There’s something irresistibly special about the sweet heat of pepper jelly paired with the smoky crunch of bacon around tender scallops. This Bacon Wrapped Scallops with Pepper Jelly Recipe is my go-to for impressing guests or just treating myself on a cozy night—it’s got that perfect balance of flavors and textures that make every bite sing.

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 my kitchen to yours, this recipe is total crowd-pleaser material. The combination of juicy scallops wrapped in crispy bacon and topped with that tangy-spicy pepper jelly never fails to wow. Plus, it’s straightforward enough that you’ll want to make it again and again.

Effortless elegance: It looks fancy but comes together in under 30 minutes—perfect for last-minute entertaining.
Sensory delight: Crunchy bacon + tender scallops + sweet-spicy jelly = irresistible flavor contrast.
Versatile appetizer or main: Serve it at cocktail parties or alongside a crisp salad for a light dinner.
Customizable heat level: Choose your favorite pepper jelly, from mild to fiery, to suit your taste buds.

Ingredients & Why They Work

Each ingredient in this Bacon Wrapped Scallops with Pepper Jelly Recipe plays an essential role. The scallops bring delicate sweetness and silkiness, bacon adds smoky saltiness and crunch, and the pepper jelly ties it all together with zesty sweetness and a gentle kick. Here’s a little about what makes these ingredients 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 with a firm texture for the best bite; removing the side muscle is key for tenderness.
Kosher salt: Simple seasoning to bring out scallops’ natural flavors without overpowering.
Bacon: Opt for thin or regular slices that crisp nicely but stay pliable when partially cooked—microwaving helps with that.
Hot pepper jelly: The star finishing touch—adds sweetness and a little spicy pop; pick your favorite brand or homemade version.

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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 tinkering with this recipe depending on the occasion. Sometimes I switch up the pepper jelly for a fruitier mango or apricot variety when I want a milder sweet note. You can even experiment with turkey bacon if you want a leaner bite—though the smoky crunch is really part of the charm!

Spicy Upgrade: For a fiery kick, I’ve added a pinch of cayenne to the scallops before wrapping. It gives just the right zing, which my spicy food-loving friends adore.

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 Your Scallops and Bacon

Start by removing the side muscle from each scallop—that little tough flap that can ruin the tender texture. Then, pat them dry with a paper towel. Season lightly with kosher salt while you prepare the bacon. To get crispy yet good-to-wrap bacon, I microwave it on layers of paper towels for about 1½–2 minutes until it’s partially cooked but still bendy. This step really cuts down on broiling time and ensures everything cooks evenly.

Step 2: Wrap and Top

Cut each bacon slice to just fit around a scallop, wrap it snugly with a slight overlap, and secure with a toothpick. Lay all the wrapped scallops on a foil-lined baking sheet sprayed with nonstick spray so nothing sticks. Top each scallop with a generous teaspoon of pepper jelly. The jelly will melt and caramelize under the broiler, adding that glossy burst of flavor you’ll love.

Step 3: Broil to Perfection

Set your oven rack to the upper-middle position and broil the scallops for about 3 to 4 minutes. After 2 minutes, rotate the pan for even cooking. You’ll know they’re done when the bacon edges brown and crisp, and the scallops turn opaque with a gentle bounce when pressed. Keep a close eye on them—they cook fast and you want the bacon crisp but the scallops still juicy.

Top Tip

Having made this recipe countless times, I can tell you the magic happens in a few key details that keep the scallops juicy, bacon crispy, and the jelly perfectly melted without burning.

Partially Cooked Bacon: Microwaving bacon briefly before wrapping prevents undercooked bacon and uneven broiling.
Removing the Side Muscle: Don’t skip this—it can be rubbery and tough if left on the scallops.
Watch the Broiler: Broiling is quick; rotate the tray halfway to avoid burned spots and check frequently to catch the perfect crisp.
Use Toothpicks Wisely: Secure bacon with toothpicks but remove them before serving to keep things safe and polished.

How to Serve Bacon Wrapped Scallops with Pepper Jelly Recipe

bacon wrapped scallops - Serving Suggestion

Garnishes

I usually finish with a sprinkle of finely chopped fresh parsley or chives – it adds freshness and a pop of color against the rich bacon and glistening jelly. Sometimes a tiny drizzle of lemon juice brightens things up, especially if my scallops are a touch larger or sweeter.

Side Dishes

My favorite sides are light and crisp to complement the richness—think a sharp arugula salad with lemon vinaigrette or a simple asparagus sautéed in olive oil. Mashed potatoes or a creamy risotto also work beautifully if you want something heartier.

Creative Ways to Present

For parties, I like arranging these scallops on a wooden board with little bowls of extra pepper jelly and toothpicks on the side, making it easy for guests to grab. For a fancy dinner, plating each scallop next to microgreens or on a spoon with a dot of jelly makes a striking appetizer presentation.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, but honestly, these are best eaten fresh. If you have leftovers, they can be kept for up to 2 days without losing too much texture.

Freezing

I’ve tried freezing these before broiling and it works well to prep ahead. Wrap the scallops, place on a tray to freeze separately, then store in a sealed bag. When ready, broil from frozen but add a minute or two to cooking time.

Reheating

The best way to reheat is in a hot oven (around 350°F) for 5-7 minutes to revive the bacon’s crispness without overcooking the scallops. I avoid microwaving since it can make the bacon chewy and the scallops rubbery.

Frequently Asked Questions:

Can I use frozen scallops for this recipe?

Yes! Just make sure to thaw them thoroughly and pat them dry before seasoning and wrapping. Removing excess moisture ensures a better sear and crispier bacon without steaming the scallops.

What type of pepper jelly works best?

I find that hot pepper jelly with a balance of sweet and spicy flavors complements the scallops and bacon perfectly. You can use milder or fruitier versions if you prefer less heat or want to add a unique flavor twist.

How do I prevent the bacon from burning before the scallops are cooked?

Partially cooking the bacon in the microwave before wrapping is key. This helps the bacon crisp up during broiling without burning, while allowing the scallops to cook evenly.

Can I make this recipe ahead of time?

Yes, you can assemble the bacon-wrapped scallops in advance and keep them refrigerated. Just wait to add the pepper jelly until you are ready to broil so it doesn’t melt prematurely. This makes entertaining much easier!

Final Thoughts

This Bacon Wrapped Scallops with Pepper Jelly Recipe is one of those dishes that feel truly special but isn’t intimidating at all. It’s become a favorite in my kitchen for its incredible flavor combo and easy prep. I’m confident once you try it, you’ll be making it for your friends and family too — it’s just that good. So grab your scallops, bacon, and pepper jelly and get ready for a bite that’ll have everyone asking for seconds.