Making Ahead
Bacon wrapped scallops can be prepared up to 24 hours in advance. To make them ahead, prepare them up to the point of putting them in the oven. Put the prepared scallops in an airtight container in the refrigerator. When you are ready to bake them, put them on your prepared baking tray in a preheated oven and follow the recipe as written. This is a super simple appetizer that comes together with just a few ingredients. We even have instructions for how to make these 24 hours in advance. This is the perfect appetizer for holiday parties!
Get scallops on the bigger side. Bigger scallops will be easier to wrap with bacon and won’t be as likely to overcook. Use scallops that are even in size so they will be done cooking around the same time.Use dry scallops. Scallops labeled “wet” are packed with water and preservatives that keep them plump and extend their shelf life. If you can, buy scallops labeled “dry” to avoid paying for extra water. Let your scallops thaw. If you use frozen scallops, allow them to thaw in the refrigerator overnight. Do not thaw them in the microwave. Pat the scallops before wrapping them with bacon to remove any excess moisture.
Prepare your baking sheet. Line a baking sheet with aluminum foil and put a wire cooling rack on the prepared tray. Spray it lightly with cooking spray.Cook the bacon. We are only partially cooking it in a skillet, just for about two minutes on each side. We don’t want it to be too crispy or it won’t wrap.Wrap the scallops with bacon. Secure each one with a toothpick. Lightly season with salt and pepper and put them on the prepared wire rack.Bake the scallops. Use an instant-read thermometer and cook until the scallops reach a temperature of 125 degrees Fahrenheit.
Storing Leftovers
Store any leftover bacon wrapped scallops in an airtight container in the refrigerator for up to three days. They can be enjoyed cold or reheated in the oven or air fryer, but are best enjoyed fresh. Always use your best discretion with leftovers.
