There's something utterly irresistible about the combination of smoky bacon, tender scallops, and that surprising sweet-heat kick from pepper jelly. This Bacon Wrapped Scallops with Pepper Jelly Recipe is a total game-changer for appetizers or a fancy snack any day of the week.

The image shows several round, golden scallops wrapped in crispy bacon, each topped with a shiny layer of bright red and yellow chili sauce with small pepper pieces. The scallops are placed closely together on a dark textured grill or pan surface, showing some char marks and grilled details on the bacon edges. To the right side, part of a white bowl filled with a textured orange-red sauce is visible. The colors are very warm and vibrant, and the grilled textures stand out clearly. 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

Whenever I bring these bacon wrapped scallops to a party, they disappear fast. What’s not to love? Crispy, salty bacon hugging sweet, juicy scallops with a little zing from pepper jelly—it’s like your taste buds get a little happy dance. Plus, it’s easier to make than it looks, and you’ll feel like a kitchen rockstar.

Simple but impressive: Only a handful of ingredients come together to create an elegant dish.
Flavor balance: The bacon’s smoky saltiness and the pepper jelly’s sweet heat complement the scallops perfectly.
Quick prep: You can have these ready in just about 30 minutes, perfect for last-minute guests.
Versatile serving: Great as an appetizer or a fancy finger food at any gathering.

Ingredients & Why They Work

Each ingredient here has a specific role that elevates the dish. Fresh scallops provide that delicate seafood flavor, while bacon adds crunch and smokiness. Pepper jelly introduces a sweet and spicy twist that really pulls everything together. Choosing quality ingredients will take your Bacon Wrapped Scallops with Pepper Jelly Recipe to the next level.

Flat lay of large plump sea scallops with a slight sheen, strips of raw bacon with visible marbling and fat, a small pile of coarse kosher salt crystals, and a small white ceramic bowl filled with glossy bright red hot pepper jelly, all arranged in perfect symmetry on simple white ceramic plates and bowls, placed 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: Opt for large, fresh or properly thawed scallops for even cooking and that tender bite.
Kosher Salt: Simple seasoning highlights the scallops’ natural sweetness without overpowering them.
Bacon: Look for thin slices that will crisp nicely but still stay pliable enough to wrap.
Hot Pepper Jelly: Adds a wonderful sweet-spicy glaze—choose your favorite brand, or try homemade if you’re feeling adventurous.

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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 love tweaking this Bacon Wrapped Scallops with Pepper Jelly Recipe depending on the occasion—sometimes I swap pepper jelly for a smoky barbecue sauce or add a pinch of cayenne for extra heat. It’s super forgiving, so you can make it your own.

Variation: I’ve tried using maple bacon for a slightly sweeter, deeper flavor that works wonders if you’re aiming for a breakfast-themed dish.

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

Four golden brown scallops wrapped in crispy red bacon, each sprinkled with small green herbs, sit on top of a thick, creamy white mashed potato layer that covers the whole white plate. On the right side of the plate, bright green cooked green beans rest neatly, adding a fresh touch. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Scallops Like a Pro

Start by removing the side muscle from each scallop—it’s that little tag on the side that can be chewy. Then, pat each scallop dry with paper towels. This helps the bacon stick better and ensures a nice sear later. Season them lightly with kosher salt for flavor.

Step 2: Partially Cook the Bacon

This trick is a lifesaver: before wrapping, microwave your bacon between layers of paper towels for 1½ to 2 minutes until it’s just starting to render fat but is still flexible. This prevents undercooked bacon on the scallops and keeps everything crisp and perfect after broiling.

Step 3: Wrap and Secure

Cut each bacon slice to wrap snugly around one scallop with a small overlap. Use a toothpick to secure it so it won’t unravel while cooking. Place the wrapped scallops on a foil-lined baking sheet sprayed with nonstick cooking spray.

