Perfect Bacon-Wrapped Sea Scallops Recipe with Easy Balsamic Glaze

Let me tell you, the aroma of sizzling bacon mingling with the delicate sweetness of sea scallops is enough to make anyone’s mouth water right away. The first time I tried making bacon-wrapped sea scallops, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was years ago, when I was knee-high to a grasshopper, and my grandma whipped up a batch for a holiday dinner. The crispy bacon hugged each tender scallop perfectly, and the touch of balsamic glaze added a tangy, almost magical finish.

Honestly, my family couldn’t stop sneaking them off the serving platter (and I can’t really blame them). It’s dangerously easy to pop these little bites into your mouth, and they somehow feel like pure, nostalgic comfort wrapped in a fancy bite. You know what’s great? They’re perfect for potlucks, date nights, or even as a sweet treat for your kids who are ready to try something a little fancy but still finger-friendly.

After testing this recipe multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. If you haven’t made bacon-wrapped sea scallops with balsamic glaze before, you’re going to want to bookmark this one. It feels like a warm hug on a plate—and trust me, it’s worth every bite.

Why You’ll Love This Recipe

There’s a lot of recipes out there claiming to be the “best” bacon-wrapped sea scallops, but this one really stands apart. After countless trials, tweaks, and taste tests, here’s why this recipe shines:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything in your kitchen already.
• Perfect for Entertaining: Ideal for potlucks, cocktail parties, or an elegant appetizer for dinner guests.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, with that irresistible sweet-and-savory combo.
• Unbelievably Delicious: The contrast of crispy bacon and tender scallop with a tangy balsamic glaze is next-level comfort food.

What makes this recipe different? Well, it’s all in the details: wrapping the scallops tightly with thin-cut bacon ensures they cook evenly without overcooking the scallops. The balsamic glaze is easy to whip up but perfectly balanced—not too sweet, not too tart. It’s the kind of dish that makes you close your eyes after the first bite, savoring that rich, smoky, and slightly tangy flavor combo.

This recipe isn’t just good—it’s comfort food with a little something extra, perfect for impressing guests without the stress or turning a simple meal into a memorable feast.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy-to-find fresh items.

• Sea Scallops: About 12 large, fresh sea scallops, patted dry (dry scallops sear better and hold their shape).
• Bacon: 12 thin-cut strips of bacon (thin is key for crispiness and quick cooking).
• Olive Oil: 1 tablespoon, for searing (I recommend extra virgin for richness).
• Salt and Pepper: To taste, freshly ground black pepper preferred.
• Garlic Powder: ½ teaspoon, adds subtle depth.
• Balsamic Vinegar: ½ cup for the glaze (look for aged or good-quality balsamic for best flavor).
• Brown Sugar: 2 tablespoons, to balance the acidity in the glaze.
• Honey or Maple Syrup: 1 tablespoon, optional but adds a nice hint of sweetness to the glaze.
• Fresh Herbs: Optional for garnish—chopped parsley or thyme works beautifully.

Substitution tips: Use turkey bacon if you want a leaner option, though it won’t get quite as crispy. For a gluten-free balsamic glaze, always check your vinegar brand. You can swap brown sugar for coconut sugar if you prefer a lower glycemic alternative.

Equipment Needed

• Large skillet or cast iron pan: For searing the scallops and bacon.
• Baking sheet or roasting pan: To finish cooking the scallops in the oven.
• Toothpicks or small skewers: To secure the bacon around each scallop.
• Small saucepan: For making the balsamic glaze.
• Tongs or spatula: For turning scallops carefully.

If you don’t have a cast iron pan, a heavy-bottomed stainless steel skillet works fine. Toothpicks are great for keeping things snug but make sure to soak them in water for 10 minutes if you plan to grill instead of oven-bake. A silicone brush helps if you want to apply glaze precisely. Personally, I use a skillet that’s well-seasoned and non-stick, which makes flipping the scallops less of a hassle.

Preparation Method

1. Prep the scallops: Rinse each sea scallop under cold water and pat completely dry with paper towels. Removing moisture is crucial for a good sear. Season lightly with salt, pepper, and garlic powder. (About 5 minutes)
2. Wrap the scallops: Take one slice of thin-cut bacon and wrap it around each scallop once, securing with a toothpick. Make sure the bacon overlaps slightly so it stays put during cooking. (About 10 minutes)
3. Preheat oven: Set your oven to 400°F (200°C) so it’s ready when the scallops come off the stove.
4. Sear scallops: Heat 1 tablespoon olive oil in your skillet over medium-high heat. Place the bacon-wrapped scallops seam-side down first. Sear for about 2 minutes until the bacon starts crisping and scallops get a golden crust. Flip and sear the other side for 1-2 minutes. (Total sear time: 4 minutes)
5. Finish in the oven: Transfer the scallops on the skillet or a baking sheet to the preheated oven. Bake for 6-8 minutes, depending on scallop size. The bacon should be crispy, and scallops will be tender and opaque. Watch closely to avoid overcooking. (About 8 minutes)
6. Make the balsamic glaze: While scallops bake, pour ½ cup balsamic vinegar, 2 tablespoons brown sugar, and 1 tablespoon honey into a small saucepan. Bring to a gentle boil, then reduce heat and simmer until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Stir occasionally. (About 10 minutes)
7. Plate and glaze: Arrange the scallops on a serving platter, drizzle with warm balsamic glaze, and sprinkle fresh herbs for color and brightness. Serve immediately.

