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Bacon-Wrapped Ginger Soy Scallops

Scott Phillips

Yield: Yields 2 dozen hors d’oeuvres.


  • 1/4 cup soy sauce
  • 1 Tbs. dark brown sugar
  • 1-1/2 tsp. minced fresh ginger
  • 6 very large “dry” sea scallops (8 to 10 oz. total)
  • 8 oz. can sliced water chestnuts, drained
  • 12 slices bacon, cut in half crosswise

Nutritional Information

  • Nutritional Sample Size per piece
  • Calories (kcal) : 80
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 10
  • Sodium (mg): 310
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 2


  • Set a rack in the upper third of the oven. Line the bottom of a broiler pan with foil, replace the perforated top part of the pan, and put the whole pan on the oven rack. Heat the oven to 450°F.
  • In a medium bowl, combine the soy sauce, brown sugar, and ginger. If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them. Cut each scallop into quarters. Marinate the scallop pieces in the soy mixture for 15 minutes. Reserve the marinade.
  • To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon. Put a piece of scallop on top of the water chestnuts. Wrap each end of the bacon over the scallop and secure with a toothpick. Repeat with the remaining bacon, water chestnuts, and scallops (you may not use all of the water chestnuts).
  • Remove the broiler pan from the oven and quickly arrange the bacon-wrapped scallops on the hot pan so that an exposed side of each scallop faces up. Drizzle the scallops with the reserved marinade. Bake, turning the scallops over once after 10  minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.


Ask for “dry” sea scallops—they haven’t been treated with a solution to maintain their shelf life, so they brown better, have a nicer texture and flavor, and tend to taste fresher than treated or “wet” scallops.


Rate or Review

Reviews (4 reviews)

  • user-2742934 | 12/12/2015

    This has become a favourite in our house - can't have a Christmas party without them! I have also used smaller scallops, whole and it works just fine.

  • User avater
    Pielove | 01/20/2013

    A delicious and easy appetizer! The slight sweetness of the scallop and the zing of ginger play well with the salty richness of the bacon and soy. The crunch of the water chestnut gives great texture.True story, I was invited to a bacon-wrap party where everyone brought different bacon-wrapped appetizers. I brought these ginger-soy scallops and they were voted "Most Delicious". Take that, bacon-wrapped dates!

  • jng000 | 01/14/2013

    Very tasty... used high quality bacon but some of the pieces had quite a bit of fat that did not broil off. I had to leave them under the broiler much longer than I wanted to in order to avoid a flabby mess. Make sure to trim all excess fat before wrapping, or perhaps even partially cook the bacon in a pan before wrapping to make sure the final product is crisp.

  • haslettcook | 12/27/2011

    Fantastic appetizer. Very easy - used large (not the very large called for in the recipe)scallops and still cut them in half to make about 20 or so. Did not have fresh ginger so used powered - worked fine. Made them on the grill while waiting for Christmas roast to finish. Plate was empty very quickly.Will definitly make again

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