There’s something truly irresistible about the combo of smoky bacon, tender scallops, and that sweet-spicy kick from pepper jelly. This Bacon Wrapped Scallops with Pepper Jelly Recipe is one of those crowd-pleasers that’s surprisingly easy to pull off but looks like you spent hours in the kitchen.

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

This recipe has quickly become one of my absolute favorites for entertaining or an indulgent weeknight treat. The balance of flavors is magical, and you just can’t beat the crispy bacon wrapped around tender scallops, enhanced by that luscious pepper jelly glaze.

Simplicity: You only need a handful of ingredients to create a sophisticated appetizer or main dish.
Flavor Explosion: The sweet heat of pepper jelly pairs perfectly with smoky bacon and delicate scallops.
Quick Cooking: Broiling gives you speedy results with crispy bacon and scallops cooked just right.
Versatility: Perfect for parties, date nights, or as a standout appetizer any time.

Ingredients & Why They Work

Each ingredient here plays a key role — from the sea-sweetness of the scallops to the smoky bacon wrapping them up, all finished with that signature pepper jelly zing to tie it together. Keep an eye out for fresh, large sea scallops and a good quality pepper jelly for best results.

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: Large ones work best as they wrap nicely with bacon and stay tender when cooked.
Kosher salt: Enhances the natural sweetness of the scallops without overpowering.
Bacon: Choose a thin-cut bacon that crisps easily but remains flexible enough to wrap around the scallops.
Hot pepper jelly: The star glaze that adds a sweet and spicy punch, balancing the bacon and scallops beautifully.

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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 to experiment a bit with this recipe depending on the occasion. The beauty is in its simplicity, but you can definitely add your own twist if you want to personalize it.

Variation: Sometimes I swap hot pepper jelly for a milder apricot preserve with a pinch of cayenne, which is great if you prefer less heat but still want that sweet glaze.

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 the Scallops and Bacon

Start by giving your scallops a gentle rinse and pat them totally dry—this helps them sear nicely and meld better with the bacon. Trim off the side muscle if you find it, since it can be a bit chewy. Then season lightly with kosher salt. For the bacon, here's the trick I learned: microwaving it briefly on paper towels softens it just right so it's easy to wrap but still crisps up in the oven. Trust me, this step saves you from crunchy bacon that's hard to bite through.

Step 2: Wrap and Secure

Cut each slice of partially cooked bacon to fit snugly around one scallop, leaving a slight overlap to secure with a toothpick. This sizing helps ensure the bacon cooks evenly and crisps during broiling. I like to line them up on a foil-lined baking sheet sprayed with nonstick spray to prevent any sticking and easy cleanup.

Step 3: Add the Pepper Jelly and Broil

Top each bacon-wrapped scallop with about a teaspoon of pepper jelly—this is where the magic happens! Broil them on the upper-middle rack for 3-4 minutes, turning the tray halfway through for even cooking. You'll know they're done when the bacon edges are golden brown and the scallops look opaque and springy to the touch. It's a quick cook, so don’t walk away!

Top Tip

In my experience, these little tips make all the difference in getting perfect bacon-wrapped scallops every time. Here’s what I’ve learned from trial and error.

Par-cook the bacon: Microwaving bacon just enough to get pliable but not crispy helps it wrap easily and ensure even cooking.
Pat scallops dry: Moisture is the enemy of browning, so make sure scallops are super dry to get that lovely caramelization.
Use toothpicks carefully: Secure bacon snugly but avoid overcrowding the scallops on the tray for even heat circulation.
Watch the broiler closely: Broilers can vary—stay nearby and keep an eye to prevent burning.

How to Serve Bacon Wrapped Scallops with Pepper Jelly Recipe

bacon wrapped scallops - Serving Suggestion

Garnishes

I often finish with some fresh chopped parsley or thinly sliced scallions. The green pop of color adds freshness and brightness—plus, it makes the dish look extra inviting on a fancy platter.

Side Dishes

These scallops pair beautifully with a crisp green salad, garlic mashed potatoes, or even a light quinoa salad for a balanced, elegant meal. When I’m feeling indulgent, I serve them alongside creamy risotto to soak up the pepper jelly juices.

Creative Ways to Present

For parties, I like presenting the scallops on a bed of baby arugula, drizzled with a little extra pepper jelly. Placing toothpicks already in them makes for a fuss-free appetizer. Another fun idea is serving them in mini phyllo cups or alongside cocktail skewers for even easier bite-sized treats.

Make Ahead and Storage

Storing Leftovers

I usually store leftover scallops in an airtight container in the fridge and enjoy within 2 days. The bacon sometimes softens a bit, but reheating crisps it back up nicely.

Freezing

While I prefer fresh, you can freeze these scallops after wrapping but before broiling. Just flash freeze them on a tray, then transfer to a freezer bag. When ready, thaw overnight in the fridge, add the pepper jelly, and broil as usual.

Reheating

To reheat without sacrificing texture, I pop them under the broiler or in a hot oven for a few minutes. This crisps the bacon back up and warms the scallops gently — avoid the microwave if you can.

Frequently Asked Questions:

Can I use frozen scallops for this recipe?

Yes, frozen scallops work well as long as you thaw them completely and pat them dry before cooking. Dry scallops sear better and wrap more evenly with bacon.

How long does it take to broil the bacon wrapped scallops?

It usually takes about 3-4 minutes under the broiler, with turning the tray halfway through for even cooking. Keep an eye on the scallops to avoid burning.

What kind of pepper jelly should I use?

A good-quality hot pepper jelly works best, but you can choose milder versions if you want less heat. The key is to pick one with a nice balance of sweetness and spice.

Can I prepare these in advance?

You can wrap the scallops with partially cooked bacon up to a day ahead and keep them refrigerated. Add the pepper jelly right before broiling for best results.

Final Thoughts

This Bacon Wrapped Scallops with Pepper Jelly Recipe feels like a fancy dish but honestly, it’s a recipe I keep coming back to because it’s simple, stunning, and absolutely delicious. Whether you’re cooking for a crowd or just treating yourself, it’s a guaranteed winner that will make you feel like a kitchen rockstar. Give it a try—I promise you’ll love it as much as I do!