These Bacon Wrapped Maple Scallops can be elegant fare, but they are exactly the sort of tasty morsels I love to serve to my friends at a casual gathering.
Usually, the guys hover around the TV rooting for whatever sport is in season, and I’m typically in the kitchen with my girlfriends sipping on a crisp glass of white wine trying to show a modicum of restraint around these irresistible appetizers.
Bacon Wrapped Maple Scallops Recipe
I made this bacon wrapped maple scallops recipe for my book club years ago…and received the ultimate compliment. While biting into one of these bacon wrapped gems, one friend commented that these rivaled the seafood you’d find at the finest restaurant. And the bonus is that these bacon wrapped maple scallops are extremely simple to make!
Tips for Making These Bacon Wrapped Scallops
Make friends with your fish monger. Mine knows me well and always asks how I’m going to prepare my selection of the day. He doesn’t even blink when I ask him to make it pretty when cutting a filet from a side of salmon. The ol’ hubby would think I was nuts if I sent him to the market with those instructions!
This recipe uses sea scallops which are larger than bay scallops. The timing of this recipe cooked my scallops perfectly, but beware that all ovens cook a little differently.
- I like to buy my seafood on the day I’m going to cook it if at all possible. The fresher the seafood the better the results. They should not smell overly fishy. Look for “dry” scallops that haven’t been soaked in a phosphate preservative solution.
- Examine your scallops before marinating. If they have a little side muscle attached, remove that first, then pat the scallops dry before searing or proceeding with the recipe.
- This recipe calls for a one hour marinating time, so plan accordingly. Line your baking pan with foil, par cook your bacon and mix up the marinade ahead of time to streamline the cooking process.
- PRO-Tip: I recommend par-cooking the bacon, so it won’t be underdone when the scallops are finished. The bacon should still be flexible with some of the fat rendered.
- Like with shrimp, you do not want to overcook your scallops or they will be tough and rubbery. A slight bit translucent in the middle is OK as there will be carryover cooking time. You may need to sacrifice one of your scallops to check for doneness if they’re wrapped in bacon by slicing into it to examine the middle.
Perfect Scallop Marinade
The marinade is incredible with the maple highlighting the sweetness of the seafood, the soy complementing their brininess, and the Dijon adding a hint of complexity without screaming mustard. Easy and wonderful. And PERFECT party fare!
Some other recipes for casual entertaining from my blogger friends:
- Bean and Chorizo Dip by Foxes Love Lemons
- Game Day Pepperoni Pizza Dip by Family Foodie
- Goat Cheese, Bacon, and Pistachio Truffles by Chocolate Moosey
- Grilled Steak Sliders with Chimichurri Sauce by Hip Foodie Mom
- Spicy Sausage Rolls by The Girl In The Little Red Kitchen
- Spinach Balls by Shocklingly Delicious
- Spinach Lasagna Cups by Alida’s Kitchen
You may need these supplies to make the bacon wrapped maple scallops recipe:
- 3/4 cup real maple syrup
- 1/4 cup soy sauce
- 1 tablespoon Dijon mustard
- 12 large sea scallops
- 12 slices of bacon
- 2 tablespoons of brown sugar
- Whisk together maple syrup, soy sauce, and mustard. Add scallops and marinate one hour.
- Partially cook the bacon, it should still be pliable. Let cool slightly.
- Preheat oven to 375º. Line baking sheet with foil for easier clean up if desired.
- Wrap a slice of bacon around each scallop using a toothpick to secure. Place on baking sheet. Sprinkle with brown sugar.
- Bake till scallops are opaque and bacon is crisp, 10-15 minutes, turning at the half way point.
- Serve warm.
Total time does not include marinating time.
Note: You can double the number of appetizers by cutting both the scallops and the bacon in half.
Amount Per Serving: Calories: 263 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 1218mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 0g Sugar: 28g Sugar Alcohols: 0g Protein: 14g