If you’re looking for a show-stopping recipe for your next cookout, this one delivers. These Traeger Bacon-Wrapped Scallops combine smoky, savory bacon with the sweet, tender flavor of sea scallops for an elegant yet easy dish.
Traeger Bacon-Wrapped Scallops
Scallops are delicious when seared, but wrapping them in bacon brings a smoky, salty contrast that highlights their natural sweetness. Cooked on a pellet grill, they pick up a subtle wood-fired flavor that turns a simple appetizer into something memorable.
Serve them as an appetizer, a party snack, or paired with steak for an easy surf-and-turf. Add a few complementary sides and these bacon-wrapped scallops can be the centerpiece of a full meal. No matter how you serve them, they disappear fast.
Why You’ll Love This Dish
- Smoky and sweet balance — bacon’s saltiness enhances the scallops’ natural sweetness.
- Pellet-grill flavor — smoke from the grill deepens the taste without overpowering the seafood.
- Simple prep — wrap, secure, and grill; no complicated steps required.
- Great for gatherings — easy to make in batches and always popular with guests.
- Ideal texture — tender scallops paired with crisped bacon in every bite.
Bacon-Wrapped Scallops Shopping List
Here’s what you’ll need to make this recipe. Quantities and full instructions are provided in the recipe card below.
- Large sea scallops — choose meaty, dry-packed scallops and pat them dry to promote browning and prevent steaming.
- Bacon — regular-cut bacon wraps easily and crisps quickly; thin or standard-cut works best. If using thick-cut, par-cook it slightly so it finishes crisping without overcooking the scallop.
- Sea salt — a light seasoning to enhance flavor. Optional: a light sprinkle of black pepper, smoked paprika, or garlic powder for extra depth.
How to Make Bacon-Wrapped Scallops (Overview)
This overview gives a quick sense of the process. Follow the full recipe card at the bottom for exact measurements and timing.
- Preheat your pellet grill to 350–375°F (175–190°C).
- Pat the scallops dry with paper towels to remove excess moisture.
- Slice bacon strips in half, wrap each scallop, and secure with a toothpick.
- Place scallops bacon-side-down on the grill and cook about 5–7 minutes. Rotate to crisp all sides; keep the scallop resting on the bacon for the full cook to retain juiciness.
- Serve immediately while the scallops are hot and the bacon is crisp.
Grilled Bacon-Wrapped Scallops — FAQ
Thin or regular-cut bacon is easiest because it crisps faster without overcooking the scallop. If you use thick-cut bacon, par-cook it briefly until the fat begins to render but the meat is not yet crisp; then finish wrapping and grilling with the scallops so the bacon crisps while the scallop reaches doneness.
Can turkey bacon be used instead of pork bacon?
Yes. Turkey bacon tends to be thinner and can crisp nicely, making it a workable alternative for those avoiding pork or preferring a lighter option.
Can I prepare these ahead of time?
Yes. Wrap scallops in bacon and secure with toothpicks a few hours ahead, store covered in the refrigerator, and grill just before serving for best texture.
What’s the best way to store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to re-crisp the bacon without drying the scallops.
Can frozen scallops be used?
Yes, if fully thawed and patted very dry before cooking to prevent steaming and ensure proper browning.
What seasonings work well?
Lightly season with sea salt and a pinch of black pepper. Smoked paprika, garlic powder, or a touch of cayenne can add subtle flavor without masking the scallops.
Sauce Suggestions
- Sweet chili sauce — sweet and mildly spicy, this pairs nicely with the saltiness of the bacon.
- Chimichurri — a bright, herb-forward sauce with vinegar that complements seafood and bacon alike.
- Red pepper aioli — adds creaminess and a touch of heat; roasting peppers first deepens the flavor.
More Scallop Ideas
- Blackstone Scallops — a hot griddle approach for seared flavor.
- Traeger Grilled Scallops — simple grilled scallops with smoky notes.
- Shrimp and scallop skewers — a mixed seafood option that grills beautifully.
Bacon Wrapped Scallops
Simple bacon-wrapped scallops grilled on a pellet grill until the bacon is crisp and the scallops are tender and juicy.
Ingredients
- 1 pound large sea scallops
- ½ pound bacon
- Sea salt, to taste
Instructions
- Preheat your pellet grill to 350–375°F (175–190°C).
- Pat scallops dry with paper towels until they have no excess moisture.
- Cut bacon slices in half. Wrap a piece of bacon around each scallop and secure with a toothpick.
- Place scallops on the grill bacon-side-down. Close the lid and cook 5–7 minutes, then rotate so the bacon crisps evenly. Keep the scallop resting on the bacon during the cook to preserve juiciness.
- Remove when bacon is crisp and scallops are opaque and firm to the touch. Serve immediately.
Nutrition (per serving, approx.)
Calories: 261 • Total Fat: 14g • Saturated Fat: 5g • Cholesterol: 68mg • Sodium: 1238mg • Carbohydrates: 5g • Protein: 28g
Nutrition data is an estimate. Consult a trusted source for medical or dietary needs.