There’s something irresistibly delicious about the combination of smoky bacon and tender scallops glazed with a sweet-spicy kick. This Bacon Wrapped Scallops with Pepper Jelly Recipe hits every flavor note and makes for the perfect appetizer that’s as impressive as it is easy to make.

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 truly love serving these bacon-wrapped scallops when guests come over. They’re quick to put together but look absolutely gourmet. Plus, the sweet pepper jelly adds a fun twist that keeps everyone coming back for more!

Bold Flavor Contrast: The smoky bacon pairs beautifully with the bright, spicy-sweet pepper jelly, giving your taste buds a mini celebration.
Easy Prep and Cook Time: From start to finish, this recipe takes about 30 minutes, perfect for busy weeknights or last-minute hosting.
Simple Technique: Even if you’re new to cooking scallops, I’ll guide you through par-cooking the bacon and broiling steps so everything cooks perfectly.
Versatile Appetizer: These stand out at parties, but also make a lovely treat for date night or family dinners.

Ingredients & Why They Work

Each ingredient here plays a special role in making your scallops shine. Choosing quality scallops and the right pepper jelly really elevates the whole experience. I always recommend thawing scallops properly and selecting bacon that's thick enough to hold but not overpower.

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: Fresh or properly thawed frozen ones are key—they should be plump and dry for the best texture and flavor.
Kosher salt: Simple seasoning that brings out the natural sweetness of the scallops.
Bacon: I like using a regular-cut bacon (not too thin) so it crisps well but still wraps snugly.
Hot pepper jelly: This is where the magic happens—a sweet yet spicy glaze that adds zing without overpowering the seafood.

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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 like to play around with the spice level by using different pepper jellies or even adding a dash of cayenne to the jelly before topping the scallops. Feel free to adjust according to what you and your guests enjoy.

Variation: I once switched to a pineapple habanero jelly for a tropical twist, and it was a huge hit at a summer BBQ—super fresh and lively.
Dietary tweak: If you want a lower fat option, try turkey bacon but keep an eye on the broiling time as it crisps differently.

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: Prepare Your Scallops and Bacon

Start by removing the little side muscle from each scallop—that chewy bit you don’t want. Pat the scallops dry with paper towels so they sear nicely and don’t steam. Then, sprinkle kosher salt lightly on them. Next up is the bacon prep. This is a trick I’ve learned to get perfectly cooked bacon without waiting forever in the oven: lay bacon slices between layers of paper towels on a microwave-safe plate and zap for 1½ to 2 minutes just until the fat starts melting but the bacon stays bendy enough to wrap around those scallops.

Step 2: Wrap and Top with Pepper Jelly

Cut each bacon slice to just fit around a scallop with a tiny overlap. Wrap the bacon snugly around each scallop and secure with a toothpick if you like—it helps keep everything in place. Place them on a foil-lined baking sheet (I spray the foil lightly with nonstick spray to avoid any stuck bits). Don’t overdo it on the jelly—just a teaspoon on top of each scallop is enough to add that wonderful punch without making a sticky mess.

Step 3: Broil to Perfect Crispness

Set your oven rack to the upper-middle position and switch to broil mode. Place the baking sheet in the oven and broil for 3-4 minutes total. After about 2 minutes, carefully rotate the pan—this helps cook the bacon evenly and prevents burning spots. You’ll know they’re done when the bacon edges are browning nicely, and the scallops turn opaque and bounce back gently when pressed. Keep an eye on them—broilers vary and you don’t want chewy scallops!

Top Tip

I’ve cooked this recipe dozens of times and found that par-cooking the bacon in the microwave saves so much time and ensures bacon is perfectly crisp without turning the scallops rubbery. Also, don’t skip rotating the pan under the broiler—it makes all the difference.

Bacon Pre-Cook: Microwaving bacon partially lets it finish crisping around the scallop without overcooking the seafood.
Dry Scallops: Patting scallops dry before seasoning stops them from steaming in the oven, giving a better texture.
Rotate the Pan: Spinning the tray halfway through broiling prevents uneven cooking and burnt bacon edges.
Watch Closely: Scallops cook fast—if you miss the window, they can get rubbery, so trust your eyes and touch alongside cooking time.

How to Serve Bacon Wrapped Scallops with Pepper Jelly Recipe

bacon wrapped scallops - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley or chives on top for a pop of green and freshness—it brightens the dish and adds a little herbaceous note that balances out the richness.

Side Dishes

These scallops shine as an appetizer but also pair wonderfully with a light salad, garlic butter asparagus, or a creamy risotto if you want to serve them as a main course.

Creative Ways to Present

For a party, I like serving them on a wooden board with toothpicks and small bowls of extra pepper jelly on the side for dipping. Another time, I arranged them on a bed of arugula with lemon wedges—everyone loved the zesty bite alongside the bacon and jelly.

Make Ahead and Storage

Storing Leftovers

Leftover scallops are best refrigerated in an airtight container and eaten within 24 hours. They lose a bit of their crispness but still taste lovely cold or gently reheated.

Freezing

I don’t recommend freezing cooked bacon-wrapped scallops because scallops’ texture can suffer, becoming rubbery upon thawing. If you freeze raw scallops, thaw them properly before preparing this recipe for best results.

Reheating

To reheat, I gently warm leftover scallops in a 300°F oven for about 5-7 minutes to crisp the bacon back up without overcooking the scallop. Avoid the microwave unless you’re in a hurry—reheat fast but it can make scallops tough.

Frequently Asked Questions:

Can I use frozen scallops for this recipe?

Absolutely! Just make sure they're fully thawed and patted dry to get a nice sear and prevent excess moisture during cooking.

What if I don’t like spicy food—can I use another jelly?

Definitely. The pepper jelly adds a sweet-spicy glaze, but you can easily substitute with a milder jelly like apricot or even a honey mustard glaze for a different but delicious flavor.

How do I keep the bacon from getting soggy?

Par-cooking the bacon in the microwave before wrapping is my go-to trick—it loosens up the fat and helps the bacon crisp up nicely under the broiler without overcooking the scallops.

Can I make these ahead of time for a party?

Yes, you can wrap the scallops and bacon ahead and refrigerate them. Add the pepper jelly and broil just before serving to get that fresh, bubbling glaze and crispy bacon.

Final Thoughts

This Bacon Wrapped Scallops with Pepper Jelly Recipe has quickly become one of my go-to dishes when I want to impress without stressing in the kitchen. The balance of textures and flavors always wows, and I love that it’s simple enough for even weeknight cooking. Give it a try—you’ll be thrilled at how easy it is to create something that tastes so special.