Air Fryer Bacon Wrapped Scallops

There’s something almost show-stopping about bacon-wrapped scallops—the glossy bacon, the tender seafood, the first burst of salty-sweet smoke. The dish usually conjures visions of white-tablecloth restaurants and hefty dinner bills, but your air fryer can deliver the same flavor in less time than it takes to set the table.

Grab a pound of bay scallops, a pack of thin bacon, and a squeeze bottle of Sriracha, and you’re only minutes away from a platter that feels worthy of a special occasion yet fits comfortably into a weeknight schedule. With a quick spin in hot circulating air and a cool, creamy dipping sauce on the side, these one-bite wonders prove that “fancy” and “simple” can in fact share a plate...Let's Get Cooking!

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Why Bacon-Wrapped Scallops Work So Well in an Air Fryer

The Science of Texture

• Convection heating circulates hot air around each scallop, rendering bacon fat quickly while shielding the delicate seafood from overcooking.

• The perforated basket lets grease drip away, yielding bacon that’s crisp, not greasy.

Flavor Payoff

The salty, smoky bacon seasons the scallop automatically; no complicated brine is required. All you’ll need is a brush of oil and a pinch of pepper.

Convenience Factor

• No need to turn on a big oven in summer.

• Minimal splatter compared to stovetop.

• Basket goes straight into the dishwasher—less cleanup than sheet-pans or skillets.

  
  

Selecting Top-Notch Ingredients

Scallops: Dry vs. Wet

• Dry-packed (preferred): No chemical brine; caramelizes better.

• Wet-packed: Treated with sodium tripolyphosphate; can weep liquid and steam instead of sear. If that’s all you can find, pat them extra dry.

  
  

Look for U/15 or U/20 sea scallops (meaning “under 15–20 scallops per pound”)—big enough to stay juicy but small enough for a half bacon slice to wrap around.

Bacon Matters

• Cut: Regular thickness crisps in the same time it takes a scallop to cook. Thick-cut requires par-cooking first.

• Flavor: Applewood, hickory, or maple all play nicely with seafood’s natural sweetness. Avoid overly sugary glazed bacon—it can burn.

  
  

Extras to Have on Hand

• Neutral oil spray (canola or avocado)

• Toothpicks (soaked in water 10 min to prevent scorching)

• Fresh lemon wedges and chopped parsley for garnish

Ingredients

• 1 lb small-to-medium bay scallops

• 1 lb thin-cut bacon

• Kosher salt & freshly ground black pepper

• Neutral cooking-spray (canola or avocado)

Spicy Mayo

• ¼ cup Kewpie mayonnaise

• 2 Tbsp Sriracha (more or less to taste)

Step-by-Step Instructions

1. Stir Up the Sauce

   • In a ramekin, whisk Kewpie mayo with Sriracha until smooth. Taste and tweak the heat level, then refrigerate while the scallops cook.

2. Prep the Scallops

   • Spread scallops on a plate lined with paper towels. Pat completely dry—this is key for browning.

   • Season lightly with salt and pepper.

1. Wrap in Bacon

   • Slice each bacon strip into ½ or ⅓ lengths (enough to circle one scallop).

   • Coil a bacon piece around each scallop and secure with a toothpick.

1. Preheat the Air Fryer

   • Set the unit to 390 °F (200 °C) for 3 minutes. Lightly mist the basket with cooking spray.

2. Air-Fry

   • Arrange wrapped scallops in a single layer—no crowding. Work in batches if needed.

     
     

     

   • Cook 7–9 minutes, flipping once halfway. They’re done when the bacon is crisp and the scallop’s center registers 120–130 °F (49–54 °C).

     
     

     

3. Serve

   • Transfer to a platter, remove toothpicks, and plunge each bite into the chilled spicy mayo.

Notes & Tips

Check after 7 minutes; every air fryer—and every strip of bacon—behaves a bit differently.

• Thicker bacon? Par-cook it for 2 minutes in the air fryer before wrapping so it crisps at the same pace as the scallop.

• Leftovers reheat well: 350 °F for 3 minutes.

• No Kewpie on hand? Regular mayo plus a pinch of sugar and splash of rice vinegar makes an easy stand-in.

  
  

That’s all it takes—five basic ingredients, a few toothpicks, and a trusty air fryer—to transform everyday staples into party-ready bites. The rapid blast of circulating heat keeps the scallops tender while the bacon crisps to perfection, and the two-ingredient Sriracha mayo adds just the right kick. Whether you’re entertaining guests, hunting for a quick weeknight appetizer, or simply craving a restaurant-style treat without the reservation, these bacon-wrapped scallops deliver every time.

Give the recipe a spin, share your own flavor twists in the comments, and don’t forget to snap a photo before they disappear—these little beauties have a way of vanishing fast. Enjoy your restaurant-quality nibbles—minus the reservation...Just Keep Cooking!

AIR FRYER BACON WRAPPED SCALLOPS