Few appetizers command attention quite like Bacon-Wrapped Scallops with Maple Glaze. This dish is the epitome of high-impact, low-effort elegance. It takes the naturally tender, buttery texture of a perfectly seared scallop, wraps it in a crisp blanket of smoky bacon, and finishes the whole bite with a glossy, addictive glaze made from pure maple syrup and tangy balsamic vinegar. It is a harmonious marriage of sweet, smoky, and savory that simply melts in your mouth.
Whether you are hosting a formal holiday dinner, a game-day gathering, or a romantic date night, this recipe is your secret weapon. The simplicity of the ingredients belies the complexity of the flavor. The secret to achieving perfection lies in two crucial steps: patting the scallops bone-dry for a beautiful sear, and par-cooking the bacon so it crisps up at the same rate as the scallop cooks. The final, quick brush of that luxurious maple glaze in the last few minutes of cooking seals the deal, creating a caramelized crust that is truly irresistible.
Forget the fussy preparation—this impressive dish is easier to master than you think. Get ready to create a masterpiece that will have your guests asking for the recipe.
Why This Appetizer is a Guaranteed Sensation
The popularity of this Bacon-Wrapped Scallops with Maple Glaze recipe stems from its perfect balance of textures and flavors, which makes it an ideal choice for a high-performing blog post.
- The Savor-Sweet-Smoky Trifecta: The combination of salty bacon, tender scallop (savory), and maple syrup (sweet) creates a flavor profile that is deeply satisfying and highly craveable. This is the umami of appetizers.
- Texture Contrast is Key: You get the crunch of the crispy bacon, the soft, velvety texture of the scallop center, and the sticky, slightly chewy exterior created by the maple glaze. This contrast is what makes each bite interesting.
- Elegance, Simplified: While the final product looks gourmet and expensive, the active cooking time is less than 15 minutes. It uses simple techniques that anyone can master.
- Perfect Portion Control: Served on a simple toothpick, these are designed to be a one-bite wonder, making them easy to eat while mingling.
- Make-Ahead Friendly: The scallops can be wrapped and prepped hours ahead of time, allowing the host to relax when guests arrive.
Ingredients
Success starts with the quality of your main ingredients. Always opt for high-quality scallops and thick-cut bacon.
For the Bacon-Wrapped Scallops
- 1 pound large sea scallops (about 16-20 scallops), labeled “dry” if possible
- 8-10 slices thin or regular-cut bacon (thick-cut is difficult to wrap)
- 1 tablespoon olive oil or butter (for searing)
- Salt and freshly ground black pepper (use sparingly as bacon is salty)
- Wooden toothpicks
For the Maple-Balsamic Glaze
- 1/4 cup pure maple syrup (Grade A Dark Robust or Grade B for best flavor)
- 1 tablespoon balsamic vinegar (high quality is recommended)
- 1/2 teaspoon soy sauce (optional, for depth of umami flavor)
- Pinch of red pepper flakes (optional, for a hint of heat)
Step-by-Step Instructions: Prep, Wrap, Sear, and Glaze
The process is simple, but the timing is crucial for ensuring both the bacon and the scallops cook perfectly.
Part 1: Prepping the Scallops and Bacon (10 Minutes)
- Prep the Scallops (CRITICAL STEP): Rinse the scallops and gently pat them absolutely dry with paper towels. Remove the tough, muscular “foot” (side muscle) if present. Season lightly with pepper (avoiding too much salt). A dry scallop is the only way to get a good sear.
- Par-Cook the Bacon: Cut the bacon slices in half width-wise, creating 16-20 short pieces. Place the bacon pieces on a baking sheet lined with parchment paper. Bake at 400∘F (200∘C) for 6-8 minutes, or until the bacon is mostly cooked but still flexible (not crisp). This prevents the bacon from being floppy when the scallops are done.
- Wrap the Scallops: Wrap one piece of par-cooked bacon tightly around the circumference of each scallop. Secure the bacon by inserting a wooden toothpick straight through the seam of the bacon and into the scallop.
Part 2: Making the Maple Glaze (5 Minutes)
- Combine Ingredients: In a small saucepan, combine the maple syrup, balsamic vinegar, soy sauce (if using), and red pepper flakes (if using).
- Simmer and Reduce: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it simmer for 2-3 minutes, stirring occasionally, until the glaze has thickened slightly and is glossy. Remove from heat and set aside.
Part 3: Searing and Finishing (10 Minutes)
- Heat Skillet: Heat 1 tablespoon of olive oil or butter in a large cast-iron skillet (or other oven-safe skillet) over medium-high heat until shimmering.
- Sear the Scallops: Place the scallops in the hot skillet, ensuring the bacon seam side is face down first. Do not overcrowd the pan; work in batches if necessary. Sear for 2-3 minutes until the bottom bacon edge is crisp and golden.
- Flip: Flip the scallops and sear the other side for another 2-3 minutes, or until the scallop is just firm and opaque.
- Glaze and Finish: Reduce the heat to low. Brush the tops of the scallops generously with the prepared Maple-Balsamic Glaze. Cook for 30 seconds, then flip, glaze the other side, and cook for another 30 seconds. This caramelizes the glaze without burning.
- Serve Immediately: Remove from the pan, garnish with fresh parsley or chives, and serve immediately. Remember to warn guests about the toothpick!
Pro Tips for the Ultimate Seared Scallop
Perfection in this recipe is all about managing moisture and heat. Follow these tips to prevent chewy scallops and floppy bacon.
