There’s something about the sweet-spicy kick of pepper jelly paired with smoky, crispy bacon and tender scallops that just sings. This Bacon Wrapped Scallops with Pepper Jelly Recipe is one of those appetizers that always impresses and disappears fast at any gathering.

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

I get excited about this Bacon Wrapped Scallops with Pepper Jelly Recipe because it’s a perfect harmony of flavors and textures that’s surprisingly easy to pull off. I’ve served it plenty of times, and every single plate gets cleaned off.

Flavor Explosion: The combination of smoky bacon, sweet and spicy pepper jelly, and tender scallops is irresistibly balanced.
Simple But Impressive: Despite looking gourmet, it’s straightforward enough to make without stress.
Quick to Prepare: In about 30 minutes, you have a stunning appetizer ready to wow your guests.
Showstopper Presentation: These little bites immediately catch the eye and bring joy to the table.

Ingredients & Why They Work

Each ingredient in this Bacon Wrapped Scallops with Pepper Jelly Recipe plays a key role. From choosing fresh scallops to picking the right bacon and pepper jelly, here’s why these work so well together.

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: Look for large, fresh scallops if possible—uniform size helps them cook evenly and taste their best.
Kosher Salt: Essential for seasoning the scallops to enhance their natural sweetness.
Bacon: I prefer a thinner cut that crisps quickly but still holds the scallops snugly.
Hot Pepper Jelly: This adds a lip-smacking sweet-heat glaze that contrasts perfectly with the smoky bacon.

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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

One of the best parts about this Bacon Wrapped Scallops with Pepper Jelly Recipe is how easy it is to tweak. Over time, I’ve loved adding little twists to make it my own—and you can do the same.

Variation: Sometimes I swap the hot pepper jelly for a sweet mango chutney for a milder, fruitier touch—still fantastic!

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 and Season Your Scallops

First things first—remove that little “side muscle” from each scallop. It’s tough, and you don’t want it ruining the perfect bite. Use a small paring knife or your fingers to peel it away gently. Then, pat the scallops dry with a paper towel (this helps them brown nicely) and sprinkle kosher salt evenly over them. I find that seasoning early helps the scallops absorb the salt better.

Step 2: Partially Cook the Bacon

To get perfectly crisp bacon wrapped around scallops without undercooked spots, you’ve got to parcook it. I lay out 8 slices on a plate lined with paper towels, cover them with a couple more layers, and microwave for about 1½ to 2 minutes—just until the fat starts melting but the bacon is still flexible. Then I repeat with the remaining slices. It’s a game changer for even bacon cooking.

Step 3: Wrap and Skewer

Cut each partially cooked bacon slice to wrap one scallop snugly, leaving a little overlap to secure with a toothpick. Wrapping them tightly but gently keeps everything together during broiling. Arrange the wrapped scallops on a foil-lined, sprayed baking sheet. This setup makes for easy cleanup and prevents sticking.

Step 4: Add That Zingy Pepper Jelly

Now to the star touch—top each wrapped scallop with about 1 teaspoon of hot pepper jelly. Don’t worry if it looks a bit much because it melts down during broiling, coating each bite with that sweet and spicy magic I adore.

Step 5: Broil to Perfection

Pop the tray onto the upper-middle oven rack and broil for about 3 to 4 minutes. Halfway through, I always spin the tray to ensure even cooking. Keep a close eye—the bacon should crisp up with browned edges, the scallops turn opaque, and they’ll spring back lightly when touched. These signs mean your scallops are perfectly cooked and ready to delight.

Top Tip

Through making this recipe many times, I discovered a few handy tricks that make all the difference. They’ll help you nail the balance between crispy bacon and tender scallops without any awkward bites.

Parcooking Bacon: Don’t skip this step—it’s key to tender scallops wrapped in fully crisp, not chewy bacon.
Size Matters: Choose scallops that are similar in size for even cooking times and consistent bites.
Watch the Broil: Stay close and spin the pan once halfway through to avoid overcooking or burning the bacon.
Use Toothpicks Securely: Make sure each bacon wrap is snug and the toothpick firmly holds it to prevent unraveling while cooking.

How to Serve Bacon Wrapped Scallops with Pepper Jelly Recipe

bacon wrapped scallops - Serving Suggestion

Garnishes

I love adding a few fresh microgreens or a sprinkle of finely chopped chives on top before serving — it adds a fresh contrast visually and flavor-wise. A little lemon wedge on the side is also awesome if you want a bright citrus lift.

Side Dishes

This recipe pairs beautifully with simple sides like a crisp mixed green salad or a creamy risotto. For parties, I usually serve it alongside crostini or a cheese platter to round out the spread.

Creative Ways to Present

For special occasions, I like skewering two or three wrapped scallops on decorative picks for easy finger food. Present them on a slate platter with little dollops of extra pepper jelly for dipping—it always gets compliments!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which can be tricky!), store them in an airtight container in the fridge. I suggest eating within 1–2 days to enjoy the best texture and flavor.

Freezing

I haven’t personally frozen the cooked bacon wrapped scallops because the texture can suffer, especially the bacon. If you want to freeze, try freezing uncooked wrapped scallops on a tray first, then transferring to a freezer bag, and cooking from frozen. Just know the bacon might be less crispy.

Reheating

To reheat, I recommend using the oven or toaster oven at 350°F for about 5–7 minutes to help crisp the bacon again without drying out the scallops. Avoid microwaving, as it tends to make bacon soggy and scallops rubbery.

Frequently Asked Questions:

Can I use frozen scallops for this recipe?

You can use frozen scallops as long as they’re fully thawed and patted dry before wrapping. I like to thaw them overnight in the fridge to keep their texture pleasant and prevent excess moisture during cooking.

What’s the best type of bacon to use?

Thin to medium sliced bacon works best because it crisps evenly and wraps easily without overpowering the scallop. Thick-cut bacon can be too bulky and take longer to cook through.

Can I make this recipe ahead of time?

You can partially prep by wrapping the scallops and topping with pepper jelly, then refrigerate for up to 2 hours before broiling. However, to enjoy the crisp bacon and tender scallops at their best, it’s ideal to finish cooking just before serving.

What can I serve as a dipping sauce with these?

Extra hot pepper jelly on the side makes a great dipping sauce, or you can mix some cream cheese with leftover pepper jelly for a creamy, spicy dip that pairs wonderfully with the bacon wrapped scallops.

Final Thoughts

This Bacon Wrapped Scallops with Pepper Jelly Recipe has been a go-to in my kitchen whenever I want to impress without stressing out. The sweet heat, crisp bacon, and tender scallops come together in a way that feels fancy but is surprisingly easy. Try it out, and I’m pretty sure it’ll become one of your favorites too!