Bacon-Wrapped Scallops with Garlic Butter Recipe

ByLily
Jump to Recipe· 4.5 from 29 reviews

If you’re anything like me and love a little surf-and-turf combo, you’re going to fall head over heels for this Bacon-Wrapped Scallops with Garlic Butter Recipe. It’s that perfect blend of sweet, savory, and buttery goodness that’s just as fancy as it sounds but surprisingly easy to pull off—no need for complicated techniques or special equipment. Whether you’re looking to impress guests or treat yourself on a quiet night, these scallops wrapped in crispy bacon and kissed by garlicky butter will steal the show every time.

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Why This Recipe Works

  • Perfect Flavor Balance: The smoky bacon complements the sweet, delicate scallops with a garlicky buttery finish that ties it all together.
  • Simple Yet Elegant: With just a few ingredients and straightforward steps, you’ll get a dish that looks and tastes gourmet.
  • Great for Quick Cooking: The scallops cook in under 10 minutes, making this recipe perfect for weeknight dinners or last-minute guests.
  • Customizable Garlic Butter: Whisking garlic, butter, and brown sugar creates a sauce that enhances without overpowering, and you can tweak it to your liking.
Bacon-Wrapped Scallops with Garlic Butter, scallops wrapped in bacon, garlic butter scallops appetizer, surf and turf seafood recipe, easy seafood appetizer - The image shows several round pieces of food in a metal pan; each piece has two layers, a light golden-brown top layer with a soft texture that looks like melted cheese or a similar item, and a bottom layer wrapped in crispy bacon with visible toothpicks holding the layers together. A woman's hand holds a black brush with transparent yellow bristles, spreading a shiny glaze over one of the food pieces, giving it a glossy finish. The pan has some brown crispy spots and oil around the food, indicating cooking in progress. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

When I gather ingredients for this Bacon-Wrapped Scallops with Garlic Butter Recipe, I always go for quality because it really shines here. Each component plays a role: the bacon brings crispiness and smoky depth, scallops have that tender sweet flavor, and the garlic butter adds richness. Here are some tips on choosing each:

Bacon-Wrapped Scallops with Garlic Butter, scallops wrapped in bacon, garlic butter scallops appetizer, surf and turf seafood recipe, easy seafood appetizer - Flat lay of uncooked large sea scallops arranged neatly beside several raw strips of streaky bacon, a small white ceramic bowl with softened golden melted butter, a minced garlic clove resting whole next to a tiny white bowl containing light brown granulated brown sugar, a separate tiny white bowl with coarse sea salt, a pinch of freshly ground black pepper scattered delicately beside it, and another small white bowl filled with clear light green avocado oil, all spaced evenly and symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Bacon: Thick-cut works best—you want it crispy but still able to wrap snugly.
  • Sea Scallops: Always pick “dry” scallops if you can find them; they haven’t been soaked in preservatives and have better texture.
  • Butter: Real butter gives that creamy richness you can’t fake.
  • Garlic: Freshly minced, not powdered—garlic flavor really pops fresh.
  • Brown Sugar: A touch of sweetness to caramelize and balance the savory sides.
  • Avocado Oil: Its high smoke point lets you sear scallops without burning butter or bacon.
  • Seasonings (Salt & Pepper): Simple but essential for enhancing natural flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Bacon-Wrapped Scallops with Garlic Butter Recipe is. You can keep it classic or jazz it up based on what you have on hand or your personal preferences. Let me tell you about a few ways I’ve adjusted it:

  • Adding Fresh Herbs: Toss in some chopped thyme or rosemary to the garlic butter for a fragrant twist—I tried this once when entertaining, and it was a hit.
  • Spicy Kick: Mix a pinch of cayenne pepper in the butter if you like a little heat, which pairs nicely with the smoky bacon.
  • Swap the Bacon: For a leaner option, pancetta works beautifully or even prosciutto if you want it crispy but less greasy.
  • Gluten-Free Friendly: This recipe is naturally gluten-free, so just double-check your brown sugar and any extras you add.