- The “Dry” Scallop Difference: Scallops labeled “wet” are treated with phosphates that make them absorb water, increasing their weight (and price) but making them impossible to sear properly. Always ask your fishmonger for “dry” scallops.
- Pat, Pat, Pat: Even dry scallops contain surface moisture. Lay them out on several layers of paper towels for 15 minutes and gently pat them dry right before wrapping the bacon. Moisture is the enemy of the sear.
- Do NOT Overcook: Scallops are extremely lean and cook fast. Overcooked scallops become tough and rubbery. You want them just opaque throughout, with a slight firmness to the touch. The internal temperature should be 125∘F to 130∘F (52∘C to 54∘C).
- Searing Batch Size: Never overcrowd the skillet. If you put too many scallops in at once, the pan temperature drops, and the scallops will steam instead of sear, resulting in a gray, soggy finish. Give them space!
- Glaze Last Minute: The maple glaze contains sugar, which burns easily. Only apply the glaze in the final 60 seconds of cooking, allowing just enough time for it to caramelize and become sticky and glossy.
Serving Suggestions and Flavor Variations
This appetizer is already perfect, but a few twists can make it your own signature dish.
Presentation and Pairing
- Elevated Platter: Serve the scallops arranged in a circle on a bed of fresh mixed greens or arugula, drizzled lightly with the remaining maple glaze.
- Pineapple Skewers: For an even brighter flavor, place the finished scallop and bacon bite onto a longer skewer alternating with a small cube of grilled pineapple. The acidity of the pineapple cuts the richness beautifully.
- Dipping Sauce: While the glaze is built into the recipe, offer a small bowl of Spicy Mayo (mayonnaise mixed with Sriracha) or a bright Lemon-Garlic Aioli for an optional dip.
- Wine Pairing: Pair this dish with a crisp, acidic white wine like Sauvignon Blanc or a light, unoaked Chardonnay. The acidity helps cleanse the palate from the richness of the bacon and glaze.
Creative Glaze Variations
- Bourbon Maple Glaze: Substitute the balsamic vinegar with 1 tablespoon of high-quality bourbon. This adds a sophisticated, woody, and boozy note that pairs perfectly with the smoke of the bacon.
- Spicy Honey-Chili Glaze: Replace the maple syrup with hot honey and double the amount of red pepper flakes and soy sauce. The result is a fiery, sticky glaze.
- Rosemary-Garlic Glaze: Instead of maple, reduce 2 tablespoons of dry white wine with 1 tablespoon of lemon juice, 1 clove of minced garlic, and 1 teaspoon of finely chopped fresh rosemary. This creates a savory, herbaceous finish.
Frequently Asked Questions
- Can I make Bacon-Wrapped Scallops ahead of time? Yes! You can complete Part 1 (Prepping and Wrapping) up to 4 hours in advance. Wrap the scallops, secure them with toothpicks, and store them uncovered on a baking sheet in the refrigerator. This allows them to air-dry slightly, which further improves the sear. Prepare the glaze and store it separately. Only sear them right before serving.
- Can I bake these instead of searing them? Yes, for a large batch, baking is easier, though the sear won’t be as intense.
- Preheat oven to 425∘F (220∘C).
- Place the wrapped scallops on a foil-lined baking sheet.
- Bake for 10-12 minutes.
- Brush with the maple glaze and bake for an additional 2-3 minutes until the bacon is crisp and the glaze is caramelized.
- My bacon is floppy when the scallops are done. Why? You likely skipped the crucial step of par-cooking the bacon! Bacon takes much longer to crisp up than a scallop takes to cook. By baking the bacon for 6-8 minutes first, you shorten its cooking time, ensuring it gets crisp just as the scallops reach their perfect doneness.
- What can I use instead of bacon? For a lighter flavor, you can use thin slices of prosciutto or pancetta. These are usually cured and don’t require par-cooking; just wrap them around the scallop and bake or sear. They will crisp up very quickly.
- How do I safely reheat leftovers? Reheating in the microwave will turn the bacon soggy and the scallops rubbery. To reheat, place them on a foil-lined baking sheet and bake in a 350∘F (175∘C) oven for 5–7 minutes, or until heated through. The bacon will crisp up again, and the scallop should remain moist.
This Bacon-Wrapped Scallops with Maple Glaze recipe delivers on its promise of an easy, elegant, and unforgettable dish. Enjoy the rave reviews!
Don’t forget to Pin this showstopper recipe for later and share your favorite pairing ideas in the comments below!
Bacon Wrapped Scallops with Maple Glaze
These bacon wrapped scallops with maple glaze are the perfect combination of sweet, savory, and smoky flavors. Juicy scallops are wrapped in crispy bacon and brushed with a delicious maple syrup glaze — an elegant appetizer or main dish.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- In a skillet, cook bacon slices for about 3–4 minutes until partially cooked but not crispy. Drain on paper towels.
- Pat scallops dry with paper towels and season with black pepper and paprika.
- Wrap each scallop with half a slice of bacon and secure with a toothpick.
- In a small bowl, whisk maple syrup, soy sauce, and melted butter to make the glaze.
- Arrange scallops on the wire rack and brush with half of the glaze.
- Bake for 15–18 minutes, flipping halfway through, and brush with remaining glaze near the end of baking.
- Remove from oven, rest briefly, and serve warm. Optionally garnish with parsley or lemon wedges.
Notes
Use thick-cut bacon partially cooked before wrapping for even crisping. Serve with lemon wedges or over a bed of greens. For a spicy twist, add a pinch of cayenne to the glaze.