How to Grill Sea Scallops Wrapped in Bacon

by Natalie Smith, Ph.D.

Scallops aren't just an attractive shell; they also make a tasty meal.

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Sea scallops wrapped in bacon is one of those classic combinations that seafood restaurants seem to do so well. The bacon is always crisp but not burned, and the scallops are tender and juicy. However, you may find that when you try to re-create the dish at home, the bacon burns and the scallops become overcooked and rubbery. You may be tempted to give up on the idea, but there are a few tricks to making your grilled bacon-wrapped scallops every bit as good as the scallops from your favorite seafood restaurant.

Preheat the grill to medium, or 350 degrees Fahrenheit.

Wrap a piece of bacon from the bottom of the scallop to the top, and then around the side of the scallop as you would wind a ball of yarn. Cover as much of the scallop as possible. Poke a toothpick through the bacon and into the scallop, if necessary, to prevent the bacon from unraveling.

Push a metal skewer through two scallops.

Place the skewers perpendicular to the grill grates, and cook them for about six minutes, or until the bacon has browned on the bottom side.

Turn the skewers, using a hot pad or glove to protect your hand, and cook the other side for six more minutes.

Take the scallops off the grill, and let them cool until the skewers are cool enough to handle. Serve them on the skewers.


  • Use only large diver scallops. Small scallops, such as bay scallops, overcook easily and can't stand up to the heat on the grill without becoming rubbery.

    Use thick-cut bacon because it takes longer to cook on the grill and it is more resistant to burning.

    Move the skewers toward the edges of the grill, away from direct heat, if the bacon begins to burn or catches fire.

Photo Credits

  • Hemera Technologies/PhotoObjects.net/Getty Images

About the Author

Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.