Step-by-Step: How I Make Bacon-Wrapped Scallops with Garlic Butter Recipe

Step 1: Cook Bacon Just Right

I start by frying the bacon in a large skillet over medium to medium-low heat until it’s nearly cooked through but still flexible—this usually takes about 10-12 minutes. It’s crucial to not let the bacon get too crispy here because you need it pliable enough to wrap around the scallops without snapping. I drain the bacon on paper towels to soak up excess grease and keep it from getting soggy later.

Step 2: Prep and Wrap the Scallops

Next, I clean the scallops by removing the small tough tendon on the side—this makes a big difference for tender bites. After patting them dry really well (dry scallops sear better), I wrap each one with a slice of bacon and secure it with a toothpick. This step is a little fiddly but so worth it for perfectly wrapped scallops that hold together while cooking.

Step 3: Whisk the Garlic Butter Sauce

While prepping the scallops, I whisk together melted butter with finely minced garlic, brown sugar, salt, and a pinch of black pepper in a small bowl. This sauce is what makes our Bacon-Wrapped Scallops with Garlic Butter Recipe stand out—it’s simple but brings a beautiful balance of sweet and savory to every bite.

Step 4: Sear Scallops to Perfection

I heat a tablespoon of avocado oil in a clean skillet over medium to medium-low heat. Then I cook each wrapped scallop for 3-4 minutes per side, brushing generously with the garlic butter during the last couple of minutes. The key here is to get a nice sear on both the bacon and the scallop without overcooking—the scallops should hit an internal temp of 120°F and rest to finish cooking.

Step 5: Rest and Serve

Once cooked, I take the scallops off the heat and let them rest for about 5 minutes. This little pause helps the juices redistribute and the temperature to rise to a perfect 130°F—ideal for tender scallops. Serve them with a sprinkle of fresh parsley and a wedge of lemon for that hit of brightness.

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Tips from My Kitchen

  • Don’t Skip Drying: Patting the scallops dry before wrapping ensures they sear properly instead of steaming.
  • Low and Slow is Key: Cooking over medium-low heat lets the bacon crisp without burning the butter or scallops.
  • Use a Meat Thermometer: This helps avoid overcooking scallops, which can get rubbery fast.
  • Rest Your Scallops: Letting them rest makes all the difference for juicy, tender bites.

How to Serve Bacon-Wrapped Scallops with Garlic Butter Recipe

Bacon-Wrapped Scallops with Garlic Butter, scallops wrapped in bacon, garlic butter scallops appetizer, surf and turf seafood recipe, easy seafood appetizer - Six round pieces of food are arranged on a white plate, each piece has a light golden brown center wrapped in a crispy ring of darker brown. They are topped with small green parsley pieces sprinkled all over. Around the plate, there are lemon wedges with bright yellow skin and pale yellow inside, and more parsley leaves. The plate sits on a white marbled surface, with a dark blue cloth partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish these scallops with a sprinkle of freshly chopped parsley—it adds that pop of green and a bit of freshness to cut through the richness. A wedge of lemon on the side is essential; a quick squeeze brightens each bite and balances the smoky bacon beautifully.

Side Dishes

When I serve this dish, I like pairing it with something simple but comforting—think garlic mashed potatoes, a crisp green salad with vinaigrette, or roasted asparagus. The scallops are so flavorful on their own that the sides just need to be light and complementary.

Creative Ways to Present

For a special occasion, I’ve served these scallops on individual spoons as elegant appetizers, garnished with microgreens and a drizzle of extra garlic butter. Another fun idea is skewering a few bacon-wrapped scallops on cocktail sticks for a party platter. Presentation can be simple or fancy, and either way, guests are impressed!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), let them cool completely before placing in an airtight container in the fridge. They keep well for up to 2 days, but I recommend enjoying them sooner rather than later for the best texture.

Freezing

I’ve tried freezing these scallops wrapped in bacon, but honestly, I found that the texture suffers a bit once thawed, especially the scallops. If you plan to freeze, make sure they’re fully cooked and cooled, then freeze in a single layer. Thaw gently in the fridge before reheating.

Reheating

To reheat, I pop the scallops in a preheated 350°F oven for 8-10 minutes. This helps the bacon stay crispy and warms the scallops evenly without turning them rubbery, unlike the microwave. A gentle reheat is key to keep this dish tasting fresh.

