Maple Bacon Wrapped Scallops
Sweet, salty, crispy, and buttery. These maple bacon wrapped scallops are one of those “you’ve gotta try this one” kind of dishes. You get that perfect golden sear on the scallop, wrapped in smoky bacon, then finished with a quick orange-maple glaze that pulls everything together. They look fancy, but come together fast. Perfect for date night or when you just want to show off a little.
Ingredients
- 20 large scallops fresh or thawed (side muscle removed if needed)
- 20 slices maple bacon
- 1 tbsp high smoke point oil canola grapeseed, or avocado
- 1½ tbsp butter
- 1 tbsp brown sugar
- 2 tbsp fresh orange juice
- 20 toothpicks
- Salt to taste
- a pinch of chili flakes Optional finish
Instructions
- In a skillet over medium heat, cook the bacon until mostly cooked but still flexible. Transfer to a plate and set aside.
- Pat the scallops very dry and lightly season with salt.
- Wrap each scallop with a half slice of bacon and secure with a toothpick.
- Heat oil in a clean skillet over medium-high heat. Add scallops without overcrowding and sear for about 2 minutes per side, until golden.
- Reduce heat slightly. Push scallops to one side of the pan (or remove briefly if needed). Add butter, brown sugar, and orange juice to the empty side. Let it melt and bubble, then spoon the glaze over the scallops until coated.
- Optional: Finish with a pinch of chili flakes for a little extra kick.
- Serve immediately.
- Enjoy!
Notes
- If your scallops release liquid in the pan, let it cook off before searing, moisture keeps them from browning
- Don’t overcook, scallops go from perfect to rubbery fast
- If your glaze thickens too much, add a tiny splash of orange juice to loosen it
- Use larger scallops (U10–U12) if you can, they’re easier to sear and stay tender
- Fun fact: U10–U12 just means there are about 10–12 scallops per pound, basically, large scallops.
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