These cowboy butter bacon-wrapped scallops pair sweet sea scallops with crisp bacon and a rich, garlicky butter. You wrap groups of scallops in thin-cut bacon, thread them on skewers, and season them simply. Then you grill them over high heat at 450 to 500°F until the bacon crisps. A cowboy butter of Dijon, lemon, garlic, and herbs finishes each skewer. This recipe makes 24 scallops on 8 skewers and serves 6 to 8. Serve extra butter on the side for dipping.
What Makes These Scallops Work
Sea Scallops and Thin-Cut Bacon
These bacon wrapped scallops start with two ingredients that balance each other. Large sea scallops bring a sweet, tender bite. Thin-cut bacon adds salt, smoke, and crunch. You want thin-cut bacon here rather than thick-cut. Thin bacon crisps in the short grill time, while thick bacon would stay chewy. As a result, the bacon finishes right as the scallops cook through.
What Is Cowboy Butter
Cowboy butter is a bold, herby dipping butter. You build it from melted butter, Dijon mustard, and lemon juice. Then you add garlic, smoked paprika, red pepper flakes, and parsley. As a result, it tastes rich, tangy, and slightly spicy. The butter cuts the richness of the bacon and scallops. Furthermore, it doubles as a finishing glaze and a dipping sauce.
Prepping and Wrapping
Pat the Scallops Dry
Pat the scallops dry with paper towels before you wrap them. Dry scallops sear instead of steam on the grill. As a result, they brown better and hold their texture. Wet scallops release water and turn rubbery. Additionally, dry surfaces help the bacon grip and crisp. Take a minute on this step, since it changes the final texture.
Wrapping and Skewering
Wrap every 3 scallops with one full slice of thin-cut bacon. Then thread the wrapped scallops onto a skewer to hold them together. The skewer keeps the bacon in place and lets you flip them as one unit. Repeat until all 24 scallops are skewered across 8 skewers. Season all sides with salt, pepper, and garlic powder. Soak wooden skewers for 30 minutes first so they do not burn.
Grilling the Scallops
Grill Temperature and Timing
Preheat your grill to high heat, around 450 to 500°F. Then place the bacon wrapped scallops skewers on the grate. Sear about 3 minutes per flat side. Then turn them onto the bacon edge for about 1 minute to crisp it. The high heat sets the bacon and cooks the scallops fast. Meanwhile, keep the lid open so you can watch them closely.
Doneness Cues for Scallops
Scallops cook fast, so watch them closely. They are done when the flesh turns opaque and firms up slightly. Overcooked scallops turn rubbery and tough, so pull them on time. The total cook runs about 7 minutes across all sides. Additionally, the bacon should look crisp and rendered by then. Trust the visual cues over the clock, since grills vary.
The Cowboy Butter Finish
Building the Cowboy Butter
Make the cowboy butter before the scallops hit the grill. Combine the melted butter with Dijon mustard and fresh lemon juice. Then whisk in garlic powder, smoked paprika, red pepper flakes, parsley, and black pepper. Mix until smooth and set it aside. As a result, the butter is ready to slather the moment the scallops finish. Warm butter coats better than cold butter.
When to Add the Butter
Add the cowboy butter during the final minute of cooking. Slather it generously over the bacon wrapped scallops on the grill. The heat melts the butter into the bacon and scallops. As a result, the flavor soaks in instead of sitting on top. Then brush any remaining butter over them off the grill. Adding it late keeps the butter from burning over high heat.
Serving and Common Mistakes
Serving and Dipping
Serve the bacon wrapped scallops immediately, while they are hot. The bacon stays crisp for only a few minutes off the grill. Set out extra cowboy butter on the side for dipping. As a result, guests get more of that rich, garlicky flavor. Lemon wedges add brightness and cut the richness. These skewers work as an appetizer or a light main.
Mistakes to Avoid
A few mistakes can ruin bacon wrapped scallops. First, do not skip drying the scallops, since wet scallops steam. Second, do not use thick-cut bacon, which stays chewy in the short cook. Third, do not overcook the scallops, or they turn rubbery. Additionally, add the butter late so it does not burn. Avoid these, and the skewers come out crisp and tender.
Step-by-Step: How to Make Cowboy Butter Bacon-Wrapped Scallops
Step 1: Make the Cowboy Butter
In a bowl, combine the melted butter, Dijon mustard, lemon juice, garlic powder, smoked paprika, red pepper flakes, parsley, and black pepper. Mix well and set aside.
Step 2: Prep and Wrap the Scallops
Pat the scallops dry with paper towels. Wrap every 3 scallops with a full slice of thin-cut bacon and thread them onto a skewer to hold everything together. Repeat until all 24 scallops are skewered, then season all sides with the salt, pepper, and garlic powder.
Step 3: Grill the Scallops
Preheat your grill to high heat, about 450 to 500°F. Place the skewers on the grill and sear about 3 minutes per flat side, then about 1 minute on the bacon side. Cook until the bacon is crisp and the scallops are opaque and just cooked through.
Step 4: Finish with Cowboy Butter
During the final minute of cooking, generously slather the scallops with the cowboy butter and let it melt into the bacon and scallops. Remove from the grill and brush with any remaining cowboy butter.
Step 5: Serve
Serve immediately while hot, with extra cowboy butter on the side for dipping.
Cowboy Butter Bacon-Wrapped Scallops — FAQ
Common questions about the scallops, the bacon, and the butter.
Scallops & Bacon
Use large sea scallops, not the small bay scallops. Sea scallops are big enough to hold up on a skewer and grill without falling apart. Look for dry-packed scallops, which sear better than wet-packed ones that hold added water.
Not with this recipe. It uses thin-cut bacon, which crisps in the roughly 7-minute cook over high heat. If you only have thick-cut bacon, par-cook it for a few minutes first so it renders in time with the scallops.
Two things matter. First, pat them dry so they sear instead of steam. Second, do not overcook them. Pull the scallops as soon as they turn opaque and firm slightly, which takes only a few minutes per side.
Soak wooden skewers for 30 minutes before grilling so they do not catch fire over high heat. Metal skewers skip this step entirely. Threading the wrapped scallops on skewers also lets you flip them all at once.
Butter & Serving
Cowboy butter is a bold, herby dipping butter. This version blends melted butter with Dijon mustard, lemon juice, garlic powder, smoked paprika, red pepper flakes, parsley, and black pepper. It works as both a finishing glaze and a dipping sauce.
You can wrap and skewer the scallops and make the cowboy butter a few hours ahead, then refrigerate until you grill. Cook them fresh, since scallops are best right off the heat. Rewarm the butter before serving if it has set.
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