Home » From Fast Food to Fine Dining: Copycat Restaurant Recipes for Every Taste! » Bacon Wrapped Sea Scallop Recipe (Red Lobster Copycat)
by Stephanie Manley, Last Updated 21 Comments
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The Red Lobster Bacon Wrapped Scallops have been on the menu at Red Lobster for a long time. Of course they have, they taste out of this world! These sea scallops are marinated in wine and butter and then wrapped in bacon before cooking.
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Bacon Wrapped Scallops
Scallops are one of my favorite types of seafood. I love the texture and they always hold my flavors in the best way possible. I perfected this recipe and now it’s one of my favorites! I don’t have to go to Red Lobster for them anymore, now I can make them right at home. And you can too.
Do you wash scallops before cooking them?
You can wash or rinse scallops before cooking. If you rinse off your scallops be sure to pat them dry with paper towels. It is important to pat the scallops dry before cooking. Wet scallops will not cook very well. They will steam long before they begin to sear.
Ingredients Scallops Wrapped in Bacon
Here are a few notes about the ingredients and how I made my bacon-wrapped scallops.
Bacon –You can use any type of bacon that you like. The thicker-cut bacon will take longer to cook, so I recommend using thin or regular-sliced bacon.
Scallops –You’ll find these at just about any grocery store, mostly in the frozen section.
Butter – Use unsalted butter. Margarine can work too, but the real butter has a fuller flavor.
Dry White Wine –Sauvignon Blanc is my favorite wine for cooking. It has a high acidity without very much sweetness. If you want a non-alcoholic substitute, use white wine vinegar.
Lemon Juice –Fresh juice straight from the lemon is always the best option, but a bit from a jar works just as well.
Paprika –Use more if you want your scallops to have a strong smokey flavor.
Seasoned Salt –If you used salted butter, use a tad less seasoned salt.
Bacon wrapped scallops on the grill
I made them in the oven. But you can also make them on the grill. If you are grilling them, you want to pre-cook the bacon first. Fry the bacon on the stove or in a 350-degree oven for about 15 minutes.
Let them cool and begin to wrap the scallops with the bacon.
Then, on a medium-high heat grill, cook them, flipping frequently. It should only take about 7 minutes for the scallops to cook completely.
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
- Joes Crab Shack Shrimp
- Crab Pasta Alfredo
- Baked Crab Casserole recipe
- Crab Nachos Joes Crab Shack
- Killer Shrimp
- Best Seafood Bisque Recipe
- Baked Scallops Ritz Crackers
Serve these tasty scallops with:
- Parmesan Garlic Bread
- Salad with Bacon Eressing Recipe
- Pasta House Company Salad
Get more top restaurant recipes and restaurant appetizer recipes to make the best copycat dishes.
Red Lobster Bacon Wrapped Scallops
You can make the Red Lobster classic bacon wrapped Scallops at home.
5 from 3 votes
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Course: Appetizer
Cuisine: American
Keyword: Bacon, Keto, Low Carb, Red Lobster Recipes, Scallops
Prep Time: 10 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 18 minutes minutes
Servings: 6
Calories: 336kcal
Author: Stephanie Manley
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.
Nutrition
Calories: 336kcal | Carbohydrates: 4g | Protein: 17g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 84mg | Sodium: 941mg | Potassium: 296mg | Fiber: 0g | Sugar: 0g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.6mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
Eileen Ross
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,
EileenReply
Stephanie
I have done a couple of bisque recipes, here is my crab bisque.
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Super co*ck
I’m the best cook everrr!Reply
Stephanie
What’s your favorite dish to make?
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Tara P
seafood stuffed portobella mushrooms
GeriGreene
By an chance would you have a recipe for their shrimp bisque?
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Stephanie Manley
I will see what I can do.
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GeriGreene
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
Kojak
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.
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debbie
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.
Reply
My 2 favorite foods bacon and scallops.
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stephaniemanley
They are some of my favorites too!
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kodakay
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!
Stephanie
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.
Patti
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.
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When do I add the lemon juice?
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Rachael
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.
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Stephanie
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”.
Reply
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?
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admin
I am sorry, but I didn’t catch that one while it was in the restaurant. Let’s hope that it will come back!
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Patti
Go to Emerill’s website and look up crawfish cream sauce, works on any pasta and is great!
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