Serve bacon wrapped scallops with lemon arugula salad, asparagus, pea puree, rice pilaf, or another mild side with fresh acid. Scallops are sweet and delicate, while bacon adds salt, smoke, and fat.
The best side clears that richness without covering the seafood.
Lemon arugula salad is the best overall choice. For a full dinner, add one mild starch such as rice pilaf or couscous and one green vegetable, then cook the scallops after every side is ready.
Lemon arugula salad is the best side for bacon wrapped scallops. Its peppery leaves and citrus cut bacon fat, while asparagus, pea puree, or rice pilaf can complete a larger entrée plate.
What Goes Best With Bacon Wrapped Scallops?
Favor acid, green vegetables, and restrained seasoning. Bacon already supplies the strong cured flavor, so the side should protect the scallop's sweetness and soft center.
| Rank | Side | Best for | Prep |
|---|---|---|---|
| 1 | Lemon arugula salad | Best balance | Easy |
| 2 | Roasted asparagus | Quick dinner | Easy |
| 3 | Minted pea puree | Elegant plate | Medium |
| 4 | Lemon rice pilaf | Full entrée | Medium |
| 5 | Fennel citrus salad | Holiday starter | Easy |
| 6 | Green beans almondine | Classic dinner | Medium |
| 7 | Roasted cauliflower | Mild vegetable | Easy |
| 8 | Herbed couscous | Easy timing | Easy |
| 9 | Summer succotash | Warm weather | Medium |
| 10 | Wilted spinach | Fast green side | Easy |
| 11 | Lemon orzo | Family dinner | Easy |
| 12 | Wild rice salad | Make-ahead meal | Medium |
| 13 | Tomato cucumber salad | Hot weather | Easy |
| 14 | Crusty bread | Small starter | Easy |
1. Lemon Arugula Salad
Arugula adds a peppery, bitter bite and lemon cuts the bacon's rich finish.
The leaves also give the plate a crisp texture that contrasts with tender scallops. Dress the salad lightly just before serving.
Strong cheese or creamy dressing can hide the seafood and add more salt.
2. Roasted Asparagus
Asparagus has a fresh green flavor and browned tips that suit seared scallops. Lemon zest connects the vegetable to the seafood without adding a heavy sauce.
Roast it before the scallops and keep it warm briefly. Thin spears can overcook while you wait, so choose medium stalks for easier timing.
3. Minted Pea Puree
Pea puree echoes the scallop's natural sweetness while mint and lemon keep it fresh. A small spoonful creates an elegant base without another starch.
Keep the puree loose enough to spread but not watery. Too much butter makes it compete with the bacon.
4. Lemon Rice Pilaf
Rice pilaf catches scallop juices and turns a small seafood portion into a full dinner. Lemon, parsley, and mild stock give it flavor without cream.
Finish the pilaf first and let it wait covered.
Avoid smoky or bacon-flavored rice because the wrapper already owns that note.
5. Fennel Citrus Salad
Raw fennel brings crisp anise flavor and citrus adds juicy acid.
The combination cuts through bacon and feels light enough for a holiday appetizer. Slice fennel very thinly and dress it close to serving.
Use a restrained amount because strong anise can overwhelm delicate scallops.
6. Green Beans Almondine
Green beans keep a firm snap, while toasted almonds add a second crisp texture.
Lemon and parsley make the side feel classic without a rich sauce.
Toast almonds separately and add them at the table.
Bacon pieces are unnecessary and would repeat the scallop wrapper.
7. Roasted Cauliflower
Cauliflower develops nutty edges and a mild center that does not compete with seafood.
Paprika can add color, but keep smoke and chile low.
Give florets room to brown and finish them before the scallops.
Add lemon for a clear break from the bacon.
8. Herbed Couscous
Couscous is a mild base that can wait covered while the seafood cooks.
Parsley, scallion, and lemon make it useful without stealing attention. Fluff the grains before plating and keep the portion modest.
Add a green vegetable when couscous supplies the starch.
9. Summer Succotash
Corn, lima beans, and tomatoes give the plate color, fresh sweetness, and several textures.
Vinegar or lemon keeps the corn from echoing scallop sweetness too closely. This side works best in warm weather with fresh produce.
Keep bacon out of the pan so the seafood wrapper remains distinct.
10. Wilted Spinach
Spinach cooks quickly and provides a clean green base for two or three scallops. Lemon and a small amount of garlic are enough seasoning.
Drain any extra liquid before plating. Wet spinach can soften the browned bacon and wash over the scallops.
11. Lemon Orzo
Orzo gives a family dinner a familiar pasta base while staying lighter than creamy penne. Lemon, herbs, and a little olive oil keep the grains separate.
