Bacon Wrapped Scallops with Spicy Cilantro Mayonnaise

These Bacon Wrapped Scallops with Spicy Cilantro Mayonnaise is a really great appetizer recipe that’s special enough for a holiday or fun celebration party.

Bacon Wrapped Scallops with Spicy Cilantro Mayonnaise

My favorite jeans don’t fit me right now, I feel pudgy, and my skin isn’t looking all that great. I blame it on bacon. Bacon has been making its way into a lot of my recipes lately. Although I love all-things-bacon with a fierce passion, it is not doing wonders for my girlish figure. I’d probably be okay with my usual balance of exercise if I didn’t have an injury that is preventing me from burning my usual boatload of calories. Woe is me.

Lucky for you, I’m willing to take on the pudge to test out recipes like this. Because these Bacon Wrapped Scallops, my friends, are worth the pudge.

I served these up a a dinner party recently… a dinner party full of seafood, which I’ll be sharing with you- the entire menu- in my post later this week. This is the recipe from that dinner party that is getting the featured spot. Yep, they were that good.

How to Make Bacon Wrapped Scallops

How do you make Bacon Wrapped Scallops?

Get the best scallops you can.  Fresh is great, but only buy fresh if you’re going to use them the same day you buy them. A good market will probably have frozen/thawed scallops.  Let them thaw overnight in your refrigerator before making this recipe.

Wrap each scallop with a half strip of bacon, and secure it with a wooden toothpick. I’d recommend using non-colored wooden toothpicks. The colored type that I used were cute and all, but I wasn’t happy with the small amount of color it left behind on my lovely scallops.  EEK!

Bacon Wrapped Scallops ready for the oven

Give the scallops a generous sprinkle of sea salt and freshly ground black pepper. Broil them until that bacon has sizzled into its crispy-state.  Can you believe how easy they are to make??

How long do Bacon Wrapped Scallops take to cook?

In this recipe, you’ll be broiling them for 15 to 20 minutes.  If you turn them halfway through cooking, the other side of the bacon will have a chance to get crisp too.  Some recipes call for baking instead of broiling, but since I’d rather have broiled crisp bacon… I recommend you broil them.

Bacon Wrapped Scallops with Spicy Cilantro Mayonnaise

Included in this recipe is a very simply spiced dipping sauce… mayonnaise with chili paste, lime juice and cilantro. This Spicy Cilantro Mayonnaise dip is a perfect pairing with the Bacon Wrapped Scallops.  You can certainly serve them on their own without any sauce.  The sauce is a delicious bonus though!

These Bacon Wrapped Scallops will be a bit hit at your party- such a big hit that most people will eat too many and they will no longer be hungry for dinner. Two per person is just plenty!

Can you prepare Bacon Wrapped Scallops ahead of time?

Yes, you can prepare this recipe ahead of time, but only on the same day that you’re going to make them.  You want your scallops to be as fresh as possible!  Make the dip, cover and refrigerate.  Wrap the scallops with bacon and keep them covered in the refrigerator. You’ll want to broil them right before serving.  They’ll be best that way!

Do you have access to good scallops and other seafood in your neck of the woods? My scallops were delivered to me overnight from Anderson Seafood, my go-to, internet-order seafood distributor. You just place your order online and its delivered to you fresh the next day- all packed in dry ice and cold packs.  It’s high-quality seafood at its best.  And I don’t say that about all of the products I use!

Here are a few more recipes for scallops that you might enjoy:

5 from 6 votes

Bacon Wrapped Scallops

These Bacon Wrapped Scallops are served with the most wonderful Spicy Cilantro Mayonnaise dip.

Course Appetizer
Cuisine American
Keyword bacon wrapped scallops
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Calories 381 kcal



  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons ground chili paste
  • 1 medium lime, juiced
  • 1 tablespoon finely chopped cilantro


  • 1 1/2 pounds scallops, rinsed and patted dry
  • 12 to 16 ounces thinly sliced bacon (not center cut), strips cut in half crosswise
  • sea salt & freshly ground black pepper
  • large lettuce leaves, for serving (optional)



  1. In a medium bowl, combine the mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.


  1. Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.

