Easy Bacon Wrapped Scallops with Cream Sauce

Here is my go-to bacon wrapped scallops recipe, complete with a rich, creamy sauce that ties everything together perfectly. The scallops turn out tender and juicy, while the bacon adds that perfect savory crunch that everyone loves.

These bacon wrapped scallops are always the first to disappear at our dinner parties. I usually make an extra batch because my husband can’t resist sneaking a few from the kitchen before they even make it to the table. Can you blame him though? Bacon and seafood are just meant to be together!

What Kind of Scallops Should I Use?

For bacon-wrapped scallops, you’ll want to use large sea scallops (sometimes called “diver scallops”) rather than the smaller bay scallops. When shopping, look for scallops that are labeled “dry” or “chemical-free” rather than “wet” scallops, as wet scallops have been treated with a solution that makes them absorb water and can give them a less pleasant texture when cooked. Fresh scallops should have a sweet ocean smell and be slightly firm with a pale pink or ivory color. If you can only find frozen scallops, that’s okay too – just make sure to thaw them completely in the refrigerator and pat them very dry with paper towels before wrapping them in bacon.

Options for Substitutions

Let me share some helpful substitution tips for this recipe, though keep in mind that some ingredients are key to getting the best results:

• Sea scallops: For this recipe, I really recommend sticking with sea scallops – bay scallops are too small for wrapping. If you absolutely can’t find sea scallops, large shrimp can work, but cooking time will need to be reduced to about 2-3 minutes per side.
• Bacon: Regular bacon works great, but you can use turkey bacon if you prefer. Just note that turkey bacon won’t get as crispy and you might need to brush it with a little oil before cooking.
• Heavy whipping cream: This is pretty important for the sauce consistency, but if needed, you can use half-and-half mixed with 2 tablespoons of melted butter. The sauce might be a bit thinner though.
• Maple syrup: Real maple syrup gives the best flavor, but honey can work in a pinch. Use about 1½ tablespoons since honey is sweeter than maple syrup.
• Dijon mustard: If you’re out of Dijon, whole grain mustard works well too. Regular yellow mustard isn’t the best choice here as it has a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking scallops is overcooking them, which can turn these delicate seafood morsels into tough, rubbery disappointments – aim for a golden-brown sear on each side for about 2-3 minutes only.

Getting your bacon and scallops to finish cooking at the same time can be tricky, so partially cook the bacon until it’s still pliable but not crispy before wrapping it around the scallops.

A common mistake is not patting the scallops completely dry before cooking, which prevents proper searing – use paper towels to remove all moisture, and make sure your pan is screaming hot before adding them.

For the cream sauce, avoid rushing the process by cooking over high heat, as this can cause the sauce to break or become grainy – instead, maintain a gentle simmer and stir frequently until it reaches your desired thickness.

What to Serve With Bacon Wrapped Scallops?

These rich and savory bacon wrapped scallops pair really well with simple sides that won’t overshadow their delicious flavor. A bed of fluffy rice pilaf or creamy mashed potatoes makes an excellent base to soak up all that amazing cream sauce. For some green veggies, try serving them alongside roasted asparagus or a simple mixed green salad with a light lemon vinaigrette – the brightness helps balance out the richness of the dish. If you’re serving these as an appetizer instead of a main course, they’re perfect on their own with just a squeeze of fresh lemon and maybe some crusty bread on the side to mop up the sauce.

Storage Instructions

Keep Fresh: If you have any leftover bacon wrapped scallops, place them in an airtight container and keep them in the fridge for up to 2 days. Store the cream sauce separately in its own container – this helps maintain the best texture for both components.

Make Ahead: You can prep these ahead by wrapping the scallops in bacon up to 8 hours before cooking. Just keep them covered in the fridge until you’re ready to cook. The cream sauce can also be made a day ahead and stored in an airtight container in the refrigerator.

Warm Up: To enjoy your leftovers, gently warm the scallops in a preheated 300°F oven for about 5-7 minutes, or until just heated through. Heat the cream sauce separately in a small saucepan over low heat, stirring occasionally. Be careful not to overheat the scallops, as they can become tough.

Preparation Time	15-20 minutes
Cooking Time	25-35 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 100-110 g
• Carbohydrates: 20-30 g

Ingredients

• 10 slices of bacon
• 1 cup thick whipping cream
• 2 tablespoons pure maple syrup
• 10 large sea scallops
• 2 tablespoons dijon-style mustard
• 1/8 teaspoon salt

Step 1: Pre-cook the Bacon

Place the bacon strips in an ungreased 15 x 10 x 1 inch baking pan.

Bake in a preheated oven at 350°F for 7-10 minutes, or until the bacon is partially cooked and lightly browned.

Once done, transfer the bacon to paper towels to drain excess grease.

Step 2: Prepare the Scallops

Once the bacon has cooled slightly, wrap each strip of bacon around a scallop and secure it with a toothpick.

This holds everything together while cooking.

Step 3: Make the Cream Sauce

In a saucepan over medium heat, bring the cream to a boil.

Reduce the heat to a simmer and let it cook uncovered until the cream is reduced to 3/4 cup, about 8 minutes.

Stir in the mustard, syrup, and a pinch of salt.

Bring this mixture back to a boil and continue boiling for 2 minutes.

Step 4: Bake the Scallops

Place the bacon-wrapped scallops on a greased baking sheet.

Bake in a preheated oven at 400°F for 8-12 minutes, or until the scallops are firm and opaque.

Step 5: Serve the Dish

Once the scallops are done, remove them from the oven and let them cool for a minute before serving.

Arrange the scallops on a serving platter and serve hot, accompanied by the cream sauce for dipping or drizzling.

Enjoy this savory delight!