Perfect bacon wrapped scallops takes two steps involving partly cooking the bacon first. Its worth it when you bite into your perfectly cooked scallop!.
I dont make “fancy” food often in my house. I have young children after all. But when I do, you can bet the meal will involve seafood.
Mr. Dreamboat and I both love seafood of any kind, and scallops are both of our favorites. We prepare them in a variety of ways, but Bacon Wrapped Scallops is our scallop recipe of choice.
Bacon wrapped scallops are a popular appetizer for parties and holidays. The combination of creamy, tender scallops and smoky, salty bacon is irresistible. However, as much as we love them, bacon wrapped scallops aren’t the quickest appetizer to throw together. This leads to the common question – can you make bacon wrapped scallops ahead of time?
The answer is yes, you can absolutely make bacon scallops in advance. In fact, preparing them ahead helps streamline the cooking process. When hosting a dinner or holiday gathering, you don’t want to be frying bacon and cooking scallops at the last minute.
Below we’ll cover everything you need to know about making bacon wrapped scallops ahead. You’ll learn:
- How far in advance you can prep them
- The best storage methods for assembled and cooked scallops
- Tips to keep the bacon crispy after reheating
- Step-by-step instructions for advance prep
- Serving suggestions to save time on the big day
With the right techniques, you can enjoy tender, delicious pre-made bacon scallops without sacrificing texture or flavor. So read on to become a bacon wrapped scallop pro!
How Far in Advance Can You Make Them?
One of the most common bacon wrapped scallop questions is “How early can I prepare them?” Here are some general guidelines
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Up to 24 hours before Assemble uncooked scallops wrapped in raw bacon. Store wrapped in fridge
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Same day: Pre-cook the bacon 1-2 hours before final cooking. Keep it in fridge.
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Up to 4 days before: Fully cook scallops and bacon then reheat later. Store cooked scallops in fridge.
Ideally, for the best texture and flavor, you want to cook the scallops as close to serving as possible. But you have options if you need to prep ahead.
Best Storage Methods for Raw and Cooked
Proper storage is key to keeping your pre-made bacon wrapped scallops fresh. Here are some tips:
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Raw uncooked scallops: Wrap tightly in plastic wrap or airtight container. Place in coldest part of refrigerator.
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Par-cooked bacon: Place pre-cooked bacon strips on a paper towel lined plate. Cover with more paper towels and store in fridge.
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Fully cooked scallops: Let cool completely first, then refrigerate in a covered container. You can wrap them individually in foil or plastic wrap if desired.
Make sure both raw and cooked scallops are stored at 40°F or colder. Use within 3-4 days. The bacon may lose some crispness over time.
Maintaining Crispy Bacon When Reheating
No one likes soggy, limp bacon! When reheating pre-made bacon wrapped scallops, use these tips to keep the bacon nice and crispy:
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Reheat at a high temperature, 400°F to 425°F oven.
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Place scallops on a wire rack over a baking sheet instead of directly on pan.
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Don’t overcrowd scallops – allow space between each one.
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Bake for 10-15 minutes until hot throughout. Watch closely to avoid overcooking.
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Broil for just 1-2 minutes at the very end to recrisp bacon as needed.
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You can also sear briefly in a hot skillet to make bacon extra crisp after baking.
Step-By-Step Guide for Advance Prep
Here is a simple walkthrough for prepping bacon wrapped scallops ahead of time:
Up to 24 Hours Before:
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Rinse and pat scallops dry. Season with salt and pepper.
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Cut bacon slices in half. Wrap one piece around each scallop.
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Arrange raw scallops on a baking sheet or plate. Cover tightly and refrigerate.
Day Of:
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Preheat oven to 400°F.
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Par cook bacon until just starting to crisp but still pliable, about 2 minutes each side.
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Cool bacon on paper towels. Once cooled, wrap each scallop.
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Refrigerate for up to 2 hours before final baking.
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Bake at 425°F for 12-15 minutes until scallops are opaque.
Up to 4 Days Before:
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Preheat oven to 425°F.
