There’s something about the sweet heat of pepper jelly paired with crispy, smoky bacon and tender scallops that just hits the spot every time. This Bacon Wrapped Scallops with Pepper Jelly Recipe is truly one of those dishes that’s as impressive as it is easy, perfect for when you want to feel fancy without a fuss in the kitchen.
Why You’ll Love This Recipe
- Effortlessly Elegant: This recipe looks gourmet but comes together quickly, perfect for last-minute special occasions.
- Flavor Explosion: The balance of smoky bacon, savory scallops, and the sweet-spicy pepper jelly is a total crowd-pleaser.
- Beginner Friendly: You don’t need to be a pro to nail the perfect cook on these bacon-wrapped goodies.
- Customizable Heat Level: Easily swap the hot pepper jelly for a milder or spicier version to suit your palate.
Ingredients You’ll Need
Each ingredient here plays a key role in delivering the ideal texture and flavor, and you’ll find some simple tricks that make all the difference when shopping and prepping.
- Sea scallops: Fresh is best, but if frozen, thaw completely and pat dry for that perfect sear and texture.
- Kosher salt: Enhances the natural sweetness of the scallops without overpowering them.
- Bacon: Choose thin-sliced bacon so it crisps nicely without undercooking the scallops inside.
- Hot pepper jelly: This adds the signature sweet and spicy glaze; you can find it at most grocery or specialty stores.
Variations
I love to tweak this recipe depending on the occasion or what’s in my pantry—feel free to make it your own. You’ll enjoy experimenting with flavors and textures while sticking to the basics.
- Swap the pepper jelly: For a milder bite, try apricot or regular fruit jelly; for more heat, use jalapeño jelly or add a pinch of cayenne pepper before broiling.
- Change the bacon style: Thick-cut bacon can be used but requires longer precooking; turkey bacon is a leaner alternative.
- Add herbs or spices: Sprinkle a bit of smoked paprika or garlic powder on the scallops before wrapping for an extra layer of flavor I personally enjoy.
- Make it keto-friendly: Use sugar-free pepper jelly and naturally sweeten with a touch of stevia if needed.
How to Make Bacon Wrapped Scallops with Pepper Jelly Recipe
Step 1: Prep Your Scallops and Bacon for Success
First things first, get your oven rack set to the upper-middle position and preheat your broiler. Line a baking sheet with foil and spray it with nonstick cooking spray—this saves you a messy cleanup later! Remove the side muscle from each scallop; they can be a bit chewy if you miss it. Pat your scallops dry with a paper towel, then season them lightly with kosher salt. I learned the hard way that damp scallops don’t brown as nicely, so get that moisture off!
Step 2: Partly Cook Bacon to Crisp Perfectly
Here’s a pro tip: precook your bacon just a bit before wrapping. I microwave mine layered between paper towels for about 1½-2 minutes until it’s just starting to render fat but still flexible. This step is magic—it ensures the bacon crisps evenly in the broiler without leaving you with chewy bites. Trust me, skipping this means waiting forever or risking undercooked bacon.
Step 3: Wrap and Top with Pepper Jelly
Cut each slice of precooked bacon down to fit nicely around one scallop with a slight overlap. Wrap each scallop snugly and secure it with a toothpick if it helps keep things tight (I usually do!). Place them spaced out on your prepared baking sheet. Dollop a teaspoon of hot pepper jelly on top of each wrapped scallop—this adds a subtle glaze that caramelizes as it cooks.
Step 4: Broil to Perfection
Pop your tray under the broiler and cook for about 3-4 minutes, turning the pan halfway through for even browning. You’ll know they’re done when the bacon edges are golden and crisp, and the scallops feel firm but still springy to the touch. Be careful not to overcook—the scallops can get rubbery if left too long.
Pro Tips for Making Bacon Wrapped Scallops with Pepper Jelly Recipe
- Even Sized Scallops: Make sure all your scallops are similar in size for even cooking and consistent results, something I always do now after uneven batches.
- Paper Towels Magic: Removing moisture from scallops and bacon with paper towels helps you get that crispy bacon and caramelized edges every time.
- Broil with Attention: Keep a close eye while broiling—scallops cook fast and can go from perfect to overdone quickly.
- Use Toothpicks Wisely: Using toothpicks to secure bacon prevents it from unraveling during cooking, which I learned makes plating so much easier!
How to Serve Bacon Wrapped Scallops with Pepper Jelly Recipe
Garnishes
My go-to garnish is a sprinkle of freshly chopped parsley or chives right before serving—it adds a pop of freshness and color that brightens the rich flavors. A few lemon wedges on the side invite a little zing if you want some acidity to cut through the richness.
