This marinated bacon wrapped scallops recipe is so outstanding that when you serve it to your guests, they are going to feel so special.
This post is a re-do of this recipe! It’s one of my most popular recipes and I felt it deserved some love.
Among my all time favorite things in this world are these bacon wrapped scallops. Seriously.
I love me some scallops!
And when I marinate those delicious round delectable nuggets and then wrap them in bacon – yowza! There is a party going on and everyone is invited!
The only thing in my mind that rivals my love for bacon wrapped scallops is my love for bacon wrapped chicken livers, but that is a totally different blog post, my friends.
FLASHBACK About Bacon Wrapped delicacies
I had been eating bacon wrapped chicken livers forever. It was such a delicacy for me. When I moved away to college, I brought along my trusty toaster oven and yes folks, I made myself bacon wrapped chicken livers – in my dorm room! – more times than I’d like to admit.
I always wondered what the other residents on the floor thought when I squirreled myself away in my room and chowed down on those bacon wrapped goodies.
A few years after I graduated, I attended a wedding. Before the meal, waitstaff were walking around with platters of bacon wrapped appetizers and I thought, ‘SCORE!’ But then I noticed something white in the middle of the bacon. Say what? Since when were chicken livers white?!
I snatched one off the waiter’s tray and popped it in my mouth. ‘SCALLOPS?!’ I screamed out in my head.
Double trouble score!!
I’ve been making both of those bacon wrapped goodies ever since.
The rest is history.
Other appetizer recipes:
On to the bacon wrapped scallops recipe
I bought one pound of the HUGE sea scallops! Look at those babies! I had to cut them in half to wrap them because of their size, but they are tender and delicious. I buy sea scallops when I can.
I gather the marinating ingredients: soy sauce, maple syrup, dijon mustard and garlic paste.
I add the scallops and the rest of the ingredients to a stainless steel mixing bowl and mix them together to coat all the scallops.
I place the mixture into a glass container.
I cover it and place it into the refrigerator for 15 minutes. I take the container out and stir it and place it back in the fridge for another 15 minutes.
While I’m waiting those agonizingly long 30 minutes, I preheat the oven to 375. I grab a jellyroll pan and line it with foil. I place my bacon on the pan and bake it for 8 minutes. You want it to be somewhat cooked but not fully cooked and hard to roll.
I place the cooked bacon on some paper towels to soak up some of the grease.
Next, I cut the bacon in half and start to roll the scallops up in them, using a toothpick to secure the bacon.
I replace the foil on the jellyroll pan and line the wrapped scallops on it.
I bake the scallops for 8 minutes and flip them and bake them for another 7 minutes. (So 15 minutes total.)
Yay they are done.
Time to plate the Best Marinated Bacon Wrapped Scallops
Doesn’t that look delish? One of the things I love about marinating the scallops is that it flavors them so nicely. This marinade is a great balance between sweet and salty – a perfect combo for scallops!
What if the Bacon Doesn’t overlap?
Bacon shrinks somewhat when cooked thoroughly, so that is normal. Don’t worry, people aren’t going to be inspecting these babies before devouring them. It happens all the time. Sometimes I re-roll them once they are cooked, but usually, I just leave them as is.
Let’s look at the bacon wrapped scallops from an overhead view.
Here’s another angle of the plated scallops.
I asked Christopher to be my hand model.
Enough waiting already!! Time for me to take a bite of one of these bacon wrapped scallops!! (This is the only photo I kept of the old photos).
I hope you enjoyed this recipe!
Please feel free to leave me a comment, Pin the photo to Pinterest and Yum the recipe to Yummly!
And as always, may all your dishes be delish!
- 1 pound sea scallops cut in half if too big
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 2 teaspoons dijon mustard
- 1 teaspoon garlic paste or 1/2 teaspoon powder
- 12 slices of bacon
Rinse and pat your scallops dry, place in a medium stainless steel mixing bowl
Add soy sauce, maple syrup, mustard and garlic paste
Place in a glass container with a lid and put in the refrigerator for 30 minutes, stirring once at 15 minutes
Preheat oven to 375
Line a jellyroll pan with foil and line the bacon on the foil
Bake for 8 minutes
Remove bacon onto a paper towel and blot the grease off
Re-line the jellyroll pan with foil
Cut the bacon in half and wrap a scallop in each half. Secure with a toothpick
Line all the wrapped scallops on the foil
Bake for 8 minutes, turn scallops and bake for 7 more minutes
Place all the bacon wrapped scallops on a platter
Pretend a waiter walked by serving you
Place a few on your plate
Lift one to your mouth and gently bite into it
I had more scallops than bacon because I cut them in half so I sautéd the scallops for 4 minutes on medium heat with the marinade.