Air Fryer Bacon Wrapped Scallops – Ready in 10 Minutes

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Perfect Air Fryer Bacon Wrapped Scallops Recipe

Air fryer bacon wrapped scallops are the ultimate bite-sized indulgence, combining crisp, smoky bacon with tender, juicy scallops. After testing multiple variations from top recipes, I’ve found that pre-cooking the bacon slightly before wrapping ensures perfectly crisp edges without overcooking the delicate scallops. The result is an elegant appetizer ready in just 10 minutes.

Golden-brown air fryer scallops wrapped in bacon with parsley and lemon wedges

Ingredients

  • 12 large sea scallops (fresh or thawed if frozen)
  • 6 thin-cut bacon strips (cut in half)
  • 1 tbsp olive oil (optional, for brushing)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Toothpicks (to secure bacon)
  • Lemon wedges and garlic butter (for serving)

Ingredient Notes:

  • Choose dry-packed scallops over wet-packed for better caramelization.
  • Thin-cut bacon is key—thick slices take too long to crisp.
  • Maple syrup or honey can be brushed on before air frying for a sweet glaze.

Instructions

  1. Preheat the air fryer to 400°F (200°C) for 3 minutes.
  2. Partially cook bacon strips in the microwave or a skillet for about 2–3 minutes until lightly rendered but not crispy.
  3. Pat scallops dry with paper towels, then season with garlic powder, paprika, salt, and pepper.
  4. Wrap each scallop with half a bacon strip and secure with a toothpick.
  5. Arrange scallops in a single layer in the air fryer basket.
  6. Air fry for 8–10 minutes, flipping halfway through, until bacon is crispy and scallops are opaque.
  7. Serve hot with lemon wedges and garlic butter.
Golden-brown air fryer scallops wrapped in bacon with parsley and lemon wedges

Easy Air Fryer Bacon Wrapped Scallops | Ready in 10 Minutes

Crispy bacon meets tender scallops in this quick 10-minute air fryer recipe. Perfect as an appetizer or elegant side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Course
Cuisine American, seafood
Servings 4 People
Calories 210 kcal

Equipment

  • Air fryer
  • Meat thermometer (optional, for checking scallop doneness)
  • toothpicks
  • Small bowl for seasonings

Ingredients
  

12 large sea scallops

6 thin-cut bacon strips (halved)

1 tbsp olive oil (optional)

1 tsp garlic powder

1/2 tsp smoked paprika

Salt and pepper to taste

Lemon wedges and garlic butter for serving

Instructions
 

Preheat air fryer to 400°F (200°C) for 3 minutes.

    Partially cook bacon for 2–3 minutes until lightly rendered.

      Pat scallops dry, season with spices.

        Wrap scallops with bacon and secure with toothpicks.

          Place in a single layer in air fryer basket.

            Air fry 8–10 minutes, flipping halfway.

              Serve hot with lemon wedges and garlic butter.

                Notes

                • Air fryer models vary—adjust timing slightly if needed.
                • For extra flavor, brush scallops with maple syrup or honey before cooking.
                • Always use thin bacon for the best crisping.
                • Best eaten fresh but can be stored for 2 days and reheated in the air fryer.

                Nutrition

                Calories: 210kcalCarbohydrates: 2gProtein: 20gFat: 14gSaturated Fat: 5gCholesterol: 55mgSodium: 520mgPotassium: 270mgSugar: 1gVitamin A: 4IUVitamin C: 2mgCalcium: 2mgIron: 3mg
                Keyword air fryer, bacon, easy, quick, scallops, seafood
                Tried this recipe?Let us know how it was!

                Air Fryer Settings & Tips for Bacon Wrapped Scallops

                Temperature & Timing Guide

                • Standard air fryer (5–6 quart): 400°F (200°C) for 8–10 minutes.
                • Larger basket air fryer: Add 1–2 minutes for full crispness.
                • Scallop doneness: Internal temp should reach 120°F (49°C) for tender, juicy results. Scallops should turn opaque and spring back slightly when pressed.

                Pro Tips for Best Results

                • Pre-cook the bacon just enough so it crisps up in the same time the scallops cook.
                • Pat scallops dry before seasoning to avoid steaming.
                • Don’t overcrowd—leave space for hot air circulation.
                • For extra crispiness, give the bacon a light mist of oil spray.
                • Avoid overcooking: scallops cook fast and can become rubbery if left too long.

                Serving & Storage for Air Fryer Bacon Wrapped Scallops

                Best Pairings

                • Garlic butter dipping sauce
                • Lemon aioli or spicy sriracha mayo
                • Sweet chili glaze for an Asian-inspired twist
                • Honey mustard dip for a tangy-sweet balance

                Perfect Side Dishes

                • Air fryer asparagus or green beans for a quick veggie side
                • A light Caesar salad or arugula salad with vinaigrette
                • Air fryer roasted potatoes for a complete small plate

                Storage & Reheating

                • Storage: Refrigerate leftovers in an airtight container for up to 2 days.
                • Reheating: Return to the air fryer at 350°F (175°C) for 3–4 minutes until warmed through.
                • Freezing not recommended, as scallops lose their texture after thawing.

                Conclusion

                These air fryer bacon wrapped scallops combine crispy bacon with juicy seafood for a restaurant-quality appetizer in just 10 minutes. With a few simple tricks—like pre-cooking the bacon—you’ll get perfect results every time with minimal effort.

                Author

                • Smiling woman named Sarah Mitchell in a cozy kitchen wearing an apron

                  Sarah Mitchell is a Culinary Institute of America-trained pastry chef turned food writer who specializes in easy air fryer desserts. After working in bakeries from NYC to Portland, she discovered her passion for helping home bakers create bakery-quality treats in small kitchens with simple equipment.

                  Based in Portland, Oregon, Sarah develops and tests every recipe multiple times in her tiny apartment kitchen, documenting both successes and failures to help readers troubleshoot common baking problems. Her approach combines professional pastry techniques with practical shortcuts, making desserts accessible to bakers at any skill level.

                  When she's not creating recipes at odd hours or responding to reader questions, Sarah can be found exploring Portland's dessert scene for inspiration, always accompanied by her rescue cat Mochi who serves as chief taste-test supervisor.

                  Sarah learned to bake at age 6 in her grandmother's Ohio bakery, where she developed her philosophy: great desserts don't need to be complicated – they just need to bring joy.

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