Sweet and Savory Bacon Wrapped Scallops

Sometimes the simplest combinations make the best meals, and that’s exactly what happened when I first tried bacon wrapped scallops. Growing up, I always thought scallops were those fancy restaurant-only foods that I couldn’t make at home. My mom never cooked them, and honestly, they seemed a bit intimidating.

But here’s the thing – wrapping anything in bacon makes it less scary to cook, right? I discovered that scallops are actually pretty straightforward to prepare, especially when you pair them with bacon and a touch of maple syrup. It’s like the bacon acts as a built-in timer – when it’s crispy, your scallops are done too.

What Kind of Scallops Should I Use?

For bacon-wrapped scallops, you’ll want to use large sea scallops (sometimes labeled as U10 or U12, meaning there are 10-12 scallops per pound). Fresh scallops should look slightly off-white or pinkish and should smell like the ocean – not fishy. If you can find them, “dry” scallops are better than “wet” scallops, which have been treated with a preservative solution that makes them absorb water. When shopping, look for scallops that are labeled as “chemical-free” or “untreated,” as these will sear better and give you a better final result. If you’re using frozen scallops, thaw them in the refrigerator overnight and pat them completely dry with paper towels before wrapping them in bacon.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitution tips if you need them:

• Maple syrup: Real maple syrup gives the best flavor, but if you’re in a pinch, you can use honey mixed with a tiny drop of maple extract. Just avoid pancake syrup as it won’t give you the same rich taste.
• Sea scallops: Large sea scallops are key to this recipe – bay scallops are too small and won’t work well. If you absolutely can’t find sea scallops, large shrimp (peeled and deveined) can work, but you’ll need to adjust the cooking time down by 2-3 minutes.
• Bacon: Regular cut bacon works best here. Thick-cut bacon takes too long to crisp and might leave your scallops overcooked. Turkey bacon can work but won’t give the same rich result.
• Soy sauce: You can swap in coconut aminos or tamari if you need a gluten-free option. If using coconut aminos, you might want to add a pinch of salt since it’s less salty than regular soy sauce.
• Dijon mustard: Whole grain mustard works great as a substitute. In a pinch, you can use yellow mustard mixed with a splash of white wine vinegar.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking bacon-wrapped scallops is getting both the bacon crispy and the scallops perfectly cooked – overcooking the scallops will make them tough and rubbery while underdone bacon will be chewy and unappetizing. To avoid this, par-cook your bacon until it’s about halfway done before wrapping the scallops, and make sure your scallops are completely dry by patting them with paper towels before wrapping. Another common mistake is not securing the bacon properly – use toothpicks to hold the bacon in place, but remember to soak the toothpicks in water for 30 minutes first to prevent them from burning. For the best results, let your scallops come to room temperature before cooking and don’t move them around too much in the pan – give them time to develop a nice golden crust on each side.

What to Serve With Bacon Wrapped Scallops?

These sweet and savory bacon wrapped scallops make a fantastic main dish that pairs really well with simple sides that won’t overshadow their rich flavor. A light green salad with a lemon vinaigrette or some roasted asparagus would balance out the maple-glazed scallops nicely. For a more filling meal, try serving them over a bed of garlic butter rice or creamy risotto to soak up all that delicious sauce. If you’re serving these as an appetizer instead, they’re perfect on their own with just a squeeze of fresh lemon and maybe some cocktail picks for easy grabbing!

Storage Instructions

Keep Fresh: If you have any leftover bacon wrapped scallops (which rarely happens!), place them in an airtight container in the fridge for up to 2 days. The maple glaze will keep the scallops nice and moist, but try to enjoy them sooner rather than later for the best taste and texture.

Make Ahead: You can prep these up to 8 hours in advance – just wrap the scallops in bacon and keep them covered in the fridge. Wait to brush on the maple glaze until right before cooking. This is super helpful when you’re planning a dinner party!

Warm Up: To enjoy leftover scallops, gently warm them in the oven at 275°F for about 10 minutes, or until they’re just heated through. Try to avoid using the microwave as it can make the bacon soggy and overcook the scallops.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 90-100 g
• Fat: 120-130 g
• Carbohydrates: 130-140 g

Ingredients

• 3/4 cup authentic maple syrup
• 1/4 cup soy sauce
• 1 tablespoon dijon mustard
• 12 large sea scallops
• 12 strips of bacon
• 2 tablespoons brown sugar

Step 1: Marinate the Scallops

Begin by whisking together maple syrup, soy sauce, and mustard in a bowl to create the marinade.

Add the scallops to the mixture, ensuring they are fully coated, and let them marinate for about one hour.

This will infuse the scallops with a delightful blend of flavors.

Step 2: Partially Cook the Bacon

While the scallops are marinating, partially cook the bacon until it’s still pliable but not fully crispy.

This ensures the bacon can wrap easily around the scallops without breaking.

Allow the bacon to cool slightly before handling.

Step 3: Preheat the Oven

Preheat your oven to 375ºF (190ºC).

For easier cleanup, you can line a baking sheet with foil at this point.

Step 4: Assemble the Bacon-Wrapped Scallops

Wrap a slice of partially cooked bacon around each marinated scallop.

Use a toothpick to secure the bacon in place.

Once assembled, place the bacon-wrapped scallops on the prepared baking sheet.

Step 5: Bake to Perfection

Sprinkle each scallop with a touch of brown sugar to add a caramelized finish.

Bake in the preheated oven until the scallops become opaque and the bacon is crisp, which should take about 10-15 minutes.

Make sure to turn the scallops at the halfway point to ensure even cooking.

Step 6: Serve and Enjoy

Remove the baking sheet from the oven and transfer the scallops to a serving platter.

Serve them warm, as the flavors and textures come together beautifully when fresh out of the oven.

Enjoy!