Bacon Wrapped Maple Scallops
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 while simple and elegant!
Why You Must Make
- When I served these 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, yet together they combine into something extraordinary.
- The pairing of scallops and bacon is absolutely exquisite. Trust me. Plus, everything is better wrapped in bacon, right?
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
Gently rinse your scallops in cool water, then pat them dry. Remove the small tendon if desired as it can be chewy.
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.
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.
You May Also Like:
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!
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- Scallops with Caramel Orange Sauce
- More of My Best Appetizer Recipes
- 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: 263Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 1218mgCarbohydrates: 33gFiber: 0gSugar: 28gProtein: 14g