Side Dishes
I love pairing these scallops with a light arugula salad dressed in lemon vinaigrette or some garlic butter roasted asparagus. If you want something heartier, creamy risotto or garlic mashed potatoes make for a cozy, comforting meal.
Creative Ways to Present
For parties, I arrange these bacon wrapped scallops on a platter with toothpicks for easy pick-up and drizzle them lightly with extra warmed pepper jelly as a glaze. For a romantic dinner, serve them atop a bed of microgreens with a small drizzle of balsamic reduction—not only does it taste fantastic, but it looks stunning.
Make Ahead and Storage
Storing Leftovers
Leftover scallops are best stored in an airtight container in the fridge and eaten within 1-2 days. Since scallops are delicate, they don’t keep super long, but I’ve found that sealing them well helps retain moisture and flavor.
Freezing
I generally don’t recommend freezing cooked bacon wrapped scallops because the texture suffers, but if you must, freeze them unwrapped on a baking sheet first, then transfer to a zip-lock bag to minimize freezer burn. Thaw in the fridge overnight before reheating.
Reheating
To reheat, I pop them in a preheated oven at 350°F for about 8-10 minutes. This method keeps the bacon crispy and warms the scallops gently without turning them rubbery, unlike microwaving, which I avoid.
FAQs
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Can I use frozen scallops for Bacon Wrapped Scallops with Pepper Jelly Recipe?
Absolutely! Just make sure to thaw them completely and pat them dry with paper towels before cooking. This prevents excess moisture, which can interfere with searing and crisping the bacon.
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Do I have to microwave the bacon before wrapping scallops?
Yes, parcooking the bacon slightly helps it cook evenly and crisp up by the time the scallops are done. Without this step, your bacon may remain chewy or undercooked.
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Can I grill these instead of broiling?
Grilling works great! Just be sure to use indirect heat or a grill basket to prevent the bacon from flaring up and the scallops from falling through the grates.
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What if I don’t like spicy pepper jelly?
No problem! Substitute with your favorite jelly like apricot, peach, or a milder sweet jelly to keep the glaze but tone down the heat.
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How do I know when the scallops are cooked?
They’re done when the scallops turn opaque and are firm but still spring back when lightly pressed. Overcooked scallops become rubbery, so watch them closely during broiling.
Final Thoughts
I absolutely love how this Bacon Wrapped Scallops with Pepper Jelly Recipe never fails to impress guests while being easy enough for a weeknight treat. It’s one of those dishes that feels special but doesn’t stress the cook, and once you’ve made it a couple of times, you’ll have no hesitations whipping it up anytime. Trust me, your family and friends are going to ask for seconds — and you’ll love how simple that is!
Print
Bacon Wrapped Scallops with Pepper Jelly Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Broiling
- Cuisine: American
Description
Delicious bacon-wrapped scallops broiled to perfection and topped with sweet and spicy hot pepper jelly, making an easy and elegant appetizer or main dish.
Ingredients
Main Ingredients
- 16 large sea scallops thawed if frozen
- Kosher salt to taste
- 1 lb. bacon (16 slices)
- 10 oz. hot pepper jelly (1 jar)
Instructions
- Prepare the oven and baking sheet: Adjust the oven rack to the upper-middle position and set the oven to broil. Line a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
- Clean and season scallops: Remove the side muscle attached to each scallop and cut scallops to the same size if necessary. Pat dry with a paper towel, place on a plate, and season with kosher salt to taste.
- Par-cook the bacon: To ensure bacon crisps evenly during broiling, line a microwave-safe plate with 4 layers of paper towels, lay 8 bacon slices on top, cover with 2 more layers of paper towels, and microwave on high for 2 minutes or until fat begins to melt but bacon remains pliable. Transfer to the counter and repeat with remaining 8 slices.
- Wrap scallops with bacon: Cut each bacon slice to fit around a scallop with a slight overlap. Wrap each scallop with the bacon piece and secure with a toothpick. Place wrapped scallops on the prepared baking sheet.
- Add pepper jelly: Top each bacon-wrapped scallop with 1 teaspoon of hot pepper jelly.
- Broil scallops: Broil the scallops for 4 minutes total, turning the baking tray around after 2 minutes to ensure even cooking. Scallops are ready when bacon edges are browned, scallops are opaque, and slightly spring back when touched.
- Serve: Transfer the scallops to a serving tray and serve immediately while hot.
Notes
- Par-cooking the bacon is essential to ensure it crisps without undercooking the scallops.
- If using thinner bacon, reduce microwave time accordingly to avoid overcooking.
- Use fresh scallops if possible for the best flavor and texture.
- Can also be prepared using an oven broiler or a grill set to high heat if a broiler is unavailable.
- To serve as an appetizer, use cocktail toothpicks for easier handling.