Pro tip: Don’t skip the drying step on the scallops. I learned the hard way that wet scallops don’t sear well and end up rubbery. Also, keep an eye on that glaze—it can go from perfect syrupy to burnt fast, so simmer gently!

Cooking Tips & Techniques

Here’s what I’ve picked up after many bacon-wrapped sea scallops attempts:

• Choose dry scallops: If you can, buy dry-packed scallops without preservatives. They sear better and taste cleaner.
• Thin bacon is your friend: Thick bacon takes longer to cook and can leave scallops overdone. Thin slices crisp up nicely and cook right alongside the scallops.
• Don’t overcrowd the pan: Give scallops room to brown properly. Crowding traps moisture and leads to steaming instead of searing.
• Use a cast iron skillet if possible: It holds heat evenly for a better crust.
• Watch the glaze closely: Balsamic reduces quickly and can burn if unattended. Stir frequently and remove from heat once syrupy.
• Multitasking tip: Start the glaze first, then prep and sear scallops while it simmers. Efficient and keeps everything warm together.

One time, I left the glaze unattended and ended up with a scorched mess—but hey, every chef has those moments, right? Now I keep a close eye and stir often. Also, don’t overbake the scallops—they should be just opaque inside and tender, not rubbery.

Variations & Adaptations

If you want to switch things up or accommodate different diets, here are some delicious twists:

• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the scallops before wrapping for a smoky heat.
• Gluten-Free Option: All ingredients here are naturally gluten-free, just double-check the bacon and balsamic vinegar labels to be certain.
• Herbed Butter Glaze: Swap the balsamic glaze for a quick herb butter sauce with garlic, fresh thyme, and lemon zest for a lighter touch.
• Swap Bacon: Try prosciutto instead of bacon for a thinner, saltier wrap that crisps up differently.
• Grilled Version: If you’re feeling adventurous, grill the bacon-wrapped scallops on skewers for a smoky, outdoor flavor. Just soak toothpicks first!

Personally, I once tried a lemon-honey glaze instead of balsamic, which was a fresh and bright alternative. It’s fun to tweak this recipe to match your mood or occasion.

Serving & Storage Suggestions

Serve these bacon-wrapped sea scallops warm, right off the pan, drizzled with balsamic glaze and a sprinkle of fresh herbs. They’re fantastic as a fancy appetizer or paired with a light salad and crusty bread for a simple meal. A crisp white wine or sparkling water with lemon complements the flavors beautifully.

If you have leftovers (rare, but it happens!), store them in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet over medium heat to preserve crispness—avoid microwaving, which can make the scallops rubbery.

Flavors tend to mellow a bit overnight, so if you make them ahead, consider adding a fresh drizzle of balsamic glaze just before serving to brighten things up again.

Nutritional Information & Benefits

This recipe offers a balanced mix of protein and flavor with relatively moderate calories. Sea scallops are naturally low in fat and high in lean protein, rich in vitamins B12 and minerals like selenium. Bacon adds savory fat and that crave-worthy crisp, so moderation is key if you’re watching sodium or fat intake.

The balsamic glaze introduces antioxidants from the vinegar and a touch of natural sweetness without refined sugars (especially if you use honey). This dish fits well into gluten-free and low-carb lifestyles, making it a versatile choice for many dietary needs.

From a wellness perspective, it’s a treat that feels indulgent but packs nutrition from whole ingredients. I love preparing this when I want something special but still nourishing.

Conclusion

Perfect bacon-wrapped sea scallops with easy balsamic glaze are truly a recipe worth trying if you want an impressive yet straightforward dish. The crispy bacon, tender scallops, and tangy glaze come together in a way that’s both elegant and comforting. You can customize it however you like, whether that’s adding a spicy twist or swapping glazes.

I love this recipe because it brings people together—whether for a casual night or special occasion, it’s a crowd-pleaser that feels like a warm, delicious hug. Give it a try, and don’t forget to share your own twists or stories in the comments below. Your next favorite appetizer might just be a few steps away!

Frequently Asked Questions

Can I use frozen scallops for this recipe?

Fresh scallops are best for searing, but if you use frozen, thaw them completely and pat dry to remove excess moisture before cooking.

How do I prevent the bacon from burning before the scallop is cooked?

Using thin-cut bacon and finishing the cooking in the oven helps. Also, sear quickly on medium-high heat and then bake to crisp the bacon without burning.

Can I prepare these ahead of time?

You can wrap the scallops in bacon and keep them covered in the fridge for up to 2 hours before cooking, but it’s best to cook and glaze just before serving.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to keep bacon crispy.

Is there a vegetarian alternative that still works?

Try wrapping grilled zucchini or eggplant slices instead of scallops for a smoky veggie bite, and drizzle with balsamic glaze for similar flavor vibes.

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