Recipe Notes

  • *The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren't very exciting.
  • *Ground chili paste can usually be found in your market's Asian product's aisle (I used one called Sambal Oelek). If you have something similar- maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).
  • *Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you're ready to serve!
Nutrition Facts
Bacon Wrapped Scallops
Amount Per Serving (1 serving)
Calories 381 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 8g 40%
Cholesterol 57mg 19%
Sodium 748mg 31%
Potassium 269mg 8%
Total Carbohydrates 4g 1%
Protein 15g 30%
Vitamin A 0.6%
Vitamin C 0.6%
Calcium 0.9%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.
More Bacon Wrapped Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Nicole wrote:

    These are so easy but so good and make any party feel special!

  • Barbara Schieving wrote:

    A great appetizer that’s so easy to make.

  • Brenda wrote:

    An easy recipe with few ingredients and fantastic flavor!

  • Toni wrote:

    My family really enjoyed this! It was amazing!

  • Ashley @ Wishes & Dishes wrote:

    Bacon wrapped scallops are my favorite! Love the dipping sauce!

  • Liz wrote:

    These were terrific! I made them for my book club and they were a huge hit. Love the dipping sauce, too.

  • Barb G wrote:

    Lori, this was a really great recipe. I had to extend cook time 5 more minutes because of bacon. But WOW they were good!

  • Maryjane wrote:

    When you broil the scallops and bacon do you stand the scallops on their side so the bacon is facing the broiler or the raw scallop is facing the broiler?

    • Lori Lange wrote:

      raw scallop side should be fine.

  • Marty wrote:

    Ouch! Reconsider the spicy Mayo thing! Too much Lime, etc. Wheeeew!

    • Lori Lange wrote:

      All a matter of taste- perhaps you had a very juicy lime!

  • Mark Holden wrote:

    Beautiful!! I’ll try it . . . .

  • Ashley wrote:

    My oven has Hi and Low; which setting should I use for this recipe?

    • Lori Lange wrote:

      hi and low? Never seen that… I’m not sure!

  • Maria wrote:

    Love this recipe! Definitely gonna try this for our next bbq party.

  • Sandy wrote:

    I had them for lunch today. I live in Nova Scotia, home of the famous Digby scallop. I partially pre cook my bacon and have never cooked a scallop more than 4 minutes in any manner. We also eat them raw here. I also don’t like them all dressed up with other stuff. They have such a delicate sweet flavour, I don’t want them to taste like anything else. I hear some people even cook them with garlic. Wrapped in bacon I like but not as much as just seared in clarified butter or dredged in very fine cracker crumbs and deep fried just till golden, about 2-4 min.

  • Stacy wrote:

    These are excellent! I’m a new cook and still learning a lot. This was my first time making scallops and they couldn’t have come out better! Also, I used Chipotle paste b/c I couldn’t find chili paste and it was delicious and spicy. Thank you for the recipe!!

  • Andrea wrote:

    Made this for Mother’s Day this year and they were awesome! Loved the spicy mayo. I used some of the leftover spicy mayo for dipping my Lean Cuisine fajita-style spring rolls. I’m sure it would be good with a lot of other things, too, not just the scallops.

  • Ewiski wrote:

    When the recipe says to use thin bacon DO IT! Ha ha! I used regular bacon put under broiler for 15 minutes, took out, turned scallops upside down and the bacon was RAW on the bottom, turned them all upside down and now cooking for a few minutes longer…. Argh, wishing dinner was ready a while ago.

    • Lori Lange wrote:

      Yeah, thick bacon can do that to you. I had the same thing happen to me the other night when I tried to wrap something else in the oven- came out raw on the underside. Use thin! Hope it worked out eventually.

  • Jennifer and Patricia Dombrowski wrote:

    This looks delicious. We can’t wait to try it!

  • Jeanette wrote:

    I made this recipe yesterday for my boyfriend (who is a chef) and I must say he was sooooo impressed! They were delicious and very gourmet!!

    thank you soo much for this recipe! 🙂

  • emy@thehandiworks wrote:

    sounds divine! i’ll have to try it soon!