BBQ Scallops Recipe Bacon Wrapped: Grilled Seafood With Smoky Depth

This recipe transforms scallops into a showstopping appetizer with smoky, savory depth. The bacon wrap adds richness while protecting the delicate seafood from direct heat.

I’ve perfected the grilling technique to ensure the bacon crisps without overcooking the scallops. A quick sear over high heat locks in moisture while infusing that irresistible barbecue flavor.

The result is tender scallops encased in crispy bacon, with a subtle char that enhances their natural sweetness. Each bite delivers a balance of smoky, salty, and buttery notes.

Serve these as an elegant starter or a crowd-pleasing dish at your next cookout. The method is straightforward but yields restaurant-quality results every time.

Ingredients for Bbq Scallops Recipe Bacon Wrapped

Elevate your grill game with these bold, smoky flavors and premium ingredients.

Scallop quality is non-negotiable. Dry-packed sea scallops from a trusted fishmonger or Whole Foods seafood counter are essential—avoid wet-packed, which retain excess moisture. The bacon should be thick-cut, smoked for optimal crispness and flavor. Niman Ranch or Applegate are reliable brands. Ensure scallops are uniform in size for even cooking; aim for about 10-12 per pound.

No thick-cut bacon? Regular bacon doubled up works in a pinch, but watch for overcooking. Smoked paprika can be swapped for regular, though the smokiness is ideal here. Turkey bacon is an option but lacks the fat content for proper crisping. If scallops are smaller, adjust cooking time—half the thickness means half the time. Fresh parsley can be replaced with cilantro or chives for garnish.

Prep the scallops and bacon just before grilling—they keep 1-2 days max in the fridge. Soak toothpicks in advance to prevent burning. Leftover cooked scallops can be refrigerated for 2 days but are best served immediately. Reheat gently to avoid overcooking the delicate seafood.

Step-by-Step Instructions for Bacon Wrapped Scallops

Master the technique for perfectly charred bacon and tender scallops with this proven grilling method.

Step 1: Prepare the Scallops and Bacon

Pat the 1.5 lb Sea Scallops completely dry with paper towels to ensure proper browning. This step is crucial—any moisture will cause the scallops to steam rather than sear. Season them evenly with 1 tsp Kosher Salt, 0.5 tsp Freshly Ground Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Smoked Paprika.

Cut the 12 slices Thick-Cut Bacon in half crosswise, creating 24 pieces that will wrap neatly around each scallop. Soak the 24 pieces Wooden Toothpicks in water for 30 minutes to prevent burning on the grill.

Step 2: Wrap and Secure the Scallops

Take one piece of bacon and wrap it around a seasoned scallop, securing the ends with a soaked toothpick. Repeat until all scallops are wrapped. I arrange them seam-side down on a plate to keep the bacon in place while preparing the grill.

Brush the wrapped scallops lightly with 2 tbsp Olive Oil to promote even browning. This step enhances the smoky flavor and prevents sticking. Ensure the toothpicks are firmly inserted but not so tight that they split the scallops.

Step 3: Grill to Perfection

Preheat your grill to medium-high heat (about 400°F). Place the wrapped scallops on the grill, seam-side down first. Cook for 3-4 minutes per side until the bacon is crispy and the scallops develop a golden crust.

During the last 2 minutes of grilling, add 2 tbsp Butter to a small heatproof dish on the grill. Baste the scallops with the melted butter for extra richness. Watch closely—the bacon’s sugars can cause flare-ups.

Step 4: Finish and Garnish

Transfer the scallops to a serving platter and let them rest for 2-3 minutes. This allows the juices to redistribute. Squeeze 1 whole Fresh Lemon over the top for brightness, and sprinkle with 0.25 cup Fresh Parsley for color and freshness.

Serve immediately while the bacon is still crisp. The scallops should be opaque and tender, with the bacon adding a smoky, savory contrast. Remove the toothpicks before serving or warn guests to do so themselves.

Creative Variations of This Dish

Maple-Glazed Version

Brush the wrapped scallops with a mixture of 2 tbsp maple syrup and 1 tbsp Dijon mustard during the last 2 minutes of grilling. The sweet and tangy glaze caramelizes beautifully on the bacon. I use Grade B maple syrup for deeper flavor.

Spicy Chipotle Twist

Add ½ tsp chipotle powder to the seasoning mix for a smoky heat that complements the scallops’ sweetness. You can also baste with a blend of 1 tbsp adobo sauce and 1 tbsp melted butter during grilling. This variation packs a serious punch. 🌶️

Teriyaki-Inspired

Marinate the wrapped scallops in ¼ cup teriyaki sauce for 15 minutes before grilling. Use a store-bought sauce like Kikkoman or make your own with soy sauce, brown sugar, and garlic. The umami-rich glaze pairs perfectly with the smoky bacon.

Herb-Infused

Mix 1 tbsp chopped fresh rosemary and 1 tbsp fresh thyme into the seasoning blend for an aromatic twist. The herbs add a fragrant depth that elevates the dish. I love this version for outdoor summer gatherings.

Cheesy Indulgence

After wrapping the scallops, sprinkle 1 tsp shredded Parmesan cheese onto the bacon before securing with toothpicks. The cheese melts into the bacon, creating a crispy, savory crust. Use Parmigiano-Reggiano for the best results.

Citrus Zest Boost

Add 1 tsp lemon zest and 1 tsp orange zest to the seasoning mix for a bright, citrusy note. The zest enhances the scallops’ natural sweetness and cuts through the richness of the bacon. 💫

Frequently Asked Questions