Bacon Wrapped Scallops Maple Glaze (Print View)

Sea scallops wrapped in bacon, glazed with maple, and oven-baked for a sweet, smoky flavor contrast.

# Components:

→ Seafood

01 - 12 large sea scallops, cleaned and patted dry

→ Meats

02 - 12 slices thin-cut bacon

→ Maple Glaze

03 - 3 tablespoons pure maple syrup
04 - 1 tablespoon soy sauce (gluten-free recommended)
05 - 1 teaspoon Dijon mustard
06 - 1/4 teaspoon smoked paprika
07 - 1/8 teaspoon black pepper

→ Garnish (Optional)

08 - 1 tablespoon chopped fresh chives or parsley
09 - Lemon wedges

# Method:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Arrange the bacon slices on the prepared wire rack. Bake for 8 minutes, or until the bacon starts to brown but remains pliable.
03 - Once slightly cooled, wrap each sea scallop with a slice of the partially cooked bacon. Secure each wrap with a toothpick. Place the wrapped scallops seam-side down on the wire rack.
04 - In a small bowl, combine the pure maple syrup, soy sauce, Dijon mustard, smoked paprika, and black pepper. Whisk until thoroughly mixed.
05 - Generously brush half of the prepared maple glaze over the bacon-wrapped scallops.
06 - Bake the scallops for 10 minutes. Carefully flip each scallop, then brush with the remaining maple glaze. Continue baking for an additional 6-8 minutes, or until the bacon is crisp and the scallops are opaque.
07 - Transfer the finished scallops to a serving platter. Garnish with chopped chives or parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Ready in just 33 minutes from start to finish
  • Restaurant quality appetizer made with simple ingredients
  • Naturally gluten free when using the right soy sauce
  • Perfect balance of sweet and savory flavors
02 -
  • Scallops cook quickly, so watch carefully to avoid overcooking
  • This recipe is naturally gluten free when using certified gluten free soy sauce
  • The partial cooking of bacon is essential for perfect timing
  • Dry scallops (not treated with chemicals) will give you better caramelization
03 -
  • Always remove the small side muscle from scallops (a rectangular tag that feels tough) before cooking
  • For the best caramelization, make sure your scallops are completely dry before wrapping
  • Use center cut bacon for the most consistent results as the thickness is more uniform
  • Consider using maple bacon for an intensified maple flavor experience

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