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Snacks · Wings & party bites

Bacon-wrapped scallops

73

Sweet sea scallops wrapped in half a slice of par-baked bacon and finished in a hot oven, so the bacon is properly crisp by the time the scallops are just done. A party classic that needs nothing more than a toothpick.

Time
37 min (15 prep + 22 cook)
Servings
4
Per serving
184 kcal
Protein
25 g

Ingredients

  • 8 slices bacon, thin-cut, halved crosswise; the weight is the crisp bacon you eat
  • 16 large sea scallops (about 1 lb) sea scallops, thawed overnight in the fridge if frozen, side muscle pulled off
  • 1/2 tsp black pepper

Steps

  1. Heat the oven to 425°F. Lay the halved bacon slices on a parchment-lined baking sheet and bake 8–10 minutes, until cooked but still bendable. Drain on paper towels and keep the oven on.
  2. Pat the scallops very dry with paper towels; a wet scallop steams instead of browning. Set a wire rack on a foil-lined rimmed baking sheet.
  3. Wrap a half slice of bacon around the side of each scallop and push a toothpick through to hold it. Set them on the rack, flat side down, with space between them, and grind a little pepper over the tops.
  4. Bake 8–12 minutes, until the bacon is crisp and the scallops are opaque and just firm, 145°F in the center. Check after 8 minutes, because scallops turn rubbery quickly. Serve hot.

Good to know

Why par-bake the bacon?

A scallop is done in about 10 minutes and raw bacon needs twice that. Baking the bacon first means both finish at the same moment.

Can I make this a main course?

Yes. Allow 8 scallops each and bake them on two sheets so they have room.

Per

Calories
156
Protein
(55%)
21 g
Fat
(39%)
7 g
Carbohydrates
(7%)
3 g
of which sugar
1 g
Fiber
<1 g
Sodium
643 mg

More snacks

Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How

As written, 735 kcal goes into the pot and 581 g of ingredients comes out as about 471 g of food: 156 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.