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Bacon Wrapped Scallops with fresh jalapeño are easy to make when broiled in the oven. Wild caught scallops and perfectly cooked bacon with a hint of spice serve as a delicious appetizer or as an elegant dinner! There are a few tips and tricks with this recipe that create perfect results every time.

Why this recipe is so great:

Perfectly cooked: Scallops are incredibly simple to cook and only take a few minutes, but you need to take great care to not overcook them. Because bacon takes longer to cook, the secret to perfectly cooked bacon wrapped scallops is to par cook the bacon first. Most other recipes don’t do this extra, but necessary, step.
Amazing flavor: Bacon and scallops taste amazing together. Bacon is chewy, smoky, and salty. Scallops of soft, tender, and succulent. Jalapeño adds a fresh and spicy kick. Together, the flavors and textures unite in perfect harmony and this simple oven-baked recipe is unbelievably flavorful.
Appetizer or dinner: When served on a platter, bacon wrapped scallops are an elegant and popular party appetizer. Likewise, they can be cooked on skewers rather than individual toothpicks and served as a delicious dinner entrée.

Ingredients needed:

The highest quality ingredients make all the difference, especially when you’re cooking seafood and bacon. Exact quantities are listed in the recipe card below, but here is a summary.

Scallops: A wild caught sea scallop has a very mild seafood taste. The texture is completely consistent all the way through. They are soft, yet firm, and incredibly succulent.
Bacon: Uncured, center cut, no nitrates or nitrites recommended. Bonus if you can find jalapeno flavored.
Jalapeño: This can be omitted or you can use more than what’s listed in the recipe – totally a matter of taste and preference.
Olive oil: Just a small amount is drizzled or sprayed over the prepared scallops before broiling.

ingredients to make Bacon Wrapped Scallops with jalapeno

How to make Bacon Wrapped Scallops:

Detailed step by step instructions are listed in the recipe card below, but here is a summary.

Partially cook bacon: Oven cooked bacon cooks nice and flat which makes it easy to wrap the scallops. The bacon is only partially cooked on a rack and baking sheet so that by the time the scallops are cooked, the bacon is also perfectly cooked.
Prepare scallops: Wrap each scallop with a piece of partially cooked bacon and a couple of slices of jalapeño. Secure with a toothpick. Top with a bit of olive oil.
Broil: These bacon wrapped scallops only take a few minutes to broil before they’re ready to devour.

oven baked bacon on rack — par cook bacon

oven baked Bacon Wrapped Scallops — par cook bacon

Recipe tips for perfect results:

Wrap bacon fat side up: This is the side facing the heating element of your broiler and it, along with the jalapeno tips, will get the most beautiful browning action.
Verify doneness: Experienced chefs can go by feel, but you certainly can’t tell if a scallop is properly cooked by the way it looks. For best results, use an accurate thermometer.
Make ahead directions: Bacon wrapped scallops can be prepared ahead of time. This is great when cooking for a crowd. If making ahead, prepare up to the step where they are finished in the oven. Instead, cover with plastic wrap, and refrigerate until ready to cook. Then, allow to sit at room temperature at least 20 minutes prior to broiling.

Other favorite bacon jalapeño recipes:

Bacon and scallops are a fantastic pairing, just as bacon and jalapeño are an amazing combination. Here are some of my favorite recipes you’re sure to love.

If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

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Jalapeño Bacon Wrapped Scallops

Prep15

Cook25

Total40

Servings scallops

Author Krissy Allori

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Jalapeño Bacon Wrapped Scallops, broiled to perfection, are one of the easiest and most delicious appetizers you can enjoy!

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Equipment

Ingredients

▢ 12 ounces bacon Uncured, nitrate/nitrite-free recommended
▢ 1 pound sea scallops wild caught, large (under 15 per pound), thawed
▢ 1 fresh jalapeno stem and seeds removed, sliced into thin 2 inch long pieces
▢ 1 tablespoon olive oil or olive oil spray

Instructions

Partially cook bacon: Preheat oven to 350°F. Arrange an oven safe rack on top of a rimmed baking sheet lined with foil (for easy clean up) or place a large piece of parchment paper on a rimmed baking sheet. Arrange bacon on rack or on parchment in a single layer. Bake in preheated oven until fat is mostly rendered but bacon is still very flimsy, about 10-20 minutes depending on thickness of bacon.
Prep scallops: Wrap a piece of par-cooked bacon, with the fat side facing up, around each scallop with a couple thin slices of jalapeno tucked in between. Secure by piercing with a toothpick or skewer all the way through. To avoid smoking, remove foil or parchment with bacon grease and replace with fresh. Set on rack (if using) or on parchment lined baking sheet. Drizzle olive oil, or use olive oil spray, over tops of scallops.
Broil: Set oven to broil with the rack in the middle of the oven. Once fully preheated, add bacon wrapped scallops. Broil until internal temperature of scallops read 145°F. This should take 5-10 minutes. Serve warm.

Notes

Nutritional info based on one bacon wrapped scallop, assuming there were 12 scallops in the pound and 12 slices of bacon in the 12 ounce package. Number of scallops and slices of bacon will depend on size, so you can get anywhere from 10-15 scallops (mine had 11) in the pound or 12-16 slices of bacon (mine had 14) in the 12-oz package.

Nutrition

Calories: 154kcal, Carbohydrates: 1g, Protein: 8g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 27mg, Sodium: 335mg, Potassium: 133mg, Vitamin A: 25IU, Vitamin C: 1.4mg, Calcium: 4mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in July 2018 and has been updated with helpful information and recipe tips. Don’t worry – the recipe hasn’t changed!