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Bacon-Wrapped Scallops

The most delicious bacon wrapped scallops served with a white wine and butter sauce. These scallops are perfect for date night or when you feel like something extra special. Serve with creamy polenta for a super easy entree.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 549kcal


  • 12 slices bacon
  • 12 large sea scallops dry-packed, if available
  • Flaky sea salt
  • Freshly ground black pepper
  • 3 Tbsp unsalted butter divided
  • 1/2 cup unoaked Chardonnay
  • 2 sprigs fresh thyme plus additional to serve
  • 4 cups cooked polenta or cauliflower puree


  • In a large nonstick skillet, add bacon in an even layer (you’ll need to cook it in batches).
  • Heat over medium heat. Cook, turning occasionally, until just barely browned on both sides, about 3 to 5 minutes per batch. 
  • Remove cooked bacon from skillet, and place on a paper towel–lined plate. When cool enough to handle, gently oll bacon slices (like a napkin ring).
  • Proceed with remaining bacon. Remove skillet from heat; reserve drippings in skillet.
  • Set oven to warm; have a sheet pan nearby. Pat scallops dry thoroughly; wrap each scallop with one slice of bacon, securing with a wooden pick, trimming excess bacon, if necessary.
  • Heat skillet with bacon drippings over medium-high heat. Sprinkle scallops with salt and pepper. 
  • Add half of scallops to skillet; cook, without moving, 2 minutes. Turn scallops, add 1 tablespoon butter to skillet, and cook 2 minutes more, spooning butter mixture over scallops.
  • Transfer cooked scallops to sheet pan, and keep warm in the oven. Repeat with remaining scallops.
  • Add remaining 1 tablespoon butter to skillet; let melt, then add Chardonnay. Add thyme sprigs; let simmer 1 minute. Season with additional salt and pepper, if desired. 
  • Divide polenta between 4 small plates; top each with three scallops. Spoon wine-butter sauce over scallops, and garnish with thyme, if desired.


  • To avoid moisture try and go for dry-packed scallops alternatively when buying them make sure they don't look wet and always pat them dry before cooking.
  • Go for center cut or American bacon so it's easier to wrap around the scallops.
  • Make sure to partially cook the bacon first so they turn crispy later on.
  • Feel free to use different herbs according to your preference, parsley would also work really well.
  • You can prep the scallops in advance by wrapping them in bacon then store them in the fridge until you are ready to cook them.
  • When searing the scallops don't move them around or they might tear you also won't get a nice sear.
  • Serve with polenta or cauliflower puree for a delicious entree or serve them as they are for a light appetizer.


Calories: 549kcal | Carbohydrates: 33g | Protein: 17g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 620mg | Potassium: 294mg | Vitamin A: 390IU | Vitamin C: 0.8mg | Calcium: 18mg | Iron: 1mg