Bacon Wrapped Scallops with Pepper Jelly

Name: Bacon Wrapped Scallops with Pepper Jelly Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 16 large sea scallops thawed if frozen; Kosher salt to taste; 1 lb. bacon (16 slices); 10 oz. hot pepper jelly (1 jar)

There’s something magical about the combination of smoky bacon and tender scallops with a sweet and spicy kick—that’s exactly what you get with this Bacon Wrapped Scallops with Pepper Jelly Recipe. It’s an irresistible appetizer or party treat that’s quick to make but feels downright special.

The image shows several round scallops wrapped in crispy bacon arranged closely on a cooking surface with a dark texture. Each scallop has a golden-brown top with a slightly glazed look, sprinkled with small red and green bits that add color and shine. The bacon forms a caramelized, slightly charred ring around each scallop, giving a contrast of textures. The right edge shows a white bowl partially filled with a chunky red sauce, its surface shiny and textured. The setting is bright and the colors of the food stand out vividly against the dark cooking surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bacon Wrapped Scallops with Pepper Jelly Recipe
Top Tip
How to Serve Bacon Wrapped Scallops with Pepper Jelly Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bacon Wrapped Scallops with Pepper Jelly Recipe

Why You'll Love This Recipe

I remember serving these at a family gathering and watching them disappear within minutes. The blend of crispy bacon, juicy scallops, and that splash of pepper jelly glaze creates an addictive balance of flavors that's both familiar and exciting. Trust me, once you try this, it’ll be a staple in your appetizer arsenal.

Simplicity Meets Elegance: Just a handful of ingredients come together to create a dish that looks and tastes impressive.
Quick to Make: About 30 minutes from start to finish means you can whip this up even on a busy weeknight or last-minute party invite.
Flavor Explosion: The salty bacon contrasts beautifully with the sweetness and spice of the pepper jelly, elevating those succulent scallops.
Versatile Crowd-Pleaser: Whether you’re hosting a casual get-together or a fancier soiree, these fit right in and impress every time.

Ingredients & Why They Work

Each ingredient in this Bacon Wrapped Scallops with Pepper Jelly Recipe plays a key role—scallops provide that tender seafood base, bacon adds crunch and smoky richness, and the pepper jelly brings a sweet heat that brightens everything up. Here’s a quick rundown so you know what to look for at the store.

Flat lay of large fresh sea scallops with a slightly translucent, plump texture, a pile of uncooked streaky bacon slices with visible marbling of pink and white fat, a small white ceramic bowl filled with vibrant glossy red hot pepper jelly, and a small white ceramic bowl containing coarse kosher salt crystals, all arranged in perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sea Scallops: Look for large, fresh or properly thawed scallops with their side muscle removed for the best texture and even cooking.
Bacon: Choose a thick-cut bacon for sturdiness and a satisfying crunch after broiling.
Kosher Salt: Simple seasoning to enhance the scallops’ natural flavor without overpowering.
Hot Pepper Jelly: This is the secret star—its sweet and spicy profile balances the smokiness and seafood perfectly.
Nonstick Cooking Spray: Keeps the scallops from sticking during broiling and helps with easy cleanup.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love encouraging a little creativity here—this Bacon Wrapped Scallops with Pepper Jelly Recipe is super flexible. You can dial up or down the spice in the jelly, swap bacon for turkey bacon for a leaner bite, or even try brushing the scallops with a citrus glaze before wrapping for a refreshing twist.

Less Heat, More Sweet: If the heat from the pepper jelly isn’t your thing, try a milder jelly or a sweet apricot glaze instead—I’ve done both and they’re delicious.
Herb-Infused: Toss in some chopped fresh rosemary or thyme onto the scallops before wrapping to add a woodsy aroma that pairs beautifully with bacon.

Step-by-Step: How I Make Bacon Wrapped Scallops with Pepper Jelly Recipe

The image shows four golden brown scallops wrapped in crispy reddish-brown bacon, arranged in a circle on top of a smooth, creamy white mashed potato base that fills most of the plate. There are small green herb bits sprinkled over the scallops, adding a fresh touch. To the right, part of a group of bright green, fresh green beans is visible, placed directly on the white mashed potatoes. The meal is served on a white ceramic plate with a dark rim, set on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Scallops Like a Pro

First off, make sure you remove the “side muscle” from each scallop—it looks like a little rectangular piece sticking out from the side. It can be tough when cooked, so pulling that off makes a huge difference in tenderness. Then, pat each scallop dry with paper towels to ensure they brown nicely. I like to even them out in size so everything cooks evenly, which takes just a minute but really helps.

