Air Fryer Bacon Wrapped Scallops
Plump, juicy sea scallops wrapped in crispy bacon with a sweet-savory maple-soy glaze, all cooked to perfection in the air fryer in under 20 minutes.
Equipment
- Air fryer (basket-style or oven-style) - At least 4-quart capacity
- Instant-read meat thermometer
- Small mixing bowl
- Pastry brush or silicone basting brush
- Paper towels
- Toothpicks
- Tongs or a fork - For flipping
- Serving platter
Ingredients
- 1 lb large dry-packed sea scallops - 450g, about 12-16 scallops, side muscle removed
- 8 strips thin-cut or center-cut bacon - cut in half
- 2 tablespoons pure maple syrup - 30ml
- 1 tablespoon soy sauce - 15ml, or tamari for gluten-free
- ½ teaspoon garlic powder - 1.5g
- ½ teaspoon Old Bay seasoning - 1.5g
- ¼ teaspoon black pepper - 0.5g
- Olive oil spray or cooking spray
- Toothpicks - for securing
For Serving (Optional)
- Fresh parsley - finely chopped, for garnish
- Lemon wedges - for serving
Instructions
- Remove the small side muscle from the scallops, then pat them thoroughly dry with paper towels. Season lightly with black pepper and set aside.
- Cut each bacon strip in half, arrange in a single layer in the air fryer basket, and air fry at 400°F (204°C) for 3 minutes until partially cooked but still pliable. Remove and set aside on paper towels.
- In a small bowl, whisk together the maple syrup, soy sauce, garlic powder, and Old Bay seasoning until glossy and smooth.
- Wrap each partially cooked bacon half-strip snugly around the equator of each scallop, securing the ends with a toothpick inserted through both layers of bacon and through the center of the scallop.
- Preheat air fryer to 400°F (204°C). Lightly spray the basket, arrange wrapped scallops in a single layer without touching, and brush generously with the maple-soy glaze.
- Air fry at 400°F for 4 minutes, then flip each scallop, brush with remaining glaze, and continue cooking for another 4 minutes until bacon is crispy and scallops are opaque.
- Remove scallops from the air fryer when they reach an internal temperature of 120°F (49°C) — they will carry over to 125-130°F (52-54°C) while resting. Let rest for 2-3 minutes.
- Transfer to a serving platter, remove toothpicks, garnish with fresh parsley, and serve immediately with lemon wedges if desired.
Notes
- Scallops: Always use dry-packed sea scallops, never wet-packed. Wet scallops contain added water that prevents proper searing and browning.
- Pat Dry: Pat scallops thoroughly dry with paper towels before seasoning — this is the single most important step for achieving a crispy texture and good browning.
- Pre-Cook Bacon: Pre-cooking the bacon is non-negotiable. Skip this step and the scallops will be overcooked by the time the bacon gets crispy.
- Bacon Type: Use thin-cut or center-cut bacon, not thick-cut. Thick bacon takes too long to cook through and will result in rubbery scallops.
- Don't Crowd: Never overcrowd the air fryer basket. Cook in batches if needed — one layer only with space between each scallop for proper air circulation.
- Use a Thermometer: A meat thermometer is the most reliable way to check doneness. Scallops go from perfect to rubbery in just 1-2 extra minutes.
- Thawing: If using frozen scallops, thaw them overnight in the refrigerator in a sealed bag. Never thaw at room temperature, and pat very dry before use.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes — avoid microwaving.
- Make Ahead: You can wrap the raw scallops in pre-cooked bacon and refrigerate (unbaked) for up to 24 hours before cooking. Glaze can also be made ahead and refrigerated.
- Variations: Try honey butter, Cajun spice, BBQ sauce, lemon garlic butter, or balsamic glaze variations for different flavor profiles.