Bacon Wrapped Scallops

Prep Time

10 minutes

Cooking Skill


Cook Time

8 minutes





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12 large sea scallops (preferably wild and dry- not wet)

6 slices of thinly sliced bacon

11/2 tablespoon of extra virgin olive oil

½ tsp. Kosher salt

½ tsp. Freshly ground pepper

½ tsp sprinkled sweet paprika

1 tbsp fresh Italian parsley roughly chopped


Optional Garnish – red pepper flakes and squeeze of lemon juice .


  1. Place bacon in the microwave until fat begins to render but bacon is still pliable (depending on thickness anywhere from 2-4 minutes )
  2. Pats scallops dry with paper towels, then place in a bowl and add your finest extra virgin olive oil, salt, pepper, and paprika and toss with hands gently until incorporated.
  3. Starting with narrow end of bacon wrap firmly around scallop until it overlaps slightly then cut excess bacon. Thread with a toothpick. Repeat with remaining scallops.
  4. Place in air fryer basket spaced evenly apart and do not overcrowd. Set air fryer to 350 for 8 minutes then raise temperature to 400 for final 2 minutes or cook until bacon is crisp, and scallop is firm and opaque in center.
  5. Remove toothpicks and garnish with fresh parsley, and red pepper flakes


TIP 1: for buying scallops: dry scallops look ivory or pinkish in color whereas wet scallops look bright white and have additives.

TIP 2: The difference between this dish being mediocre or spectacular is the quality of ingredients, scallops are expensive but better to buy fewer and buy the best, then a lot of average wet scallops filled with additives. In addition, thinly sliced bacon is a must for delicate scallops. Finally use freshly ground pepper and kosher or flaky sea salt, these touches make this dish go to WOW!

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