Red Lobster Bacon Wrapped Sea Scallops Copycat Recipe
This red lobster bacon wrapped sea scallops recipe gives you those sticky, smoky, golden-edged scallops from the restaurant menu without leaving the house. It’s a fast weeknight dinner that looks far more impressive than the effort it takes.
The whole thing comes together in about 30 minutes. If you can find good dry-packed scallops, you’re already most of the way there.
Why I Love This Recipe
The bacon crisps up just enough to add a little crunch, while the scallop inside stays tender and barely cooked through. That contrast is the whole point of the dish.
The glaze is sweet and savory with a mild heat from cayenne, and it caramelizes quickly under the broiler. It does the heavy lifting on flavor.
This is the version I keep coming back to when I want something that feels restaurant-worthy on a Tuesday.
Recipe Ingredients
- 1.5 lbs large dry-packed sea scallops (about 16) – Dry-packed means no added water or phosphates; they sear and broil without steaming
- 8 slices thin-cut bacon – Thin-cut is key; thick bacon won’t cook through before the scallop overcooks
- 3 tbsp unsalted butter, melted – Forms the base of the glaze
- 2 tbsp honey – Adds sweetness and helps the glaze caramelize under the broiler
- 1 tbsp soy sauce – Brings salt and a little depth to the glaze
- 1 tsp smoked paprika – Gives color and a subtle smokiness beyond the bacon
- 0.25 tsp cayenne pepper – A small amount; add more if you want a real kick
- 0.5 tsp garlic powder – Rounds out the glaze without overwhelming the scallop
- 0.5 tsp black pepper – Used in the glaze and as a light seasoning on the scallops
- 16 wooden toothpicks – Soaked in water for 20 minutes before use to prevent burning
- 1 tbsp neutral oil (vegetable or canola) – For oiling the rack so nothing sticks
- 2 tbsp fresh parsley, finely chopped – Garnish; flat-leaf has a cleaner flavor than curly
- 1 lemon, cut into wedges – A squeeze at the table brightens the whole plate
Variations / Substitutions
- Turkey bacon – Works if you don’t eat pork, though the edges won’t get quite as crisp.
- Maple syrup instead of honey – Gives the glaze a slightly earthier sweetness and browns a touch faster, so watch it closely.
- Hot sauce instead of cayenne – Swap 0.25 tsp cayenne for 1 tsp of your preferred hot sauce; it also adds a faint tang.
- Tamari instead of soy sauce – A direct one-for-one swap that makes the recipe gluten-free.
- Shrimp instead of scallops – Use jumbo shrimp (16-20 count); reduce the broil time to about 4 minutes per side since shrimp cook faster.
- Dairy-free – Replace the 3 tbsp butter with 3 tbsp melted coconut oil; the glaze will be slightly thinner but still coats well.
If you enjoy scallops in a glaze, you might also want to try a Honey Garlic Seared Scallops recipe for a stovetop-only version.
How To Make Bacon Wrapped Sea Scallops
Step 1: Pat and Wrap the Scallops
Position an oven rack about 6 inches from the broiler element and set the broiler to high. While it heats, pat the 1.5 lbs sea scallops completely dry with paper towels, pressing gently on all sides. Season them lightly with 0.5 tsp black pepper.
Cut each of the 8 bacon slices in half crosswise to get 16 shorter strips. Wrap 1 strip around the equator of each scallop, overlapping the ends slightly, and push a soaked toothpick straight through both bacon ends and the scallop to hold it. Arrange them on a lightly oiled wire rack set over a foil-lined baking sheet.
Dry scallops are non-negotiable here. Any surface moisture turns to steam under the broiler and softens the bacon instead of crisping it. If the paper towels come away wet after the first pass, press again with a fresh sheet.
Step 2: Whisk the Glaze
In a small bowl, whisk together the 3 tbsp melted butter, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp smoked paprika, 0.25 tsp cayenne pepper, and 0.5 tsp garlic powder until the mixture is smooth and the honey is fully incorporated, about 30 seconds of whisking.
The glaze should look glossy and pourable, about the consistency of a thin vinaigrette. If the butter has cooled and the honey is clumping, set the bowl over warm water for 30 seconds and whisk again.
Step 3: Broil the First Side
Using a pastry brush, coat the top and sides of each wrapped scallop generously with about half the glaze. Slide the baking sheet under the broiler and cook for 5 to 6 minutes, until the bacon on top starts to brown at the edges and shrink slightly.
Keep the oven door cracked if your broiler runs hot. Every broiler behaves a little differently, and the glaze can go from caramelized to burnt in under a minute once the honey heats up.
Step 4: Flip and Glaze the Second Side
Carefully flip each scallop with tongs, brush the exposed side with the remaining glaze, and return them to the broiler for another 4 to 5 minutes. You’re looking for bacon that is deep golden brown and slightly crisp, and a scallop that is opaque all the way through with a lightly sticky, lacquered surface.
