BBQ Scallops Recipe Bacon Wrapped: Smoky Sweetness in Every Bite

There’s a reason bacon-wrapped scallops are a crowd favorite—they combine smoky depth with the natural sweetness of fresh scallops. This technique ensures each bite delivers tender seafood with crispy edges, elevated by the grill’s char.

Wrapping the scallops in bacon isn’t just for flavor; it adds a protective layer that keeps them moist during cooking. A quick sear over direct heat locks in juices, while indirect heat finishes them to perfect doneness.

The result is a dish that balances richness and delicacy, with the bacon’s saltiness complementing the scallops’ buttery texture. Serve as an appetizer or main course for a meal that feels special.

Pair with a light citrus sauce or fresh herbs to cut through the smokiness. Here’s how to master this method.

Ingredients for Bbq Scallops Recipe Bacon Wrapped

Quality seafood and thick-cut bacon create this restaurant-worthy dish with smoky grill flavor.

The scallops must be dry-packed—wet-packed ones release too much moisture and won’t sear properly. Whole Foods or a trusted seafood counter is ideal for sourcing. Look for translucent, slightly pink scallops with no fishy odor. For bacon, thick-cut holds up better on the grill than thin slices. Applegate Farms or Niman Ranch offer excellent sugar-free options that won’t burn as easily.

No thick-cut bacon? Regular bacon at half the slices works but requires more careful grilling. For a lighter touch, turkey bacon can substitute though it lacks the same fat content. Short on scallops? Large shrimp wrapped in bacon make a great alternative. The wood chips are optional but hickory adds authentic BBQ flavor. If using charcoal, toss chips directly on the coals.

Prep the scallops and bacon just before grilling—don’t let them sit wrapped too long or the scallops will start to cure. Cooked scallops keep in the fridge for 2 days max, but they’re best served immediately. Leftover bacon can be stored in the freezer for 3 months.

Step-by-Step Instructions for Bacon Wrapped Scallops

This method ensures perfectly cooked scallops with crispy bacon and a subtle smoky essence.

Step 1: Prepare the Wooden Toothpicks and Bacon

Soak the 16 pieces Wooden Toothpicks in warm water for 30 minutes to prevent burning during grilling. This step is non-negotiable—dry toothpicks will char and potentially impart an acrid flavor to your dish.

Meanwhile, cut the 12 slices Thick-Cut Bacon into thirds, creating 36 strips. You’ll use two strips per scallop, which provides full coverage without overwhelming the delicate seafood flavor.

Step 2: Season and Wrap the Scallops

Pat the 16 pieces Sea Scallops completely dry with paper towels. Any moisture will prevent proper searing and cause the bacon to steam rather than crisp. Season both sides lightly with 1 tsp Kosher Salt, 0.5 tsp Freshly Ground Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Smoked Paprika.

Wrap each scallop with two strips of bacon, securing the ends with the soaked Wooden Toothpicks. Arrange them on a plate and refrigerate for 15 minutes to help the bacon adhere during cooking.

Step 3: Preheat the Grill and Prepare for Smoking

Preheat your grill to medium-high heat (about 400°F). Brush the grates with 2 tbsp Olive Oil to prevent sticking. If using a charcoal grill, bank the coals to one side for indirect heat.

Add the 1 cup Wood Chips to a smoker box or create a foil packet with holes poked in the top. Place it directly over the heat source. Once you see thin blue smoke, you’re ready to cook.

Step 4: Grill to Perfection

Place the bacon-wrapped scallops on the grill over direct heat. Cook for 3-4 minutes per side until the bacon is crispy and the scallops are opaque with a slight golden crust. Avoid moving them too soon—they’ll release naturally when ready to flip.

During the last 2 minutes, baste the scallops with 2 tbsp Unsalted Butter for added richness. The internal temperature of the scallops should reach 145°F.

Step 5: Finish and Serve

Transfer the scallops to a serving platter and remove the toothpicks. Drizzle with 2 tbsp Fresh Lemon Juice and sprinkle with 2 tbsp Fresh Parsley for brightness and color.

Serve immediately while the bacon is still crisp. Each bite should deliver the smoky sweetness of the bacon, the tender scallop, and a hint of char from the grill.

Creative Variations of bbq scallops recipe bacon wrapped

Maple-Glazed Twist

Brush wrapped scallops with 2 tbsp maple syrup mixed with 1 tsp Dijon mustard during the last 2 minutes of grilling. The sweetness caramelizes beautifully with the bacon’s saltiness, adding a sticky, glossy finish. 🔥

Spicy Chipotle Version

Add ½ tsp chipotle powder to your seasoning mix before wrapping. For extra heat, brush with 1 tbsp adobo sauce from canned chipotles before grilling. The smoky heat complements the scallops’ natural sweetness perfectly.

Asian-Inspired Teriyaki

Marinate wrapped scallops in ¼ cup teriyaki sauce for 15 minutes before grilling. Use Kikkoman or San-J for authentic flavor. Garnish with toasted sesame seeds and sliced green onions.

Herb-Infused Butter

Mix 2 tbsp softened butter with 1 tbsp fresh thyme and 1 minced garlic clove. Baste scallops with this mixture during the last 2 minutes of cooking. The herbs add a sophisticated aromatic note.

Cheesy Stuffed Scallops

Place a small piece of cream cheese or goat cheese on each scallop before wrapping with bacon. The cheese melts into a creamy center that pairs wonderfully with the crispy bacon exterior.

Citrus-Glazed Finish

Combine 2 tbsp orange marmalade with 1 tbsp fresh lime juice for a tangy-sweet glaze. Brush on during the final minute of grilling for a bright, zesty contrast to the smoky bacon. ✨

Frequently Asked Questions