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Bake scallops for 15-18 minutes until cooked through and bacon is crispy.
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Let cool completely then refrigerate in covered container.
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Reheat at 400°F for 10-15 minutes before serving.
Serving Suggestions for Fully Cooked
To make your life easier, fully cook bacon wrapped scallops in advance, then just reheat and serve with simple accompaniments. Some ideas:
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Place on a platter with roasted lemon wedges for squeezing over.
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Offer as is, or with a ramekin of aioli or tartar sauce for dipping.
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Serve with a arugula or spinach salad dressed with lemon vinaigrette.
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Pair with easy roasted asparagus or Brussels sprouts.
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Top with a sprinkling of minced chives or sliced green onions right before serving.
By doing most of the work ahead and choosing simple sides, you can minimize stress and focus on enjoying time with your guests.
Expert Tips for Making Perfect Bacon Wrapped Scallops
Use these pro tips for bacon wrapped scallop success:
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Pat scallops very dry before wrapping. Moisture will make the bacon soggy.
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Chill scallops in fridge for 30 minutes before wrapping for easier handling.
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Par-cook bacon until just starting to firm but still pliable enough to wrap easily.
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Allow space between scallops for even cooking. Overcrowding causes uneven cooking.
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Bake on a wire rack on a rimmed baking sheet to allow air circulation and prevent sogginess.
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Don’t overbake – scallops get tough and rubbery if cooked too long.
Frequently Asked Questions
Should you wrap scallops in bacon before or after cooking?
Wrap raw, uncooked scallops in raw bacon, then bake them together. Pre-cooking leads to overcooked scallops.
Can you freeze bacon wrapped scallops?
It’s best not to freeze them. The scallops will deteriorate in texture. Refrigerate only.
Should bacon wrapped scallops be refrigerated or left at room temp?
Always refrigerate and serve them chilled. Leaving at room temp promotes bacteria growth.
How long do cooked bacon wrapped scallops last in the fridge?
They will keep for 3 to 4 days in the refrigerator. Reheat fully when ready to eat.
Make Bacon Wrapped Scallops Ahead for Stress-Free Entertaining
With the right prep and storage methods, you can easily make bacon wrapped scallops ahead of time. Assemble up to a day before, par-cook the bacon a couple hours ahead, or fully cook them up to 4 days in advance. Use these tips for crispy, flavorful bacon scallops anytime without the last minute rush.
How much bacon do you need for each scallop?
Once the bacon is cool enough to touch, you will need to decide how to cut it so that it fits around the scallops.
One full strip of bacon per scallop is definitely too much. A half-strip of bacon cut in half across the middle is about the right size for the scallops I buy.
But ¼ of a strip (cut lengthwise and crosswise) might be enough if your scallops are small or if you want to cut back on fat or calories.
Wrap the bacon pieces around each scallop. Use a toothpick or skewer to hold the bacon in place, and then put them in the oven, this time under the broiler. The bacon may spatter and smoke, so have your hood vent ready!.
When the tops of the scallops are just starting to brown, flip them over. They will only need a few minutes on each side. When you serve it with some easy sides and a glass of wine, you have a fancy meal with little work.
How do you make Perfect Bacon Wrapped Scallops?
It’s not hard to make Bacon Wrapped Scallops, but if you don’t do it right, the results might not be great.
You might get perfectly cooked scallops and undercooked, rubbery bacon, or perfectly cooked bacon and tough, overcooked scallops.
Over the years, I’ve come up with a two-step process that makes both bacon and scallops perfectly cooked. This keeps these unpleasant things from happening.
Because you certainly dont want to waste those delicious, plump scallops on a recipe that doesnt work out.
The first step to achieving these perfectly cooked morsels is to partially cook the bacon first.
You can cook bacon in any way you like, but I like to use the oven because I already have a baking sheet and rack that are dirty.
I turn my oven on fairly hot (about 450°F) and cook for a few minutes on each side. The bacon should be cooked enough to be safe to eat, but still very soft so that you can wrap the scallops in it.
Get rid of any grease that has accumulated to cut down on smoke later.
