There’s something irresistible about the sweet heat of pepper jelly paired with crispy bacon and tender scallops. This Bacon-Wrapped Scallops with Pepper Jelly Recipe is an absolute crowd-pleaser that’s simple to make but feels so special when you serve it.

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

I’ve made this dish many times, whether for a casual get-together or a fancy appetizer, and it never fails to impress. The combination of salty, sweet, and spicy flavors, along with the crispy bacon texture, makes it so addictive.

Easy to Make: Few ingredients and simple steps mean you can whip these up quickly for unexpected guests.
Flavor Explosion: The pepper jelly adds the perfect punch of sweetness and spice that complements the scallops and bacon beautifully.
Perfect Party Food: Bite-sized and elegant, they’re ideal for entertaining or as a fun snack with cocktails.
Make Ahead Friendly: You can prep these in advance, then quickly broil when ready to serve.

Ingredients & Why They Work

Each ingredient in this Bacon-Wrapped Scallops with Pepper Jelly Recipe plays a vital role in building those irresistible layers of flavor and texture. Knowing a little about them helps you select the best and get the most from the recipe.

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: Fresh or thawed scallops give you tender, juicy bites—just make sure they’re dry before cooking so bacon crisps well.
Kosher Salt: Simple seasoning to bring out the natural scallop flavors without overpowering.
Bacon: Choose a good quality bacon with a balance of fat and meat for crispiness and flavor; par-cooking it helps guarantee it cooks fully without burning.
Hot Pepper Jelly: The star of the show, this jelly adds a sweet heat that elevates the smoky bacon and tender 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

This is a recipe that’s as versatile as it is delicious. I love to start with the classic, but feel free to tweak it to match your tastes or dietary needs. It’s easy to experiment here!

Variation: I sometimes swap out hot pepper jelly for apricot or fig preserves with a pinch of chili flakes for a milder, fruity twist.
Dietary Mod: For a leaner option, turkey bacon works well though it crisps up a bit differently.
Serving Style: Try skewering the scallops after wrapping them for easier handling during parties—great conversation starter too!

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 Like a Pro

The first thing I do is remove the side muscle from each scallop—it’s that little tough flap on the side. This step makes a big difference in texture. After that, I pat them dry with paper towels to ensure the bacon crisps well later. Don’t skip drying!

Step 2: Par-Cook Your Bacon for Perfect Crispiness

This trick was a game-changer for me. Instead of trying to cook raw bacon perfectly on the scallops, I par-cook it in the microwave until the fat just begins to melt but the bacon stays flexible. It cooks evenly under the broiler and crisps up fantastic without burning.

Step 3: Wrap and Season

Cut each slice of bacon to fit snuggly around a scallop, secure with a toothpick, and arrange on your foil-lined baking sheet. A sprinkle of kosher salt on the scallops enhances their sweetness and pairs beautifully with the pepper jelly.

Step 4: Top with That Gorgeous Pepper Jelly

I love spooning about a teaspoon of the hot pepper jelly right on top of each bacon-wrapped scallop. This adds just the right amount of flavor and glossiness when it melts under the broiler.

Step 5: Broil with Care

Pop the scallops under the broiler for 3-4 minutes. I like to rotate the tray halfway through to make sure they brown evenly. You’ll know they're done when the bacon edges turn crispy and the scallops are opaque and bounce back slightly when touched.

Top Tip

Over the years, I’ve learned a handful of tricks that make this Bacon-Wrapped Scallops with Pepper Jelly Recipe foolproof and even more flavorful.

Pat Dry the Scallops: Moisture is the enemy of crispy bacon, so towel-dry scallops thoroughly before seasoning and wrapping.
Par-cook Bacon Just Right: Microwave bacon until it’s flexible but not crispy to ensure even cooking when broiled.
Rotate your Baking Tray: Broilers cook unevenly, so turning the tray midway ensures all scallops get that perfect golden finish.
Don’t Overcook Scallops: They cook quickly—once they’re opaque and slightly springy, they’re done to avoid rubbery texture.

How to Serve Bacon-Wrapped Scallops with Pepper Jelly Recipe

bacon wrapped scallops - Serving Suggestion

Garnishes

I usually sprinkle a little chopped fresh parsley or green onions over the finished scallops—it adds a pop of color and a fresh note that balances the richness wonderfully.

Side Dishes

These go great with crisp salads, like a simple arugula with lemon vinaigrette, or creamy mashed potatoes if you want a heartier meal. A chilled glass of Sauvignon Blanc pairs beautifully too.

Creative Ways to Present

For parties, I like to thread these onto skewers or serve them on a wooden board with small ramekins of extra pepper jelly for dipping. Another fun idea: serve over a bed of lightly dressed mixed greens to make it look extra elegant.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. Just be aware that the bacon loses a bit of crispness, but the flavors hold up well.

Freezing

If you want to freeze, I recommend freezing the bacon-wrapped scallops before cooking. Place them on a tray lined with parchment sheet, freeze until firm, then transfer into a freezer bag. When ready to eat, thaw overnight and broil fresh.

Reheating

I gently reheat leftovers in a hot oven (around 375°F) for 5-7 minutes to crisp the bacon up again without overcooking the scallops. Microwaving tends to make them tough.

Frequently Asked Questions:

Can I use frozen scallops for this recipe?

Absolutely! Just be sure to thaw them completely and pat them very dry before cooking. Removing excess moisture helps the bacon crisp perfectly.

How do I prevent the bacon from burning under the broiler?

Par-cook the bacon in the microwave until it’s just flexible but not crispy. This ensures it finishes cooking evenly and crisps up perfectly under the broiler without burning.

Can I make this recipe ahead of time?

Yes! You can wrap the scallops in par-cooked bacon and assemble everything in advance. Keep covered in the fridge and broil them fresh just before serving for best results.

What type of pepper jelly works best?

I recommend a good-quality hot pepper jelly with a nice balance of sweetness and heat. You want it to complement the bacon and scallops without overpowering them. Try a brand known for natural ingredients and real peppers.

Final Thoughts

This Bacon-Wrapped Scallops with Pepper Jelly Recipe holds a special place in my recipe box because it’s effortless yet feels indulgent. Sharing this with friends always sparks compliments, and it’s a dish I’m happy to make again and again. I hope you enjoy making and savoring it as much as I do—there’s really nothing better than sweet, spicy, savory bites that melt in your mouth!