Save This bacon wrapped scallops recipe transforms ordinary seafood into an elegant appetizer that consistently impresses my dinner guests. The combination of sweet maple glaze with smoky bacon creates an irresistible flavor profile that elevates the natural sweetness of perfectly cooked sea scallops.
I first created these bacon wrapped scallops for a New Year's Eve gathering at home when we wanted something special without the restaurant prices. They were such a hit that they've become our tradition for celebrations and date nights when we want something that feels luxurious but is surprisingly simple to prepare.
Ingredients
- Large sea scallops: always look for dry packed scallops which haven't been treated with chemicals and will sear better
- Thin cut bacon: provides just enough fat and flavor without overwhelming the delicate scallops
- Pure maple syrup: forms the base of our glaze and adds authentic sweetness that artificial syrups cannot match
- Soy sauce: introduces umami depth and balances the sweetness of the maple
- Dijon mustard: adds tanginess and helps emulsify the glaze
- Smoked paprika: contributes a subtle smokiness that complements the bacon beautifully
- Black pepper: provides gentle heat that cuts through the richness
- Fresh chives or parsley: optional but adds bright color and fresh flavor
- Lemon wedges: the acidity brightens the entire dish and cuts through the richness
Instructions
- Prepare Your Setup:
- Preheat your oven to 400°F and create a cooking surface that allows air circulation by placing a wire rack on a lined baking sheet. This crucial setup ensures the bacon crisps evenly on all sides without leaving the scallops sitting in grease.
- Parcook The Bacon:
- Lay your bacon slices flat on the wire rack and bake for exactly 8 minutes. This partial cooking is essential because it renders some fat and gives the bacon a head start, ensuring it will finish cooking at the same time as the quick cooking scallops. The bacon should be flexible enough to wrap but not raw.
- Wrap The Scallops:
- Take each partially cooked bacon slice while still pliable and carefully wrap it around the circumference of a dried scallop. Secure with a toothpick inserted completely through both ends of the bacon and the scallop. Position each wrapped scallop on the rack with the seam side down to prevent unwrapping during cooking.
- Create The Glaze:
- In a small bowl, thoroughly whisk together the maple syrup, soy sauce, Dijon mustard, smoked paprika, and black pepper until completely smooth. This glaze should have a consistency that will coat the back of a spoon, creating the perfect balance of sweet, salty, and slightly spicy flavors.
- First Bake And Glaze:
- Using a pastry brush, generously coat each bacon wrapped scallop with about half of your prepared glaze. The sugars in the maple will begin to caramelize in the oven, creating a beautiful lacquered effect on the bacon. Bake for precisely 10 minutes at this stage.
- Flip And Finish:
- Carefully turn each scallop using tongs and apply the remaining glaze to the other side. Return to the oven for 6 to 8 more minutes. You'll know they're done when the bacon is crispy and caramelized, and the scallops are opaque but still tender when gently pressed.
- Serve With Flair:
- Transfer the finished scallops to a serving platter, remove toothpicks if desired, and garnish with freshly chopped herbs. Arrange lemon wedges alongside for guests to squeeze over their portions, which brightens the rich flavors and completes the presentation.
Save The maple glaze in this recipe holds a special place in my heart as it was inspired by my grandfather's maple farm in Vermont. Every spring, we would collect sap and boil it down into syrup, and the memory of that pure, amber goodness makes these scallops taste even more special to me. Nothing compares to real maple syrup in this recipe.
Selecting Perfect Scallops
When shopping for scallops, look specifically for "dry packed" or "chemical free" on the label. Wet packed scallops have been treated with a phosphate solution that causes them to absorb water, making them weigh more but preventing proper searing. Dry packed scallops will have a slightly tan or ivory color rather than bright white, and they'll caramelize beautifully when cooked. Size matters too. Look for U10 or U12 scallops, which means there are 10-12 scallops per pound. These larger scallops work best for wrapping with bacon as they maintain their tender texture through cooking.
Make Ahead Options
These bacon wrapped scallops can be partially prepared up to 24 hours in advance, making them perfect for entertaining. Complete the first step of partially cooking the bacon, then cool completely. Wrap your dried scallops with the cooled bacon, secure with toothpicks, and store covered in the refrigerator. Prepare the glaze separately and refrigerate in an airtight container. When ready to serve, bring the scallops to room temperature for 15 minutes while preheating the oven, then proceed with glazing and baking as directed. This advance preparation makes elegant entertaining much more manageable.
Serving Suggestions
For an elegant appetizer presentation, serve these scallops on small plates with a swirl of balsamic reduction and a few microgreens. As a main course, they pair beautifully with creamy risotto or cauliflower puree, which complements their rich flavor. For a complete dinner party menu, I often serve them alongside a simple arugula salad dressed with lemon vinaigrette and a crusty baguette to soak up any extra glaze. The contrast between the crispy bacon, tender scallops, and bright salad creates a restaurant quality experience at your dining table.
Troubleshooting Tips
If your bacon isn't crisping properly, your oven temperature may be too low or your rack might be placed too far from the heating element. Move it up a level for the final few minutes of cooking. Struggling with scallops that release too much liquid? You likely didn't dry them thoroughly enough before wrapping. Always pat scallops completely dry with paper towels and let them sit uncovered in the refrigerator for 30 minutes before wrapping. For bacon that won't stay wrapped, try using slightly thinner slices or securing with two toothpicks in a cross pattern for extra stability during cooking.
Save Enjoy this exquisite appetizer that brings together the best of sweet and savory flavors, creating a memorable dish for any occasion.
Recipe FAQ
- → How do you keep bacon from overpowering scallops?
Partially cook bacon first so it's crisp but still pliable. This way, the scallops remain tender while bacon gets crispy without overwhelming flavors.
- → Can I use frozen scallops?
Yes, but thaw them overnight and pat dry thoroughly to remove excess moisture before wrapping in bacon for best texture and browning.
- → What kind of maple syrup is best?
Choose pure maple syrup for a richer, more complex glaze. Imitation syrups tend to be overly sweet without depth of flavor.
- → Is soy sauce necessary in the glaze?
Soy sauce adds savory depth and balances sweetness. For gluten-free needs, select a certified gluten-free soy sauce.
- → How do I know when scallops are done?
Scallops should be opaque and slightly firm to the touch. Overcooking can make them rubbery, so monitor closely in the last minutes.
- → Can I prepare them ahead of time?
You can wrap scallops in bacon in advance and refrigerate. Bake and glaze just before serving for best texture.