Step 4: Add the Pepper Jelly and Broil

Top each bacon-wrapped scallop with about a teaspoon of hot pepper jelly. Pop them under the broiler on the upper-middle rack. Broil for about 3 to 4 minutes, turning the baking sheet halfway through for even cooking. You’ll know they’re done when the bacon edges are beautifully browned and the scallops look opaque and spring back lightly when you touch them.

Step 5: Serve Immediately

Carefully transfer to a serving tray and dive right in. These don’t wait well, so enjoy them while warm and fresh for that perfect combo of crispy bacon, tender scallops, and sweet-spicy jelly.

Top Tip

I learned early on that partially cooking the bacon before wrapping is the key to perfectly cooked bacon wrapped scallops every time. Without this step, the bacon can be greasy or underdone, which just throws off the whole experience.

Partial Bacon Cook: Microwave bacon until just pliable—not fully cooked—to ensure crisping during broil without burning or undercooking.
Even Size Scallops: Making sure scallops are roughly the same size means even cooking, so none get overdone or soggy inside.
Nonstick Foil: Lining your baking sheet with foil and spraying with nonstick spray saves cleanup and prevents sticking during broiling.
Watch Closely: Broilers can be unpredictable; keep an eye to catch that perfect golden-brown without burning.

How to Serve Bacon Wrapped Scallops with Pepper Jelly Recipe

bacon wrapped scallops - Serving Suggestion

Garnishes

I love a sprinkle of chopped fresh parsley or chives on top to add a pop of color and a little freshness to each bite. Sometimes, I add a few thin lemon wedges on the side to brighten the flavors—trust me, a squeeze of citrus really wakes these up.

Side Dishes

Pairs beautifully with a crisp green salad or roasted asparagus for a light, balanced meal. For parties, they’re perfect alongside a cheese board or simple crostini, letting those big flavors shine as finger food.

Creative Ways to Present

I’ve served these on pretty wooden boards dotted with microgreens or even stacked them on cocktail sticks for easy passing at gatherings. For a festive touch, try adding edible flowers or colorful dipping sauces alongside to wow your guests visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the scallops in an airtight container in the fridge for up to 2 days. The bacon loses some crispness but the flavor remains delightful. I usually let them come to room temperature before reheating gently.

Freezing

I don’t recommend freezing once cooked because scallops can get rubbery and bacon soggy. However, you can freeze the wrapped uncooked scallops before broiling, arranged on a tray, then transferred to a freezer bag. Thaw overnight in the fridge before cooking.

Reheating

Reheat leftovers under a broiler or in a hot oven for a few minutes to crisp the bacon again. Avoid microwaving if you want to keep the bacon crispy and the scallops tender.

Frequently Asked Questions:

Can I use frozen scallops for this Bacon Wrapped Scallops with Pepper Jelly Recipe?

Yes! Just make sure to fully thaw them in the fridge overnight and pat them dry thoroughly before cooking. This helps them cook evenly and prevents excess moisture from interfering with the bacon wrapping and broiling steps.

What if I can’t find hot pepper jelly?

No problem! You can substitute with your favorite spicy jam or even a drizzle of sriracha mixed with a little honey for that sweet-spicy flavor. The jelly adds a signature glaze and brightness, so having something with that balance is key.

How do I know when the scallops are perfectly cooked?

When done, scallops turn opaque and bounce back when you gently press them. The bacon should also be crispy and browned on the edges. Overcooking makes scallops tough, so keep an eye during broiling.

Can I prepare these ahead of time for a party?

Absolutely! You can wrap the scallops in bacon and refrigerate them a few hours before broiling. Just add the pepper jelly right before cooking to prevent it from melting away. This helps speed up party prep without sacrificing flavor or texture.

Final Thoughts

This Bacon Wrapped Scallops with Pepper Jelly Recipe holds a special place in my kitchen repertoire because it combines flavors and textures in a way that always impresses without needing hours of prep. Whether you’re looking for a showstopper appetizer or a treat for yourself, give this recipe a go—you’ll feel confident, and your taste buds will thank you.