Quick Smoked Bacon Wrapped Scallops

If you ask me, bacon wrapped scallops are one of life’s simple pleasures.

These smoky little bites combine tender sea scallops with crispy bacon that adds just the right amount of salt and crunch. The light smokiness from the grill gives them a flavor that’s hard to beat.

The bacon wraps snugly around each scallop and crisps up nicely while the scallops stay juicy on the inside. A quick brush of butter and a sprinkle of black pepper is all you need to make these shine.

It’s the kind of appetizer that disappears quickly at parties, and for good reason – they’re easy to make and even easier to eat.

What Kind of Scallops Should I Use?

For bacon-wrapped scallops, you’ll want to use sea scallops, which are the larger variety (about 1.5-2 inches in diameter), rather than the smaller bay scallops. When shopping, look for “dry” or “chemical-free” scallops instead of “wet” scallops – these haven’t been treated with phosphates and will give you a better sear and natural sweet flavor. Fresh scallops should have a light tan or pinkish color and smell like the ocean, but if fresh aren’t available, frozen scallops work well too – just make sure to thaw them completely and pat them dry before wrapping in bacon. If you’re buying from the seafood counter, ask specifically for “dry-packed” scallops to ensure you’re getting the best quality for this recipe.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still keeping all that good flavor:

• Scallops: Large sea scallops are really the star here and can’t be easily substituted. If you absolutely must, large shrimp (16-20 count) 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 or even prosciutto. Just note that turkey bacon won’t render as much fat, and prosciutto will cook much faster, so watch it carefully.
• Horseradish: If you’re not a fan of horseradish or don’t have any, Dijon mustard makes a good substitute. Use the same amount for similar zip.
• Mayonnaise: Greek yogurt can replace mayo for a tangier, lighter sauce. You can also use sour cream, just thin it slightly with a splash of lemon juice.
• Brown sugar: Besides monkfruit, you can use honey, maple syrup, or regular white sugar. Use about 3/4 teaspoon if switching to honey or maple syrup since they’re sweeter.
• Chives: Out of chives? Green onions (just the green parts) or finely chopped parsley will work in their place.

Watch Out for These Mistakes While Grilling

The biggest challenge when smoking scallops is preventing them from becoming rubbery – you’ll want to smoke them at a lower temperature (around 225°F) and remove them as soon as they reach an internal temperature of 145°F, which usually takes about 45-60 minutes. A common mistake is not patting the scallops completely dry before wrapping them in bacon, which can lead to steaming instead of proper smoking and prevent the bacon from crisping up nicely. To get the best results, partially cook the bacon before wrapping it around the scallops – this ensures both the bacon and scallops finish cooking at the same time, avoiding either overcooked seafood or undercooked bacon. Lastly, resist the urge to flip the scallops too often while smoking; one turn halfway through cooking is plenty, as excessive handling can cause the bacon to unwrap and the scallops to lose their natural juices.

What to Serve With Bacon Wrapped Scallops?

These smoky, savory bacon wrapped scallops make a fantastic main dish that pairs really well with simple sides that won’t overshadow their rich flavor. A light arugula salad with lemon dressing keeps things fresh and cuts through the richness of the bacon and scallops. For a more filling meal, try serving them over creamy risotto or cauliflower rice, which will soak up all those tasty juices. If you’re hosting a party, these scallops also work great as an appetizer – just serve them on small plates with some lemon wedges and extra horseradish sauce for dipping!

Storage Instructions

Keep Fresh: If you have any leftover bacon-wrapped scallops (which rarely happens!), place them in an airtight container and keep them in the fridge for up to 2 days. The horseradish sauce can be stored separately in the refrigerator for up to 5 days.

Make Ahead: You can prep these beauties up to 24 hours in advance – just wrap the scallops in bacon and keep them covered in the fridge until you’re ready to smoke them. The sauce can also be mixed ahead and stored in the fridge, which actually lets the flavors blend together even better.

Warm Up: To enjoy leftover scallops, gently warm them in a preheated 275°F oven for about 10 minutes, or until they’re just heated through. Try not to microwave them as this can make the scallops tough and rubbery. The sauce tastes great cold, straight from the fridge!

Preparation Time	20-30 minutes
Cooking Time	45-60 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1400-1600
• Protein: 65-75 g
• Fat: 100-110 g
• Carbohydrates: 10-15 g

Ingredients

• 1 pound large scallops (thawed, rinsed, and trimmed if necessary)
• 1 tablespoon prepared horseradish
• 1 teaspoon freshly chopped chives
• 10 strips of bacon
• 1/2 cup mayonnaise (avocado mayo for keto)
• 1 teaspoon brown sugar (or golden monkfruit sweetener for keto)
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon minced fresh chives

Step 1: Prepare the Grilling Plank and Smoker/Oven

Begin by soaking the grilling plank according to the manufacturer’s directions, usually for about 20 minutes submerged in water.

While the plank is soaking, prep your smoker to reach and maintain a temperature of 250 degrees F, and pre-heat your oven to 425 degrees F.

Step 2: Pre-cook the Bacon

Line a rimmed baking sheet with foil and place a wire rack on top.

Arrange the bacon strips evenly across the rack.

Par-cook the bacon in the oven until the fat begins to render but the bacon remains pliable, about 7 minutes.

Remove from the oven and allow to cool slightly.

Step 3: Prepare the Bacon and Scallops

In a small bowl, whisk together the horseradish and chives.

Spread this mixture over the strips of bacon, leaving a bit of space at the edges to secure the scallops.

Wrap each scallop with a bacon strip and secure with a toothpick.

Step 4: Smoke the Bacon-Wrapped Scallops

Pat the soaked grilling plank dry and place the wrapped scallops onto the plank, leaving about an inch of space between each.

Smoke the scallops at 250 degrees F until they reach an internal temperature of 145 degrees F, which takes about 35 to 45 minutes.

For the last 10 minutes, increase the heat: if using a pellet smoker, set the temperature to sear; for charcoal or traditional grills, move the plank to the hotter side for direct cooking while watching for flare-ups.

Step 5: Make the Sauce for Serving

In a separate bowl, whisk together the mayo, brown sugar, Worcestershire sauce, black pepper, and chives.

Store this sauce in the refrigerator until ready to serve.

This sauce can be prepared a day ahead to save time during the cooking process.

Step 6: Serve the Scallops

Once the scallops are cooked, remove the toothpicks and arrange them on a serving plate.

Sprinkle with minced chives and a pinch of pepper for garnish.

Serve the scallops hot, with the prepared sauce on the side for dipping.