You know what’s funny? I used to think scallops were this fancy restaurant-only food that I’d never dare cook at home. My first attempts were pretty disappointing – either rubbery or undercooked, never quite right.
Then I discovered the magic combo of wrapping them in bacon and cooking them in the air fryer. It’s like the bacon acts as a built-in timer – when it’s crispy, the scallops are perfect. Plus, since it’s keto-friendly, I don’t have to feel guilty about making these on a weeknight. Who knew something this good could be this simple?
Why You’ll Love These Bacon Wrapped Scallops
- Keto-friendly indulgence – With zero carbs and plenty of protein and healthy fats, these scallops fit perfectly into your keto lifestyle while feeling like a fancy restaurant dish.
- Quick preparation – From start to finish, you’ll have these ready in under 30 minutes, making them perfect for both weeknight dinners and last-minute entertaining.
- Simple ingredients – You only need a handful of basic ingredients to make these impressive appetizers or main course.
- Air fryer convenience – The air fryer gives you perfectly crispy bacon and tender scallops every time, with minimal cleanup and no oil splatters to deal with.
- Restaurant-quality results – These look and taste like something you’d order at an upscale restaurant, but you can make them at home for a fraction of the cost.
What Kind of Scallops Should I Use?
For this recipe, you’ll want to look for sea scallops, which are the larger variety measuring about 1.5 to 2 inches in diameter – not the smaller bay scallops. When shopping, try to find “dry” scallops rather than “wet” ones, which means they haven’t been treated with preservatives and will give you a better sear. Fresh scallops should have a sweet ocean smell and be slightly firm with a pearly white color. If you can only find frozen scallops, that’s okay too – just make sure to thaw them completely and pat them very dry with paper towels before wrapping them in bacon. This step is crucial for getting that nice golden brown exterior when they cook in the air fryer.
Options for Substitutions
While this recipe is pretty straightforward, here are some helpful substitution tips if you need them:
- Scallops: If you can’t find fresh scallops, frozen ones work too – just make sure to thaw and pat them completely dry. For a budget-friendly option, large shrimp can work as a substitute, though cooking time might need to be reduced by 1-2 minutes.
- Bacon: Regular bacon works best here, but you can use turkey bacon if preferred (though it won’t wrap as easily). Prosciutto is another option, but reduce cooking time by half since it’s thinner and crisps up faster.
- Olive oil/avocado oil: These oils are interchangeable in this recipe. You could also use melted ghee or coconut oil – any high-heat cooking oil will do the job.
- Arugula: Not a fan of arugula’s peppery taste? Try baby spinach, watercress, or mixed salad greens instead. You can even skip the greens altogether if you prefer.
- Toothpicks/bamboo skewers: Either option works fine for securing the bacon. If you don’t have either, you can carefully place the wrapped scallops seam-side down in the air fryer basket.
Watch Out for These Mistakes While Air Frying
The biggest challenge when cooking scallops is overcooking them, which can turn these tender seafood morsels into tough, rubbery disappointments – aim for just 7-8 minutes in the air fryer at 400°F, or until the bacon is crispy and the scallops are opaque.
Another common mistake is not patting your scallops completely dry before wrapping them in bacon, which can prevent proper browning and lead to steaming instead of searing – use paper towels to remove all moisture, and season them right before cooking.
Make sure you’re securing the bacon tightly around each scallop with a toothpick, as the bacon can unwrap during cooking due to the air fryer’s circulating air, and don’t overcrowd your air fryer basket – leave enough space between each wrapped scallop for the hot air to circulate properly.
For the best texture contrast, choose regular-cut bacon rather than thick-cut, as it will crisp up more quickly and evenly while allowing the scallop to cook perfectly.
What to Serve With Bacon Wrapped Scallops?
These bacon wrapped scallops are perfect as an appetizer on their own, but they also make a fantastic main dish when paired with the right sides. A simple cauliflower rice risotto makes a great low-carb base that catches all the tasty drippings from the scallops. I love serving these alongside roasted asparagus or Brussels sprouts, which complement the smoky bacon while keeping things keto-friendly. For a fresh contrast to the rich scallops, try a simple mixed green salad with a light lemon vinaigrette – the citrus notes work really well with seafood and help cut through the richness of the bacon.
Storage Instructions
Keep Fresh: If you have any leftover bacon-wrapped scallops (which rarely happens at my house!), place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days, though they’re best enjoyed within 24 hours to maintain their texture.
Prep Ahead: You can wrap the scallops in bacon up to 8 hours before cooking – just keep them covered in the fridge. This is super handy when you’re planning to serve them for dinner or as appetizers later in the day. Just remember to take them out about 15 minutes before cooking so they can come to room temperature.
Warm Up: To enjoy your leftover scallops, give them a quick zap in the air fryer at 350°F for 2-3 minutes. This helps crisp up the bacon again while keeping the scallops tender. I don’t recommend microwaving them as they can get rubbery pretty quickly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 11-15 minutes |
| Total Time | 21-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 50-60 g
- Fat: 60-70 g
- Carbohydrates: 10-15 g
Ingredients
- 12 medium-large scallops
- 12 slices of bacon
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 1/2 cups arugula leaves
- Salt and pepper (as preferred)
- Toothpicks or bamboo skewers
Step 1: Preheat the Air Fryer and Prepare the Bacon
Set your air fryer to 400ºF (200ºC) to preheat.
While the air fryer preheats, remove the scallops and bacon strips from the fridge.
Once preheated, place the bacon strips in the air fryer and cook for 3 minutes.
Be sure to turn the bacon halfway through the cooking time.
Remove the bacon and place it on a prepared plate lined with a paper towel, then pat dry to remove any excess moisture.
To ensure even cooking, do this in batches to avoid overlapping the bacon strips in the air fryer.
Step 2: Prepare the Scallops
Start by removing the side muscles from the scallops and pat them dry with paper towels to remove any excess moisture.
Take the precooked bacon slices and wrap each scallop with one slice, securing each with a toothpick or bamboo stick.
This will keep the bacon firmly in place around the scallop.
Step 3: Season the Scallops
Lightly brush the bacon-wrapped scallops with extra virgin olive oil.
After brushing, season them gently with salt and black pepper, adding to the flavor while keeping it simple to highlight the scallops’ natural taste.
Step 4: Cook the Scallops in the Air Fryer
Place the prepared scallops in the air fryer, ensuring they are spaced apart from each other for even cooking.
Cook them for 8 minutes, turning them over halfway through the cooking time.
They are done when they feel firm to the touch, still slightly soft like completely set Jello, and they start to break apart slightly along the edges.
Step 5: Serve and Enjoy
Arrange baby arugula leaves on a serving plate and place the cooked scallops on top or to the side, as preferred.
Serve the dish hot for best enjoyment.
The peppery arugula provides a nice contrast to the rich bacon-wrapped scallops.
Bon appétit!