Home » Appetizers » Bacon Wrapped Maple Scallops

Bacon Wrapped Maple Scallops

posted by Liz Berg on September 30, 2024 (updated 12/16/24)

Bacon Wrapped Maple Scallops can be elegant fare, but they are exactly the sort of tasty morsels to serve friends at a casual gathering, too.

Scallops with Bacon is a classic pairing of sweet and savory, yet simple and elegant!

Table of Contents hide

5 Frequently Asked Questions

6 You May Also Like:

7 Bacon Wrapped Maple Scallops

Why You Must Make

When I served this scallops recipe to my book club ages ago, one of my friends commented that these rivaled the seafood you’d find at the finest restaurant!
The ingredients are simple and easy to find, but they combine into something extraordinary.
The pairing of scallops and bacon is absolutely exquisite. Trust me. Plus, everything is better wrapped in bacon, right?

Maple Glazed Sea Scallops Ingredients with labels on a metal sheet pan.

Ingredient Notes

Kitchen Staples – Brown Sugar (to accentuate the scallops’ sweetness)
Real Maple Syrup – Don’t use artificially flavored syrups like Log Cabin if you want the best flavor.
Soy Sauce – Provides umami, the savory category of taste that’s connected to glutamates in certain foods.
Dijon Mustard – A tangy French mustard.
Sea Scallops – Large scallops work best. Bay scallops are too small.
Bacon – Slice in half, then partially cook so the scallops and bacon are done at the same time.

How to Make

Scallops wrapped in bacon on a white appetizer plate.

Expert Tips

Make friends with your fishmonger. 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.
Purchase the biggest scallops available.
Examine your scallops before marinating. If they have a little side muscle (really a tendon) 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.
Do not buy thick bacon. It will be more difficult to wrap around the scallops.
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.

Frequently Asked Questions

How Do You Prep Scallops Before Cooking?

Gently rinse your scallops in cool water, then pat them dry. Remove the small tendon if desired as it can be chewy.

How Long Should You Cook Scallops?

All scallops should be cooked until the interiors are opaque. The larger sea scallops usually take about 4-5 minutes per side. But the time will vary depending on the cooking method and temperature.

What Goes Well with Scallops?

Besides eating scallops as an appetizer, they’d be delicious over pasta, even fettuccine alfredo, or spaghetti with olive oil and garlic.
A nice green salad, vegetable side dish, and crusty rolls would round out the meal.