For decades, Red Lobster’s bacon wrapped scallops have been the star appetizer that keeps diners coming back for more. The secret lies in marinating tender sea scallops in a wine and butter mixture before wrapping them in crispy bacon. This creates layers of flavor that transform simple ingredients into restaurant-quality elegance. Now you can recreate this beloved dish at home with perfect results every time.
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Table of Contents
Why This Recipe Works
The wine marinade tenderizes the scallops while infusing them with bright, acidic flavors that complement their natural sweetness. Butter adds richness that helps the marinade penetrate the scallop meat. Wrapping in bacon provides a salty, smoky contrast while protecting the delicate scallops from overcooking. The result is a perfect balance of textures and flavors that rival any high-end restaurant.
Understanding Scallops
When cooked properly, sea scallops are prized for their sweet, delicate flavor and tender texture. The key to perfect scallops is removing excess moisture before cooking. Wet scallops will steam rather than sear, preventing that beautiful golden crust. Always pat scallops completely dry and let them come to room temperature before cooking for the best results,
Ingredients
For the Scallops:
- Sea scallops – Choose large, fresh scallops for best texture and presentation
- Bacon – Regular or thin-cut bacon works best for even cooking
- Unsalted butter – Provides richness without adding extra sodium
- Dry white wine – Adds acidity and depth to the marinade
- Fresh lemon juice – Brightens flavors and helps tenderize the scallops
- Paprika – Contributes smoky flavor and beautiful color
- Seasoned salt – Enhances all flavors while providing necessary seasoning
Step-by-Step Instructions
Preparing the Marinade and Scallops
- Preheat oven to 400°F.
- In a saucepan, melt butter and wine together over medium heat.
- Once melted, add paprika, seasoned salt, and lemon juice, stirring to combine.
- Drop the scallops into the melted wine and butter sauce.
- Allow scallops to marinate for about 30 minutes.
Wrapping and Cooking
- Cut each bacon slice in half to create shorter pieces.
- Remove scallops from marinade and wrap each one with half a piece of bacon.
- Secure bacon with a toothpick, ensuring it stays in place.
- Place bacon-wrapped sea scallops in a baking pan.
- Bake in the oven for about 8 minutes.
- Turn the scallops over and continue cooking until the bacon is crispy and the scallops are opaque throughout.
- Remove toothpicks and serve immediately.
What to serve with bacon wrapped sea scallops
This is a fancier dish, so serve something out of the ordinary. Whip up some parmesan risotto or serve it with a side of rice pilaf.
Love seafood? Try these recipes!
- Cajun Shrimp and Grits
- Red Lobster Shrimp Scampi
- Lobster Shrimp Pasta
- Joe’s Crab Shack Shrimp
- Crab Pasta Alfredo
- Baked Crab Casserole recipe
- Crab Nachos Joe’s Crab Shack
- Killer Shrimp
- Best Seafood Bisque Recipe
- Baked Scallops with Ritz Crackers
Serve these tasty scallops with:
- Parmesan Garlic Bread
- Salad with Bacon Eressing Recipe
- Pasta House Company Salad
Get top restaurant and appetizer recipes to make the best copycat dishes.
Red Lobster Bacon Wrapped Scallops – Easy Copycat
Ingredients
- 1 1/2 pounds sea scallops
- 1/3 pound bacon cut slices in half
- 1/4 pound melted butter
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/2 teaspoon seasoned salt
Instructions
- Preheat oven to 400 degrees. Melt butter and wine together; when melted, add paprika, seasoned salt, and lemon juice. Drop scallops into melted wine and butter sauce.
- Allow scallops to marinate for about 30 minutes.
- Wrap each scallop with half a piece of bacon and fasten bacon with a toothpick.
- Place wrapped scallops in a baking pan and bake in the oven for about 8 minutes, then turn over and cook until done.
Hi Stephanie,
I wonder if you can get the recipe for seafood bisque from “Jakes” in Rehoboth Beach, Delaware.