Step 2: Parcook the Bacon to Crispy-Perfection Prep

This step is a game-changer for texture. You don’t want soggy bacon wrapped scallops, right? So I recommend parcooking the bacon in the microwave between layers of paper towels until the fat starts melting but the bacon is still bendy enough to wrap. This way, it crisps up in the oven without overcooking the scallops. It usually takes around 1½ to 2 minutes per batch, but keep an eye—you want pliable, not crispy yet.

Step 3: Wrap & Secure Like a Pro

Cut the bacon slices down to fit each scallop with just enough overlap. Wrap a slice around each scallop and secure it with a toothpick—this avoids unwrapping during broiling. I place wrapped scallops spaced evenly on a foil-lined and nonstick sprayed rimmed baking sheet to catch drips and make clean-up easier.

Step 4: Glaze & Broil to Finish

Top each wrapped scallop with about a teaspoon of hot pepper jelly right before broiling. Preheat your oven rack to the upper-middle position and set to broil. Broil the scallops for 3-4 minutes, making sure to rotate the tray halfway through. You want the bacon edges nicely browned and the scallops opaque and slightly springy when pressed. Trust those visual cues instead of a timer.

Step 5: Serve Immediately & Enjoy

As soon as they’re done, transfer the scallops to a serving tray. The contrast between warm scallops and the sticky-sweet pepper jelly glaze is best enjoyed right away. Pro tip: Serve with plenty of napkins—it can get a little sticky but in the best way.

Top Tip

Making bacon wrapped scallops with pepper jelly is all about balancing textures and timing. Here are some things I've learned from making this recipe over and over:

Parcooking Bacon is Key: It’s tempting to skip this step, but if you don’t, the bacon will either be undercooked or the scallops will dry out trying to crisp it up. Microwave parcooking makes a huge difference.
Pat Dry Your Scallops: Moist scallops steam instead of sear, so drying them well helps that nice caramelization on the edges.
Don’t Overcrowd the Baking Sheet: Giving each scallop enough room promotes even cooking and crispiness on the bacon.
Use Fresh Pepper Jelly: If it’s been open for a while, the jelly can lose its vibrancy, so fresh jelly makes a noticeable difference in the final flavor.

How to Serve Bacon Wrapped Scallops with Pepper Jelly Recipe

bacon wrapped scallops - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley or some finely sliced green onions on top for a pop of color and freshness—this cuts through the richness and makes it look restaurant-worthy. Sometimes I add a little lemon wedge on the side for those who want a citrusy zing.

Side Dishes

These scallops pair beautifully with a light salad or some roasted asparagus. For a heartier option, serve alongside garlic mashed potatoes or a creamy risotto to soak up any lingering pepper jelly glaze.

Creative Ways to Present

For parties, I like skewering two or three bacon-wrapped scallops on decorative cocktail picks and placing them on a long platter lined with baby arugula or microgreens. It’s a fun finger food that looks great on any buffet table and elevates the whole experience.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 2 days. I recommend reheating them in the oven rather than a microwave to keep the bacon crispy and the scallops tender.

Freezing

Freezing scallops wrapped in bacon isn’t my favorite since scallops lose a bit of texture when frozen and reheated. If you do freeze them, wrap tightly in plastic wrap and foil before freezing and thaw overnight in the fridge before reheating.

Reheating

For best results, reheat leftover bacon wrapped scallops in a 350°F oven for about 8-10 minutes on a wire rack placed over a baking sheet. This keeps the bacon crisp and warms the scallops gently without drying them out.

Frequently Asked Questions:

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops but be sure to thaw them completely and pat them dry before cooking. Removing excess moisture helps with browning and texture. Also, remove the side muscle for best results.

What type of pepper jelly works best?

A hot or spicy pepper jelly offers the best balance of sweetness and heat for this recipe. If you prefer less spice, opt for a mild pepper jelly or a sweet jelly like apricot or red pepper. Freshness is key — avoid jelly that’s been open too long.

How do I ensure the bacon crisps without overcooking the scallops?

Parcooking the bacon in the microwave until it’s pliable but starting to render fat is essential. This allows the bacon to crisp up quickly in the broiler without requiring long cooking that would overcook the scallops. Wrapping scallops tightly with toothpicks also helps keep everything secure.

Can I prepare these in advance for a party?

You can prep the scallops, bacon, and assembly steps in advance and keep them covered in the fridge. However, broil them fresh shortly before serving for the best texture and flavor. This keeps the bacon crispy and the scallops perfectly tender.

Final Thoughts

This Bacon Wrapped Scallops with Pepper Jelly Recipe holds a special place in my kitchen because it’s both straightforward and fancy enough to impress. I love that you can make something decadent with such ease—bringing friends or family together over bites that melt in your mouth and burst with flavor. Give it a try next time you want to wow without stress, and I promise you won’t be disappointed.