Bacon Wrapped Scallops

Linda Kauppinen


Another family recipe from my favorite cousin! These are a little work, but delicious. They can be made in the oven or on the grill. Sure to be a hit!

★★★★★ 1 vote
10 Hr
15 Min


1 lb
bacon, cut in half crossways (use low sodium bacon since scallops are salty)
1 lb
giant sea scallops or 2 pounds small sea scallops, rinsed
1/2 c
extra virgin olive oil
1/2 c
dry italian vermouth
2 Tbsp
fresh parsley, minced
1 tsp
garlic powder
1 tsp
ground black pepper
1/2 tsp
onion powder


1Wrap one bacon piece around each scallop, if necessary securing with a wooden toothpick, or you can secure them on kabob skewers.

Place wrapped scallops in a baking dish.
2Combine olive oil, vermouth, parsley, garlic powder, pepper, onion powder and oregano in small bowl, mixing well.
Pour over the scallops.
Cover and refrigerate at least 4 hours. (Marinating overnight or up to 8 hours gives best results)
3Remove scallops from marinade. Arrange on broiler pan and broil, 4 inches from heat 7 to 10 minutes or until bacon is brown.
Turn over and brown other side for about 5 minutes.
Remove wooden toothpicks or from skewers, arrange on platter lined with greens. Garnish as desired. **these can also be done on the grill**
To serve just slide them off the skewer or toothpick and serve with fancy toothpicks.
You can also double this recipe-it still comes out really well.

About Bacon Wrapped Scallops

Main Ingredient: Seafood
Regional Style: American
Hashtags: #Seafood, #scallops