BBQ Scallops Recipe Bacon Wrapped: Smoky Sweetness in Every Bite

This bacon-wrapped scallop recipe transforms simple ingredients into an elegant appetizer that impresses every guest. The combination of smoky bacon and tender scallops creates a perfect balance of textures and flavors.

I developed this method after testing countless techniques to ensure the bacon cooks crisp while the scallops stay perfectly tender. A quick sear on high heat locks in juices before finishing on the grill.

The result is bite-sized morsels with caramelized edges and a subtle sweetness from the BBQ glaze. Each piece delivers a burst of smoky, savory, and slightly sweet flavor.

Serve these at your next gathering with a cool dipping sauce to balance the richness. Here’s how to make them.

Ingredients for Bbq Scallops Recipe Bacon Wrapped

A few quality ingredients create these elegant, crowd-pleasing bites with minimal effort required.

The scallops are non-negotiable—dry-packed from a trusted seafood counter ensures they sear properly without steaming. Whole Foods or a local fishmonger are ideal sources. For the bacon, thick-cut applewood-smoked provides the right balance of crispness and smokiness. Avoid pre-cooked bacon; it won’t wrap or crisp correctly. The barbecue sauce should be thick enough to cling—Stubb’s Original or a similar premium brand works well.

No applewood bacon? Hickory-smoked is a fine substitute. For a lighter option, turkey bacon works but may not crisp as well (add 2 extra slices per scallop). If you can’t find dry-packed scallops, pat wet-packed scallops very dry with paper towels first. The toothpicks must be wooden—soak them for 30 minutes to prevent burning. Skip the garlic powder? A pinch of onion powder adds similar depth.

Assemble up to 2 hours ahead and refrigerate until ready to cook. Leftovers keep for 2 days in an airtight container, though they’re best served fresh. The toothpicks make these easy to transport for potlucks—just cover with foil. Always serve with the lemon wedges for a bright finish.

Step-by-Step Instructions for Bacon Wrapped BBQ Scallops

Master this technique for perfectly cooked scallops with crispy bacon and smoky-sweet barbecue glaze.

Step 1: Prep and Season the Scallops

Pat the 12 pieces Large Sea Scallops completely dry with paper towels—this ensures a proper sear. Remove any remaining side muscle if present. Season both sides evenly with the 1 tsp Kosher Salt, 0.5 tsp Garlic Powder, and 0.5 tsp Freshly Ground Black Pepper.

Let the scallops sit at room temperature for 10 minutes while you prepare the bacon. This brief rest allows the seasoning to adhere and the scallops to cook more evenly. Avoid over-handling the scallops to prevent them from breaking apart.

Step 2: Wrap and Secure with Bacon

Cut the 12 slices Thick-Cut Bacon in half crosswise to create 24 pieces. Wrap each scallop with a half-slice of bacon, securing it with one of the 24 pieces Wooden Toothpicks that have been soaked in water for 30 minutes.

Place the toothpick through the bacon and scallop at an angle to hold everything in place. Arrange the wrapped scallops on a plate, seam-side down, to keep them from unraveling. Dust each with a pinch of the 0.5 tsp Smoked Paprika for added depth of flavor.

Step 3: Sear and Glaze the Scallops

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat until shimmering. Carefully place the scallops in the pan, seam-side down, and sear undisturbed for 2-3 minutes per side until the bacon is crispy and the scallops are opaque with a golden-brown crust.

Reduce heat to medium and brush each scallop generously with the 0.5 cup Barbecue Sauce. Cook for an additional 1-2 minutes, turning once, until the sauce caramelizes and coats the scallops evenly. Watch closely to prevent burning.

Step 4: Rest and Garnish

Transfer the scallops to a serving platter and let them rest for 2-3 minutes. This allows the juices to redistribute and the bacon to set. Remove the toothpicks before serving if desired, or leave them in for easy handling.

Garnish with the 2 tbsp Fresh Parsley, finely chopped, and serve immediately with the 4 pieces Lemon Wedges on the side. The acidity from the lemon balances the richness of the bacon and sweetness of the barbecue glaze beautifully.

Troubleshooting bbq scallops recipe bacon wrapped

Bacon Not Crispy

If your bacon isn’t crisping, it’s likely too thick. Switch to thin-cut bacon or pre-cook it for 2-3 minutes in the oven at 400°F before wrapping. This head start ensures it crisps while the scallops cook through. 🔥

Scallops Overcooking

Scallops turn rubbery when overcooked. Sear them for no more than 2-3 minutes per side on medium-high heat. They’re done when opaque and just firm to the touch. Pull them off immediately—they’ll continue cooking slightly off the heat.

BBQ Sauce Burning

High heat can cause the sauce to burn. Reduce to medium heat when glazing and brush it on only in the last 1-2 minutes. Use a thick, high-quality sauce like Stubb’s Original to prevent drips that can flare up.

Toothpicks Catching Fire

Soaking wooden toothpicks in water for 30 minutes is non-negotiable. If you forget, use metal skewers instead. Keep a spray bottle of water nearby to tame any small flare-ups quickly.

Scallops Sticking

Ensure your scallops are bone-dry before searing. Use a hot, well-oiled skillet—2 tbsp olive oil should shimmer. Don’t move them for at least 2 minutes to form a proper crust.

Uneven Cooking

For consistent results, choose scallops of similar size. If some are larger, cut them in half horizontally to match the thickness of smaller ones. This ensures even cooking throughout each batch.

Frequently Asked Questions