This method focuses on efficiency and perfect timing. No extra oils, no over-complicated prep—just the right gear and the right heat.

Prep Details

• Prep time: 10 minutes
• Cook time: 15–18 minutes
• Oven Temp: 425°F (218°C)

Ingredients

• Scallops: 1 - 2 lb Medium Scallops (20/30 count) from Intershell
• Bacon: 1 package Thin-Cut Bacon (Maple scented/cured is highly recommended for that hint of sweetness).
• Hardware: Toothpicks and a rimmed baking sheet.
  
• Seasoning: Pinch of Salt and Pepper, or Old Bay (optional).

Step-By-Step Instructions

1. Preheat and Prep: Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup. Since we aren't adding extra oil, the rimmed sheet is vital to catch the rendering bacon fat.
   1. Why this works: The high heat of 425°F renders the thin bacon fat quickly enough to crisp up at the exact moment the 20/30 scallop reaches a buttery, tender internal temperature.
2. Dry the Scallops: Pat the scallops dry with a paper towel. Remove the small side muscle.
3. Prepare the Bacon: Cut your thin-cut bacon strips in half. A full strip is usually too much "wrap" for a 20/30 count scallop and will prevent the center from getting crispy.
4. The Wrap: Wrap one half-strip of bacon snugly around the center of the scallop. Secure it by piercing a toothpick straight through the bacon and the thickest part of the scallop.
5. Season (Optional): If using Old Bay or simple Salt and Pepper, dust the tops lightly now. Remember, the bacon provides a lot of salt naturally, so go easy!
6. The Bake: Place the scallops on the baking sheet, leaving space between them. Bake for 15 to 18 minutes.
   1. Note: At the 15-minute mark, check the bacon. If you want it extra crispy, you can flip the oven to "Broil" for the final 60 seconds, but watch them like a hawk!

7.  Serve: Remove from the oven and let them rest for 2 minutes. This allows the bacon to firm up and the juices in the scallop to set.

Bonus: Dipping Sauce Recommendations

1. The "Spicy Kick" Aioli

This is the most popular pairing for bacon-wrapped seafood. The heat from the chili balances the salt and the maple sweetness perfectly.

• Ingredients: 1/2 cup Mayonnaise, 1 tbsp Sriracha (or hot chili paste), a squeeze of fresh Lime juice, and a pinch of Garlic powder.
• Why it works: The acidity of the lime "wakes up" the scallop, while the creamy heat complements the smoky bacon.

2. Maple-Dijon "Pub" Sauce

If you followed the tip to use maple bacon, this sauce doubles down on those flavors.

• Ingredients: 1/4 cup Dijon mustard, 2 tbsp Real Maple Syrup, and a splash of Apple Cider Vinegar.
• Why it works: It creates a "honey mustard" vibe but with a deeper, woodsy sweetness that feels more sophisticated for seafood.

3. Old Bay Remoulade

If you seasoned your scallops with Old Bay, this is the natural partner. It brings a classic Northeast "seafood shack" feel to the dish.

• Ingredients: 1/2 cup Mayonnaise, 1 tsp Old Bay seasoning, 1 tsp Lemon juice, and 1 tsp finely minced Capers or Pickles.
• Why it works: It’s savory and herbaceous, providing a cool contrast to the hot, salty bacon.

4. Lemon-Garlic "Liquid Gold"

For those who want to keep it strictly about the seafood and avoid mayo-based sauces.

• Ingredients: 4 tbsp Melted Butter, 1 clove minced Garlic, 1/2 tsp Lemon zest, and a pinch of fresh Parsley.
• Why it works: It’s simple and elegant. It adds moisture back to the scallop without adding competing flavors.