengthwise into a long thin strip, then cut each strip in half so you have pieces about 4‑6 inches long.
Time: PT10M
Pre‑Render Bacon in Microwave
Line a microwave‑safe plate with a paper towel, place a layer of bacon pieces, cover with another paper towel, and microwave on high for 1‑2 minutes until fat begins to render but the bacon stays flexible.
Time: PT2M
Prepare Scallops
Pat the scallops dry, feel for and remove any remaining adductor muscle, then season all scallops with 1/4 tsp salt, 1/8 tsp black pepper, and a pinch of cayenne. Toss to coat evenly.
Time: PT5M
Set Up Baking Sheet
Line a rimmed baking sheet with aluminum foil and place a wire rack inside. This allows air circulation for even bacon crisping.
Time: PT2M
Wrap Scallops with Bacon
Take a bacon piece, wrap it around a scallop, tucking any excess underneath. Stand the wrapped scallop on the tucked side so it stays upright on the rack.
Time: PT8M
Broil
Place the sheet on the oven rack 6 inches below the broiler element. Set broiler to high and broil for 3‑4 minutes, rotating the pan halfway through, until scallops turn opaque pink and bacon is browned.
Time: PT4M
Temperature: high broil
Chop Fresh Chives
Using a back‑stroke cutting motion, finely chop about 2 tablespoons of chives.
Time: PT2M
Plate and Garnish
Arrange the bacon‑wrapped scallops on a serving platter, insert a toothpick into each, and sprinkle with chopped chives.
Time: PT2M
Nutrition Facts
- Calories
- 140
- Protein
- 12 g
- Carbohydrates
- 1 g
- Fat
- 6 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten‑Free
Allergens: Shellfish, Pork
Ingredient Substitutions
- Instead of Bacon: prosciutto, pancetta
- Instead of Large Sea Scallops: bay scallops (smaller, adjust cooking time), shrimp (different texture)
- Instead of Kosher Salt: sea salt
- Instead of Ground Black Pepper: white pepper
- Instead of Cayenne Pepper: smoked paprika, chipotle powder
- Instead of Fresh Chives: green onion, parsley
- Instead of Toothpicks: small cocktail skewers
Equipment Needed
- Kitchen Shears
- Microwave‑Safe Plate
- Paper Towels
- Rimmed Baking Sheet
- Aluminum Foil
- Wire Rack
- Chef's Knife
- Cutting Board
- Basting Brush (optional) (optional)
Critical Steps — Do Not Skip
- Microwave the bacon just enough to render fat but keep it flexible.
- Wrap the scallops tightly so the bacon stays in place during broiling.
- Broil only until scallops are opaque; overcooking makes them rubbery.
Chef Tips from the Video
- If you prefer a smoky flavor, use applewood‑smoked bacon.
- A drizzle of lemon juice over the finished scallops adds brightness.
- For extra crispness, finish the bacon under the broiler for an additional 30 seconds after the scallops are done.
Troubleshooting
Bacon shrinks and opens up during broiling.
Secure the wrap with a toothpick or tuck the excess tightly before cooking.
Scallops are overcooked and rubbery.
Broil only until they turn opaque; remove the pan as soon as the color changes.
Bacon remains soggy.
Ensure the bacon is fully rendered in the microwave and use a wire rack for maximum airflow.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat under a broiler for 1‑2 minutes.
Freezer: Not recommended; texture of scallops degrades.
Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Render the bacon strips in the microwave up to 30 minutes ahead and keep refrigerated.
- Season scallops and keep them covered in the fridge; wrap just before broiling.
- Chopped chives can be prepared a day ahead and stored in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of bacon‑wrapped scallops in American party cuisine?
Bacon‑wrapped seafood has long been a staple of American bar‑food and cocktail‑hour menus, combining the indulgent flavor of pork with the delicate texture of shellfish. The bite‑size presentation makes it perfect for sharing at gatherings, reflecting the U.S. tradition of easy, handheld appetizers.
What are the traditional regional variations of bacon‑wrapped scallops in the United States?
In the South, chefs often add a touch of hot sauce or Cajun seasoning, while West Coast versions may feature a maple glaze on the bacon. Some New England cooks substitute Canadian bacon for a leaner profile, but the core technique of pre‑rendering bacon and broiling remains consistent.
How is bacon‑wrapped scallops traditionally served in American appetizers?
They are typically presented on a platter with toothpicks for easy picking, garnished with fresh herbs like chives or parsley, and sometimes accompanied by a citrus‑based dipping sauce. The dish is served hot or warm, right after broiling.
What occasions or celebrations is bacon‑wrapped scallops traditionally associated with in American culture?
These bite‑size scallops are popular at holiday parties, New Year’s Eve gatherings, cocktail receptions, and summer barbecues where guests enjoy elegant yet simple finger foods.
What authentic ingredients are essential for bacon‑wrapped scallops versus acceptable substitutes?
Authentic ingredients include dry‑packed sea scallops, smoked bacon, and a light seasoning of salt, pepper, and cayenne. Acceptable substitutes are prosciutto or pancetta for bacon, and bay scallops for a smaller bite, though cooking times will need adjustment.
What are the most common mistakes to avoid when making bacon‑wrapped scallops?
Common errors include overcooking the scallops, using bacon that is too thick or not pre‑rendered, and failing to secure the wrap, which can cause the bacon to unravel. Follow the microwave pre‑render step and keep the broiling time short to avoid rubbery scallops.
Why does this bacon‑wrapped scallops recipe use a microwave to pre‑render the bacon instead of cooking it fully on the stovetop?
Microwaving quickly renders fat while keeping the bacon flexible enough to wrap around the scallop. Fully cooking the bacon first would make it too rigid and cause it to crack, whereas the microwave method gives a head start without over‑cooking.
Can I make bacon‑wrapped scallops ahead of time and how should I store them before serving?
Yes. You can pre‑render the bacon and wrap the seasoned scallops, then cover and refrigerate for up to 2 hours. Keep them on a rack in a shallow pan to prevent moisture buildup, and broil them just before serving.
What texture and appearance should I look for when the bacon‑wrapped scallops are done?
The scallops should be opaque pink and slightly firm to the touch, while the bacon should be browned and crisp around the edges but still flexible enough to hold the wrap. No raw, translucent scallop flesh should remain.
What does the YouTube channel America's Test Kitchen specialize in?
The YouTube channel America's Test Kitchen specializes in scientifically tested recipes, detailed technique tutorials, and equipment reviews, delivering reliable, step‑by‑step cooking guidance for home cooks.
How does the YouTube channel America's Test Kitchen's approach to American seafood appetizers differ from other cooking channels?
America's Test Kitchen emphasizes precise timing, controlled cooking methods (like pre‑rendering bacon in the microwave), and thorough testing to ensure consistent results, whereas many other channels rely on visual cues alone.
Last updated: August 21, 2026