Serve a small scoop and add salad or asparagus. Heavy cheese sauce would make bacon wrapped seafood feel too rich.
12. Wild Rice Salad
Wild rice salad adds chew, nutty flavor, and a make-ahead option. Dried fruit can fit, but celery, herbs, and citrus should keep sweetness under control.
Serve it at room temperature so the grain flavor opens. A large portion can overshadow a small appetizer serving.
13. Tomato Cucumber Salad
Tomato cucumber salad brings cold juice, vinegar, and crunch. It is a practical choice when bacon wrapped scallops appear at a summer meal.
Use a slotted spoon and keep the salad beside the seafood. Tomato liquid can soften the bacon if it spreads across the plate.
14. Crusty Bread
Crusty bread catches lemony pan juices and can support a small appetizer platter. One thin slice per person is enough when scallops are not the main course.
Skip bread when rice, couscous, or orzo already appears. Garlic-heavy toast can overpower the sweet seafood.
Are the Scallops an Appetizer or the Main Course?
For an Appetizer
Serve one or two scallops per person with a small bed of arugula, a spoon of pea puree, or a few strands of fennel salad. The side should frame the bite rather than turn the starter into a full plate.
Shared platters work best with dry greens and lemon wedges. Wet salad, loose puree, and bread crumbs can soften the bacon before guests pick up a scallop.
For the Main Course
Build the plate with one mild starch and one vegetable. Rice pilaf plus asparagus, couscous plus arugula, or orzo plus green beans gives the seafood enough support.
Keep portions balanced because bacon makes each scallop richer than plain seafood. Avoid adding another smoky meat, cream sauce, or cheese-heavy casserole.
For a holiday dinner, prepare the grain and salad components before guests sit down. The scallops should be the final hot item rather than something held while several sides finish.
How Do You Time the Sides Without Holding the Scallops?
Work backward from the scallops because they cook quickly and lose their best texture when they wait. Every side should be finished or within one simple last step before the seafood reaches the heat.
- Finish the grain first. Keep rice, couscous, or orzo covered and warm.
- Prepare cold components. Wash greens, slice fennel, and mix dressing without tossing.
- Cook the vegetable. Roast asparagus or cauliflower before the scallops start.
- Set the plates. Add puree or grain and leave space for seafood.
- Cook scallops last. Move them straight from heat to the prepared plates.
- Dress and serve. Toss salad and add lemon only when the seafood is ready.
Use warm plates for an entrée so rice and vegetables do not pull heat from the scallops. Keep cold salad on a separate part of the plate to protect the bacon's crisp surface.
If guests are delayed, hold the prepared sides rather than the seafood. Cover grains, leave salad undressed, and wait to cook the scallops.
Plate in small batches when the group is large. A full tray of finished scallops cools quickly, while rice, puree, and roasted vegetables can wait in their own serving dishes.
Keep wet sauces under control. A thin swipe of pea puree or a spoon of pilaf supports the seafood, but a deep pool can soften the bacon and hide the scallop surface.
Use lemon at the table rather than soaking the scallops before serving. Fresh juice brightens bacon fat, while too much liquid weakens the browned exterior.
For leftovers, store seafood away from salad and grains. Reheating can tighten scallops, so plan portions carefully and let the make-ahead sides carry any extra volume.
Count the scallops before choosing side portions. A plate with two large scallops needs more grain and vegetables than a plate with four, while a starter serving should leave room for the next course.
Keep garnish simple and edible. Lemon zest, chopped parsley, or a few arugula leaves add color without creating another flavor layer that guests must move aside.
Warm serving platters before an entrée service, but keep salad bowls cool. This small separation helps hot food stay pleasant without wilting the fresh part of the meal.
If the bacon is strongly smoked or peppered, season pilaf and vegetables more lightly. The wrapper can carry enough salt and spice for the whole forkful.
Save These Bacon Wrapped Scallop Sides
Keep the appetizer, entrée, and timing guide ready for your next seafood dinner.
Bacon Wrapped Scallop Side Dish FAQ
What is the best side for bacon wrapped scallops?
Lemon arugula salad is the best overall choice because acid and peppery greens balance salty bacon.
What starch goes with bacon wrapped scallops?
Lemon rice pilaf, herbed couscous, or lemon orzo gives a full dinner a mild base without heavy cream.
What vegetable goes with bacon wrapped scallops?
Asparagus is the strongest match, while green beans, spinach, cauliflower, and peas also work.
Can bacon wrapped scallops be an appetizer?
Yes. Serve one or two per person with a small salad accent, pea puree, or lemon wedge.
What should you avoid serving with bacon wrapped scallops?
Avoid another smoky meat, bacon-filled side, strong garlic cream sauce, or several cheese-heavy dishes.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