I know that it includes clams, shrimp and scallops. I have a general idea how to make it, but there is some mystery ingredient, perhaps cheese? I can taste a little sherry, so that’s not it. Their bisque is so incredibly delicious. HELP!
Thanks,
Eileen
I have done a couple of bisque recipes, here is my crab bisque.
I’m the best cook everrr!
What’s your favorite dish to make?
seafood stuffed portobella mushrooms
By an chance would you have a recipe for their shrimp bisque?
I will see what I can do.
I probably meant lobster bisque but I found it.Thanks for the reply and the effort!!Love your lists ~ Geri
Subject: Re: Comment on Red Lobster Bacon Wrapped Sea Scallops
Wow…. seeing that I had this entree a couple dozen times at Red Lobster, I admit I was really skeptical of this recipe. (Especially after the first step of combining butter with wine and other seasonings, because it was reddish). I know when I get this at RL that the scallops come to me creamy white. Also I wondered why no garlic or even onion powder on these scallops. So I made these two ways, one with this recipe and one where I simply used salt, pepper, onion and garlic powder on the scallops, drizzled with lemon juice and butter and wrapped in bacon. It was simple and took a few minutes. I was startled to see that both recipes I used gave the exact same flavor & look! I just don’t see the sense in wasting the wine and going through all these steps when really this recipe by RL is so simple.
Made this recipe over the weekend…it was good but the directions were a bit confusing…I realized AFTER I had committed to make for company….when you are marinating the scallops with the melted butter/wine mixture, are you supposed to leave on stove, warm? I was worried i was going to kill people. Can you marinate a seafood product on a lukewarm, room temperature setting without the scallops beginning to cook? Or if you put in fridge the butter congeals..In fact if you leave on stove with temp off the butter congeals anyway…so we kept turning stove on to remelt butter but it cooked scallops prior to putting into oven…I dunno. Tasted okay…but directions didn’t include enough detail.
My 2 favorite foods bacon and scallops.
They are some of my favorites too!
Do you have a simple recipe for scallops with butter, garlic, onion, salt & pepper? We don’t eat pork. I’ve tried to make scallops a couple times and I believe I’m cooking them a tad too long. I’ve also had the problem of over seasoning them. At $17 a lb I need to do better. Thanks in advance for any assistance!
I think you are on the right track, they don’t need a lot of cooking, maybe turn your head to medium and just a couple of minutes on each side you should be ok. I hope this helps.
Bacon wrapped Scallops…My take on Red Lobsters Scallops. Use 1/2 Cup Polanders All Fruit/Apricot, cut it with 1/4 cup white white, Wrap scallops in 1/2 slice thin sliced bacon. Spoon marinade over scallops and let sit for 1 hr. Place in Wire fish grilling basket, place over med. high heat on gas grill, Cook until bacon is done. 1/2 way thru flip basket and apply more marinage. They are awesome! Scallops will become white when done, Do not place to close together to allow bacon to become crisp on all sides.
When do I add the lemon juice?
I am excited to try this recipe,but I would like to ask a few questions. How can you tell the scallops are done? I tend to over cook them due to a fear of serving raw food. Also, would this be a good recipe for bacon wrapped shrimp? I love your site. I have a 4 year old and it is a blessing to be able to cook food I know I will love. Thank you.
So, this would be a fine recipe to use with shrimp. You will know scallops are done by their color, they will change from that fleshy color, to an off white color. You can also cut into one and see that it is done before serving. You know scallops are served as sushi, so as long as they are fresh, and a smidge underdone, that may be “ok”.
I will try the bacon wrapped scallops but I would like a really like is a recipe for Louisiana Pasta. I use to order it everytime I went to Red Lobster but, for some reason, they don’t have it on the menu anymore. Would you have a Kopycat recipe for it?
I am sorry, but I didn’t catch that one while it was in the restaurant. Let’s hope that it will come back!
Go to Emerill’s website and look up crawfish cream sauce, works on any pasta and is great!