BBQ Scallops Recipe Bacon Wrapped: Smoky Sweetness With Crispy Edge

This bacon-wrapped scallop recipe delivers crispy edges and smoky sweetness in every bite. I developed this method after years of trial and error, perfecting the balance between tender scallops and perfectly cooked bacon.

The secret lies in the cooking technique—searing the scallops first to lock in moisture, then wrapping with bacon before finishing on the grill. This ensures the scallops stay juicy while the bacon achieves that ideal crispy texture.

You’ll end up with a dish that impresses at any gathering. The scallops remain tender inside, the bacon adds a salty crunch, and a brush of BBQ sauce ties everything together with a sweet, tangy glaze.

Serve these as an appetizer or main course with a side of grilled vegetables. Here’s how to make them.

Ingredients for Bbq Scallops Recipe Bacon Wrapped

Premium scallops and smoky bacon create this impressive appetizer or main course dish.

Scallop quality is non-negotiable here. Dry-packed sea scallops from a reputable fishmonger or Whole Foods seafood counter are ideal—avoid wet-packed as they release too much moisture. For bacon, thick-cut applewood smoked from Niman Ranch or Applegate delivers superior flavor and holds up to grilling without burning. The BBQ sauce should have body—Stubb’s Original or Sweet Baby Ray’s work well, but any thick, sweet-tangy sauce will do.

No thick-cut bacon? Regular bacon at half the slice count works in a pinch, though it may crisp too quickly. Fresh scallops can be swapped for previously frozen if thawed properly in the fridge overnight (never at room temperature). For a different flavor profile, maple-glazed bacon adds sweetness that pairs beautifully. The olive oil can be avocado oil for its higher smoke point, particularly useful if you’re searing at high heat.

Prep the scallops and bacon separately until ready to wrap—keeps them fresh for 24 hours in the fridge. Cooked scallops are best served immediately, but can hold at room temperature for 30 minutes before serving. Leftovers reheat gently in a 300°F oven for 10 minutes to avoid overcooking.

Step-by-Step Instructions for Bacon-Wrapped Scallops

Master the technique for perfectly crispy edges and smoky-sweet flavor in every bite.

Step 1: Prepare the Scallops and Bacon

Begin by patting all 16 pieces Large Sea Scallops thoroughly dry with paper towels. This step is critical—any moisture will prevent the scallops from searing properly and the bacon from crisping. Season the scallops lightly with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper on both sides.

Cut the 12 slices Thick-Cut Bacon into thirds crosswise, creating 36 pieces. You’ll need 16 pieces for this recipe. Soak the 16 pieces Toothpicks in water for 10 minutes to prevent burning during cooking. Wrap each scallop with a piece of bacon, securing it with a toothpick at the seam where the ends meet.

Step 2: Sear the Wrapped Scallops

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat until it shimmers but does not smoke. Place the bacon-wrapped scallops in the skillet seam-side down first. This ensures the toothpick and bacon edges get direct heat to crisp up.

Cook for 2-3 minutes until the bacon is golden brown and crispy on the bottom. Flip the scallops and cook for another 2-3 minutes until the bacon is crispy and the scallops are opaque and cooked through. Add the 2 tbsp Unsalted Butter and minced 2 cloves Garlic Cloves to the pan during the last minute, basting the scallops with the melted butter and garlic.

Step 3: Glaze with Barbecue Sauce

Reduce the heat to medium-low and drizzle the 0.5 cup Barbecue Sauce evenly over the scallops. Use a spoon to coat each one thoroughly. Cook for an additional 1-2 minutes, turning the scallops once, until the sauce has caramelized slightly and formed a glossy, sticky glaze.

Watch closely—barbecue sauce can burn easily due to its sugar content. You want it to bubble gently and thicken without turning dark or bitter. The scallops should have a deep, mahogany-colored finish with visible crisp edges on the bacon.

Step 4: Garnish and Serve

Transfer the scallops to a serving platter, removing the toothpicks before serving. Spoon any remaining sauce from the skillet over the top. Sprinkle with the 0.25 cup Fresh Parsley, finely chopped, for a fresh contrast to the rich, smoky flavors.

Serve immediately with the 4 pieces Lemon Wedges on the side. The acidity from the lemon will cut through the richness and brighten each bite. For best results, enjoy right away while the bacon is still crispy and the scallops are hot.

Health Benefits of These Flavors

Protein Powerhouse

This dish delivers a serious protein punch with 20g per serving from scallops alone. Bacon adds another 3-4g per slice, making it ideal for muscle repair and satiety. The combination keeps you full longer than carbohydrates alone. 💪

Heart-Healthy Fats

Scallops provide omega-3 fatty acids that support cardiovascular health. While bacon contains saturated fat, the applewood-smoked variety offers better fat composition than regular. Balance is key—enjoy in moderation.

Rich in Vitamins

You’ll get a boost of vitamin B12 from both scallops and bacon, essential for nerve function. Scallops also provide vitamin D and selenium, powerful antioxidants that protect cells. A single serving covers 30% of your daily B12 needs.

Low-Carb Option

With only 3g net carbs per serving (mostly from BBQ sauce), this fits perfectly into low-carb or keto diets. The sugar in the sauce is minimal, and the protein helps stabilize blood sugar levels. 💛

Iron Boost

Scallops contain heme iron, which your body absorbs more easily than plant-based iron. Pairing with lemon wedges enhances absorption even further. This helps prevent fatigue and supports energy levels.

Minimal Processing

Using fresh, dry-packed scallops and high-quality bacon means you’re avoiding preservatives found in processed meats. The ingredients stay close to their natural state, maximizing nutritional benefits.

Frequently Asked Questions