Here is my go-to recipe for grilled BBQ bacon wrapped scallops, featuring plump sea scallops wrapped in crispy bacon and brushed with a sweet and tangy BBQ sauce that caramelizes perfectly on the grill.
These bacon wrapped scallops have become my summer party staple – I make them for every backyard cookout. Guests always hover around the grill while they’re cooking, and there’s never a single one left on the platter. Trust me, you’ll want to make extra!
Why You’ll Love These BBQ Bacon Wrapped Scallops
- Quick preparation – These scallops come together in just 30-40 minutes, making them perfect for both weeknight dinners and impressive appetizers when you’re short on time.
- Simple ingredients – The basic combo of scallops and bacon creates magic on the grill, while the rubs add layers of flavor without any complicated techniques.
- Restaurant-quality results – The combination of smoky bacon, tender scallops, and flavorful rubs gives you steakhouse-worthy results right in your backyard.
- Perfect for grilling – These scallops are ideal for outdoor cooking, picking up amazing smoky flavors from the charcoal while the bacon gets perfectly crispy.
What Kind of Scallops Should I Use?
For grilled bacon-wrapped scallops, you’ll want to look for “dry” sea scallops rather than “wet” ones, which have been treated with chemicals and release too much water when cooking. The larger sea scallops (often labeled as U10 or U12, meaning 10-12 per pound) are ideal for grilling since they’re easier to wrap with bacon and won’t overcook while the bacon crisps up. Fresh scallops should have a sweet ocean smell and a pale peach or pinkish-white color – avoid any that appear too white, as they may have been treated with preservatives. If you’re buying frozen scallops, thaw them in the refrigerator overnight and pat them completely dry before wrapping them in bacon.
Options for Substitutions
Let me help you out with some practical swaps for this grilled scallop recipe:
- Scallops: Large sea scallops are best for this recipe, but if you can’t find them, jumbo shrimp can work as a substitute – just adjust cooking time down by about 1-2 minutes per side.
- Thin cut bacon: Regular bacon works fine, but you’ll need to stretch it a bit thinner. Turkey bacon isn’t recommended as it won’t wrap or crisp up as well.
- Various rubs (Chud, Snake Bite, Sweet Cheeks): These are specialty rubs, but you can make your own mix using basic seasonings. Try a blend of paprika, brown sugar, garlic powder, onion powder, and cayenne for similar results.
- Wagyu tallow: Regular beef tallow, duck fat, or even ghee can work instead. Regular butter isn’t recommended as it can burn at high temperatures.
- Fogo charcoal: Any good quality hardwood charcoal will work fine – just look for lump charcoal rather than briquettes for the best results.
- High temp cheese: If you can’t find high-temp cheese, you can skip it or use a small amount of smoked gouda or aged cheddar added just at the end of cooking.
Watch Out for These Mistakes While Grilling
The biggest challenge when grilling bacon-wrapped scallops is preventing the bacon from burning before the scallops are properly cooked – the solution is to partially cook the bacon beforehand until it’s about halfway done but still pliable enough to wrap.
Temperature control is crucial: scallops need high heat (400-450°F) to develop a nice sear, but too high will char the bacon, so keep them on the cooler side of your grill and watch carefully for flare-ups from the bacon fat.
A common error is not drying your scallops thoroughly before seasoning and wrapping – pat them completely dry with paper towels to ensure proper searing and prevent steaming, which can make them rubbery.
For the best flavor and texture, avoid moving the scallops too much while cooking; give them 2-3 minutes per side to develop a golden crust, and remove them from the grill when they’re still slightly translucent in the center as they’ll continue cooking from residual heat.
What to Serve With BBQ Bacon Wrapped Scallops?
These smoky, savory bacon-wrapped scallops work great as either an appetizer or main course, depending on how you plate them. For a complete meal, I love serving them over a bed of creamy risotto or garlic parmesan mashed potatoes to catch all those tasty juices. A simple side of grilled asparagus or roasted Brussels sprouts adds some green to the plate without overshadowing the scallops. If you’re serving these as appetizers at a gathering, try them alongside some grilled lemon wedges for squeezing and maybe a light citrus aioli for dipping – the bright, fresh flavors really complement the rich bacon and tender scallops.
Storage Instructions
Keep Fresh: Once cooked, your BBQ bacon-wrapped scallops should be enjoyed right away for the best taste and texture. If you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. The bacon might lose some crispiness, but the flavor will still be there!
Prep Ahead: You can wrap the scallops in bacon and season them up to 8 hours before cooking – just keep them covered in the fridge. This is super handy when you’re planning a gathering and want to get some prep work done early.
Warm Up: To enjoy leftover scallops, gently warm them in a preheated 350°F oven for about 5-7 minutes. I’d avoid using the microwave since it can make the scallops rubbery and the bacon soggy. Just remember that seafood is best enjoyed fresh, so try to make only what you’ll eat in one sitting.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 45-55 g
- Fat: 70-80 g
- Carbohydrates: 0-5 g
Ingredients
- Thin cut bacon
- Scallops
- Chud rub
- Spg (salt, pepper, garlic)
- Snake bite rub
- Sweet cheeks rub
- High temp cheese
- Wagyu tallow
- Pink salt
- Sodium citrate
- Hog casings
- Sheep casings
- Fogo charcoal
Step 1: Preheat and Prepare the Grill
Start by preheating your grill to a temperature of 275°F to 300°F (135°C to 150°C).
This ensures a steady heat for both pre-cooking the bacon and grilling the scallops.
While the grill is heating, take thin-cut bacon and pat it dry to remove excess moisture.
Step 2: Pre-cook the Bacon
Place the bacon on the grill and let it pre-cook for about 10 to 15 minutes until it is halfway cooked but still pliable.
This step gives the bacon a head start, allowing it to cook evenly when wrapped around the scallops.
Step 3: Prepare the Scallops
While the bacon cools slightly, prepare the scallops by removing any beards if present, ensuring they are clean and ready to be wrapped.
Step 4: Wrap and Secure the Scallops
Take a scallop and a piece of the pre-cooked bacon.
Wrap the bacon around the scallop.
You can cut the bacon in half for better presentation or overlap it to enhance the flavor.
Secure each wrapped scallop with a toothpick, or two for added stability.
Step 5: Season the Scallops and Prepare for Grilling
Season the bacon-wrapped scallops with your choice of rubs.
Popular options include SPG (salt, pepper, garlic), Snake Bite rub, Sweet rub, and Chud rub.
Prepare your grill for direct cooking by adding hot coals and ensuring the grates are non-stick with a coating of spray oil.
Step 6: Grill the Scallops
Place the seasoned, bacon-wrapped scallops on the grill.
Cook them until the bacon is crispy and the scallops are tender, aiming for an internal temperature of around 140°F (60°C).
Flip the scallops halfway through cooking to ensure even cooking and develop a good crust.
Step 7: Serve and Enjoy
Once cooked, carefully remove the scallops from the grill.
Allow them to rest for a moment to let the flavors meld and for easier handling.
Serve your smoky bacon-wrapped scallops and enjoy the delightful blend of savory bacon and tender scallops!