An instant-read thermometer inserted into the thickest scallop should read 130°F (54°C) at minimum; 130 to 135°F (54 to 57°C) keeps them just set without turning rubbery. If the bacon is browning faster than the scallop is cooking through, lower the rack one position and give them another minute.
Step 5: Plate and Garnish
Remove the toothpicks from each scallop, then transfer them to a warm serving plate, arranging them so the caramelized side faces up. Scatter the 2 tbsp fresh parsley over the top and tuck the lemon wedges around the edge.
Squeeze one wedge over the scallops just before the plate goes to the table. The brightness cuts through the sticky glaze and makes everything on the plate come alive.
Recipe Tips
- Buy dry-packed, not wet-packed scallops. The label or the fishmonger should tell you. Wet-packed scallops sit in a sodium solution and release so much liquid under heat that the bacon goes limp. Dry-packed scallops are worth the slight extra cost.
- Soak those toothpicks. Twenty minutes in cold water is enough to keep the ends from charring black under the broiler. You can set them to soak when you start prepping and they’ll be ready in time.
- Uniform size matters. Try to pick scallops that are close to the same size so they all finish at the same time. If one is noticeably larger, give it a head start of 1 extra minute before adding it to the rack with the others.
- Don’t crowd the rack. Leave at least half an inch between each scallop so hot air circulates around the bacon. Crowding steams rather than browns.
- Leftover glaze works on salmon. If you have glaze left in the bowl after brushing, brush it over a salmon fillet and broil the same way, about 8 to 10 minutes total depending on thickness.
Broil times by scallop size:
| Scallop Size | First Side | Second Side |
|---|---|---|
| Small (U/20, about 0.75 oz each) | 4 min | 3 to 4 min |
| Medium (U/15, about 1 oz each) | 5 to 6 min | 4 min |
| Large (U/10, about 1.5 oz each) | 6 to 7 min | 5 min |
How To Store
- Refrigerate – Place cooled leftovers in an airtight container and refrigerate for up to 2 days. Remove the toothpicks before storing.
- Reheating – Reheat on a wire rack in a 375°F (190°C) oven for 6 to 8 minutes rather than microwaving. The microwave turns scallops rubbery. They won’t recrisp completely, but the oven gets them close.
What To Serve With Bacon Wrapped Sea Scallops
A simple garlic butter pasta works well here because the noodles soak up any extra glaze that runs off the scallops and ties the plate together. Steamed or roasted asparagus adds a slightly bitter, grassy note that cuts through the sweetness of the honey glaze. If you want something starchy, a crusty baguette handles the job better than rice because the crust gives you textural contrast against the soft scallop.
Frequently Asked Questions
Can I make these in an air fryer instead of the broiler?
Yes. Cook at 400°F (200°C) for 8 to 10 minutes, flipping once at the halfway mark. Brush the glaze on before cooking and again after flipping, the same way you would under the broiler.
Can I wrap and glaze the scallops a few hours ahead?
You can wrap the scallops in bacon and refrigerate them on the rack up to 4 hours ahead, but wait to apply the glaze until right before they go under the broiler. Glazing too early draws moisture out of the scallop and softens the bacon.
My bacon is done but the scallop still looks translucent in the center. What do I do?
Lower the rack one position and give them 2 more minutes. Moving the rack farther from the heat element slows the bacon browning while the scallop finishes cooking through to 130°F (54°C).
How do I know if my scallops are dry-packed or wet-packed?
Dry-packed scallops look slightly ivory or beige and feel tacky to the touch. Wet-packed scallops are often bright white and feel slippery. When you pat them dry, wet-packed ones leave a noticeable milky liquid on the towel.
Bacon Wrapped Sea Scallops Recipe
Ingredients
Method
- Pat the scallops dry, season with 0.5 tsp black pepper, cut the 8 bacon slices in half, wrap 1 half-strip around each scallop, and secure with a soaked toothpick. Arrange on an oiled wire rack over a foil-lined baking sheet.
- Whisk together the 3 tbsp melted butter, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp smoked paprika, 0.25 tsp cayenne, and 0.5 tsp garlic powder until smooth.
- Brush the tops and sides of the scallops with half the glaze and broil on high, rack 6 inches from the element, for 5 to 6 minutes until the bacon starts to brown.
- Flip each scallop with tongs, brush with the remaining glaze, and broil for another 4 to 5 minutes until the bacon is deep golden and an instant-read thermometer reads 130 to 135°F (54 to 57°C).
- Remove the toothpicks, transfer to a warm plate, scatter 2 tbsp fresh parsley over the top, tuck lemon wedges around the edge, and squeeze one wedge over the scallops just before serving.