FAQs

  1. Can I use regular scallops instead of dry scallops for this Bacon-Wrapped Scallops with Garlic Butter Recipe?

    Yes, you can use wet (regular) scallops if dry ones aren’t available, but be aware that wet scallops tend to release more water during cooking, which can affect searing and texture. To combat this, pat them extra dry and sear them quickly over medium-high heat to get a good crust.

  2. How do I know when the scallops are cooked perfectly?

    The best indicator is the internal temperature: aim for 120°F when cooking, then let them rest until they reach about 130°F. The scallops should be firm but still tender and translucent in the center. Avoid overcooking as they turn rubbery fast.

  3. Can I make the garlic butter sauce ahead of time?

    Absolutely! You can whisk the garlic butter mixture a few hours ahead and keep it chilled. Just warm it slightly before brushing on scallops during cooking to get that lovely melt and flavor infusion.

  4. What if I don’t have avocado oil—can I use olive oil?

    You can use olive oil, but since it has a lower smoke point, be cautious with the heat to avoid burning. Alternatively, grapeseed or sunflower oil work well for searing due to their high smoke points.

  5. Is there a way to make this recipe gluten-free?

    Yes! This Bacon-Wrapped Scallops with Garlic Butter Recipe is naturally gluten-free as long as you check that your brown sugar and any added ingredients don’t contain gluten contaminants.

Final Thoughts

This Bacon-Wrapped Scallops with Garlic Butter Recipe is truly one of those dishes that feels special while being surprisingly simple to make. Whenever I prepare it, I get that cozy feeling of treating myself or my loved ones to something a little fancy without the fuss. I hope you’ll enjoy it just as much as I do—there’s nothing quite like the combo of crisp bacon and tender scallops bathed in flavorful, garlicky butter. So grab your skillet, and let’s make some magic happen in your kitchen!

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Bacon-Wrapped Scallops with Garlic Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 29 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
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Description

This Pan-Seared Bacon Wrapped Scallops recipe features large sea scallops wrapped in crispy bacon and cooked to perfection in a skillet with a flavorful garlic butter glaze. Perfect as a savory appetizer or elegant main dish, these scallops are tender and delicious with a hint of sweetness from brown sugar and a touch of seasoning.

Ingredients

Scallops and Bacon

  • 9 ounces bacon or 10 strips
  • 1 pound large sea scallops (about 10-12 count)

Sauce and Seasoning

  • 2 tablespoons butter, melted
  • 1 garlic clove, finely minced
  • 2 teaspoons brown sugar
  • ¼ teaspoon salt
  • Pinch of black pepper
  • 1-2 tablespoons avocado oil or other high smoke point oil

Instructions

  1. Cook Bacon: Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes until almost cooked through but still pliable. Remove from skillet and place on paper towels to drain.
  2. Prepare Scallops: Remove tough tendons from scallops and pat dry. Wrap one strip of bacon around each scallop and secure with a toothpick.
  3. Make Garlic Butter Sauce: In a small bowl, whisk together melted butter, minced garlic, brown sugar, salt, and black pepper.
  4. Sear Scallops: In a large clean skillet, heat 1 tablespoon of avocado oil over medium to medium-low heat. Add bacon-wrapped scallops and cook for 3-4 minutes on each side, until internal temperature reaches 120 degrees Fahrenheit. Brush garlic butter sauce on scallops during the last 1-2 minutes of cooking.
  5. Rest Scallops: Remove scallops from skillet and let rest for 5 minutes to reach an internal temperature of 130 degrees Fahrenheit before serving.
  6. Serve: Plate scallops and garnish with fresh parsley and lemon wedges. Enjoy immediately.

Notes

  • Use large, dry sea scallops for best texture and flavor.
  • Avoid overcooking; scallops continue cooking while resting, so remove from heat slightly early.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat leftovers in a 350°F oven for 8-10 minutes to maintain texture; avoid microwaving.

Nutrition

  • Serving Size: 1 serving (2 scallops)
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 0 g
  • Protein: 15 g
  • Cholesterol: 70 mg

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