Red Lobster Bacon Wrapped Sea Scallops: Price, Calories & Recipe (2026)
Red Lobster’s Bacon-Wrapped Sea Scallops pair sweet, tender sea scallops with crisp, smoky bacon, one of the chain’s most-ordered starters. Here’s exactly what it costs, how many calories it has, and how to make your own version at home if you can’t get to a location. Red Lobster serves an appetizer of four Bacon-Wrapped Sea Scallops for around $ 14.99.
Bacon Wrapped Sea Scallops Price & Calories
Red Lobster currently lists two versions of this dish, and it’s easy to mix them up if you’re comparing prices online:
| Version | Portion | Price | Calories |
| Starter | 4 scallops, served with spring mix | $19.49 | 450 |
| “New!” Add-On (Biscuits & Extras / Admiral’s Feast side) | 2 scallops | $10.49 standalone / $9.99 as feast add-on | 220 |
The starter is the version most people mean when they search “bacon wrapped sea scallops red lobster” it’s the full appetizer portion on the starters menu. The smaller “New!” version shows up as an add-on if you’re building an Admiral’s Feast or ordering from the biscuits & extras section.
Prices can vary slightly by location, so treat these as accurate baseline menu prices rather than a guarantee for every restaurant.
Nutrition Breakdown
The 4-scallop starter (450 calories) breaks down roughly as:
- Protein: high; sea scallops are naturally lean, and the bacon adds more
- Fat: the bulk of the calories come from the bacon and any butter used in cooking
- Carbohydrates: minimal; the scallops themselves carry almost no carbs; what little there is comes from the spring mix and any glaze
- Sodium: on the higher end, since bacon is cured and salted
If you’re watching sodium or fat, the 220-calorie add-on portion (2 scallops) is the lighter option, and asking for any sauce on the side helps control both.
What’s In Bacon Wrapped Sea Scallops
Each scallop is wrapped in a strip of bacon, typically secured with a toothpick, then grilled or broiled so the bacon crisps while the scallop stays tender and juicy inside. The starter is finished with a bed of spring mix for a bit of freshness against the richness of the bacon.
Allergen note: this dish contains shellfish (scallops) and pork (bacon), and any butter-based sauce will contain dairy. It’s not suitable for anyone with a shellfish allergy; cross-contact risk in a seafood kitchen is real, not just a formality.
How to Cook Bacon Wrapped Scallops at Home
You don’t need a restaurant kitchen to get a similar result. Here’s a straightforward method for how to cook bacon-wrapped scallops that mirrors Red Lobster’s version closely enough for a weeknight dinner or party appetizer.
Ingredients (serves 4, makes about 12 pieces)
- 12 large sea scallops, patted dry
- 6 slices bacon, cut in half
- 2 tbsp melted butter
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Toothpicks (soaked in water for 10 minutes so they don’t burn)
Method
- Preheat your oven to 400°F (200°C), or heat a grill to medium-high if you’d rather grill bacon-wrapped scallops instead of baking them.
- Pat the scallops completely dry — this matters more than any other step for getting a good sear and keeping the bacon crisp instead of soggy.
- Wrap each scallop with half a slice of bacon and secure with a toothpick.
- Mix melted butter, lemon juice, garlic, salt, and pepper, and brush lightly over each wrapped scallop.
- Arrange on a wire rack over a baking sheet (this lets the bacon crisp evenly instead of sitting in rendered fat) and bake 12–15 minutes, flipping once halfway.
- For the grill version, place directly on well-oiled grates over medium-high heat, about 3–4 minutes per side, until the bacon is crisp and the scallops are opaque and firm.
- If you’d rather not turn on the oven, this recipe also works well as air fryer bacon-wrapped scallops — cook at 380°F for about 8–10 minutes, flipping halfway.
How long to cook bacon-wrapped scallops: as a rule of thumb, 12–15 minutes baked, 6–8 minutes grilled, or 8–10 minutes in an air fryer — always until the bacon is crisp and the scallop is opaque with an internal temperature around 130–135°F.
