Name: Bacon Wrapped Scallops with Pepper Jelly Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 16 large sea scallops thawed if frozen; 1 lb. bacon (16 slices); Kosher salt to taste; 10 oz. hot pepper jelly (1 jar)

There’s just something irresistibly mouthwatering about the combo of smoky bacon, tender scallops, and sweet-spicy pepper jelly. This Bacon Wrapped Scallops with Pepper Jelly Recipe is simple yet packs a punch that’s perfect for impressing guests or spoiling yourself. Let me share how it comes together so you can nail these every time.

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

From the first time I made this, I knew it was coming to every party and special dinner for good reason. It balances smoky, sweet, and spicy in an easy-to-make appetizer that feels fancy without fuss.

Effortlessly elegant: Wrapping scallops in bacon takes only a few minutes but delivers big flavor and visual appeal.
Perfect sweet-heat combo: The pepper jelly trick adds that tangy kick that makes this dish pop every time.
Quick cooking: In about 30 minutes from prep to table, you’ve got a gourmet-quality appetizer ready to wow.
Versatile for occasions: Works great as a party starter, date-night treat, or easy special-occasion side.

Ingredients & Why They Work

The beauty of this Bacon Wrapped Scallops with Pepper Jelly Recipe lies in its simplicity. Each ingredient plays a key role, and knowing what to look for makes a big difference in your results.

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

Large sea scallops: Fresh or properly thawed frozen scallops work best and should be uniform in size for even cooking.
Kosher salt: Seasoning scallops just right enhances their natural sweetness without overpowering.
Bacon: Go for thin slices that crisp up quickly; thick bacon takes longer and may overcook scallops.
Hot pepper jelly: This adds a fantastic sweet and spicy glaze that ties everything together 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

While I adore the classic combination here, I like to sometimes tweak the pepper jelly depending on the season or guest preferences. Playing with heat levels or adding a citrus twist can really freshen it up.

Variation: I once swapped hot pepper jelly for a mango habanero version, which gave a tropical sweetness alongside the smoky bacon—a total crowd-pleaser.
Dietary tip: If you want to cut down on bacon, you can partially wrap scallops or use turkey bacon for a leaner twist — just watch your cooking time.

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 the scallops and bacon

First, I make sure the scallops are dry by patting them with paper towels—this helps them brown beautifully. I remove any side muscle for tenderness. Then comes a crucial step: parcooking the bacon in the microwave until it’s just starting to melt the fat but still bendable. This prevents leathery bacon while the scallops cook.

Step 2: Wrap and season

Next, I cut the bacon strips to fit snugly around each scallop and secure with toothpicks. I sprinkle kosher salt lightly over them before placing them on a foil-lined baking sheet that's been sprayed with nonstick spray. This setup ensures easy cleanup and crisping.

Step 3: Add pepper jelly and broil

I top each bacon-wrapped scallop with a teaspoon of hot pepper jelly right before popping them under the broiler. After about 2 minutes, I rotate the pan for even cooking. When the bacon edges crisp up and scallops feel slightly firm but springy, they’re ready.

Step 4: Serve immediately

These are best enjoyed fresh from the oven while the bacon is crispy and the pepper jelly is still glossy and warm. Arrange them on a nice platter to wow your guests!

Top Tip

From my experience, timing and bacon prep make or break this dish. I learned the hard way that wrapping raw bacon around scallops leads to uneven cooking, so parcooking is essential.

Microwaving bacon first: This step reduces fat and helps the bacon crisp perfectly without overcooking the scallops.
Uniform scallops: Picking scallops close in size ensures they all cook evenly so nobody ends up chewy or underdone.
Don’t over-broil: Watch the bacon closely — it can go from crispy to burnt in seconds under the broiler.
Use toothpicks wisely: Secure bacon firmly but remove them as soon as you serve for the best eating experience.

How to Serve Bacon Wrapped Scallops with Pepper Jelly Recipe

bacon wrapped scallops - Serving Suggestion

Garnishes

I love adding a sprinkle of chopped fresh parsley or a few sprigs of microgreens on top to brighten up the plate and add a pop of color without overpowering the flavors.

Side Dishes

Pair these with a crisp green salad or some roasted asparagus. For heartier fare, garlic mashed potatoes or a light quinoa salad work beautifully to balance the richness.

Creative Ways to Present

For a party, I sometimes stack the scallops on skewers with colorful cherry tomatoes in between, drizzled with a bit more pepper jelly glaze. It makes for a stunning appetizer display that’s easy to grab and enjoy.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing them in an airtight container in the fridge within two hours of cooking. They stay best for up to 2 days.

Freezing

I’ve frozen wrapped scallops before uncooked, but I find the texture is always better fresh. If you want to freeze, wrap each one tightly and freeze on a baking sheet before transferring to a freezer bag.

Reheating

To reheat, I let them come to room temperature then pop them under the broiler for just a minute or two to crisp the bacon up again without overcooking the scallops.

Frequently Asked Questions:

Can I use frozen scallops for this recipe?

Absolutely! Just make sure they are fully thawed and patted dry before use to avoid excess moisture that can affect browning and texture.

What type of bacon is best for wrapping scallops?

Thin-sliced bacon works best here because it crisps up faster without overcooking the scallops inside. Thick-cut bacon can take longer and risks uneven cooking.

Can I make these in advance?

You can prepare and wrap the scallops ahead of time and keep them refrigerated for a few hours before broiling. However, broiling fresh before serving gives the best texture and flavor.

What can I substitute for hot pepper jelly?

If you don’t have hot pepper jelly, you can use a combo of sweet apricot preserves and a dash of hot sauce or chili flakes. This will mimic the sweet-spicy contrast nicely.

Final Thoughts

This Bacon Wrapped Scallops with Pepper Jelly Recipe is one of those dishes that always feels like a celebration in every bite. It’s approachable enough to make on a weeknight but elegant enough to serve at your next gathering. I hope you enjoy making it as much as I do—and feel proud bringing a little sizzle and sweetness to your table.