Bacon Wrapped Maple Scallops
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 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.
- 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
- 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
- Bacon-Wrapped Dates
You may need these supplies to make the bacon-wrapped maple scallops recipe:
Bacon Wrapped Maple Scallops
Succulent scallops marinated then wrapped in bacon and roasted for a fabulous appetizer!
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 1218mgCarbohydrates: 33gFiber: 0gSugar: 28gProtein: 14g
57 Comments on “Bacon Wrapped Maple Scallops”
Am running up to Pier 46 Seafood in Templeton today to buy scallops for my Grammy Awards supper. Will purchase a couple of the little guys to try this appetizer. Go Broncos.
Ooh, I’ve been craving scallops for a while. It certainly is a different appetizer for game day but I think anybody at that party would be sold once tasted.
Maybe too elegant for some, but I would certainly enjoy them too!
You can not put me in front of bacon wrapped scallops because I will eat them all!
I’m actually thinking these should show up on my Valentine’s Day menu! Although my 3 year old will want to devour them all and I won’t want to share.
A little twist on a classic! And cooking the bacon beforehand ensures a tender scallop! LOVE it!
Wait…wait…save some for me! I’ll be right over!
These look amazing! I love scallops. The maple with a bit of the Dijon sounds fantastic! Can not wait to pour a glass of vino and try these.
Simple to make and wrapped in bacon?! Fabulous!!! I love these so much, Liz!!! delicious!
These look absolutely amazing, I love the addition of the maple flavor!
Yummo! My husband absolutely loves bacon wrapped scallops, but I have never made them at home for him. They do sound like a perfect appetizer for the big game!
These look scrumptious and I would LOVE to have these at the big game!
What an elegant and tasty little appetizer! And I bet these were delicious with the Sauvignon blanc!
Bacon and scallops are a heavenly combo. I could eat my fill and then more of these. Yum!
Woah. OK. You just combined my all time favs – maple, bacon and scallops in one awesome dish. I can always rely on you for new recipes 🙂
Lots of big flavors in this appy:@)
Oh they sound and look delicious.. I would love to try them, but I guess the most difficult part would be to make the bacon right..
Always wanted to make this dish; unfortunately dislike anything maple so any other tips on what could be used vs maple? I’d use the whit wine, prob a Pinot Grigio but would also like another non-sweet flavor. Thank You!
Hi, Marina! How about honey?? Let me know if you try this!
Have mercy! Those scollops look deliciously decadent. I would savor every single bite of them…slowly and purposefully. Magnificent!
I’m not a football fan, but I AM a scallop fan. These are gorgeous- I can see why they’ve gotten such rave reviews. Will try this one soon! 🙂
I’ll bet those scallops didn’t last very long! They would be devoured in a minute here! Love your wine selection for these beauties, too Liz!