Serving suggestion: a simple lemon-butter or garlic herb butter dipping sauce brightens the dish and cuts through the richness of the bacon, close to what you’d get with the restaurant version.
Frequently Asked Questions
Is Bacon Wrapped Sea Scallops a starter or a side at Red Lobster?
Both it’s a full starter portion (4 scallops, $19.49) and a smaller add-on option (2 scallops, $10.49 or $9.99 as part of a feast).
How many calories are in Red Lobster’s Bacon-Wrapped Sea Scallops?
450 calories for the 4-scallop starter, 220 calories for the 2-scallop add-on.
How much do Red Lobster’s Bacon Wrapped Sea Scallops cost?
$19.49 for the starter portion; $10.49 standalone or $9.99 as a feast add-on for the smaller portion.
Does this dish contain shellfish allergens?
Yes, scallops are shellfish, and this dish isn’t suitable for anyone with a shellfish allergy.
Where can I find bacon-wrapped scallops near me?
Red Lobster carries this dish nationwide as a regular starter, so check your nearest location’s menu for current local pricing.
How do you cook bacon wrapped scallops?
Pat the scallops dry, wrap each in half a slice of bacon, secure with a toothpick, and bake, grill, or air-fry until the bacon is crisp and the scallop is opaque. See the full method above.
How long do you cook bacon-wrapped scallops?
About 12–15 minutes baked at 400°F, 6–8 minutes grilled over medium-high heat, or 8–10 minutes in an air fryer at 380°F flip once halfway either way.
How do you make bacon-wrapped scallops in the oven?
Bake at 400°F on a wire rack set over a baking sheet (so the bacon crisps instead of sitting in fat) for 12–15 minutes, flipping halfway through.
Can you make bacon wrapped scallops in an air fryer?
Yes — cook at 380°F for 8–10 minutes, flipping halfway. It’s one of the fastest methods and gets the bacon just as crisp as baking.
How do you grill baconwrapped scallops?
Place them directly on well-oiled grates over medium-high heat for 3–4 minutes per side, until the bacon is crisp and the scallops are firm and opaque.
Can you cook bacon-wrapped scallops from frozen?
It’s best to thaw scallops fully and pat them dry first — cooking from frozen releases extra moisture that keeps the bacon from crisping properly and can leave the scallop rubbery.
What sauce goes with bacon-wrapped scallops?
A simple lemon-butter or garlic herb butter dipping sauce is the classic pairing — it cuts through the richness of the bacon without masking the scallop’s natural sweetness.
What’s a good side dish for bacon-wrapped scallops?
Something light works best against the richness — steamed vegetables, a simple green salad, or seasoned rice are common pairings.
Can you cook bacon-wrapped scallops in a pan on the stovetop?
Yes — sear in a hot, lightly oiled skillet over medium-high heat for about 2–3 minutes per side, turning with tongs until all sides of the bacon are crisp and the scallop is opaque. It’s the fastest method if you’re cooking a small batch.
How do you cook frozen bacon-wrapped scallops?
Thaw them in the fridge overnight first, then pat dry before cooking — this keeps the bacon crisp instead of steaming. If you’re short on time, most pre-wrapped frozen versions (like the ones sold at Costco or Trader Joe’s) list bake times directly on the package, usually around 15–18 minutes at 400°F straight from frozen.
Can dogs eat bacon-wrapped scallops?
No — bacon is high in fat and sodium, which isn’t safe for dogs, and toothpicks pose a choking or puncture risk. Keep this dish away from pets.
Who sells bacon-wrapped scallops?
Red Lobster serves them ready to eat, and Costco and Trader Joe’s both sell a raw, pre-wrapped version in the seafood or freezer aisle for cooking at home.
Conclusion
Red Lobster’s Bacon-Wrapped Sea Scallops are a straightforward order once you know which version you’re getting the $19.49 starter with four scallops, or the smaller $10.49 add-on with two. At 450 and 220 calories respectively, either one is easy to fit into a meal, and the shellfish-and-bacon combination is exactly what keeps this dish a regular order across locations. If you can’t make it in, the recipe above gets you close to the same result at home, whether you bake, grill, air-fry, or pan-sear it.
