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Little green plate with 5 bacon scallops on it and the plate of scallops in the background - square
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Bacon Wrapped Scallops

These bacon wrapped scallops are marinated in a perfectly balanced sweet and salty marinade and baked to perfection!
Course Appetizer
Cuisine Appetizer
Keyword bacon wrapped scallops
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 24 pieces
Calories 225kcal
Author Elaine Benoit

Equipment

Ingredients

  • 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 bacon

Instructions

  • Rinse and pat your scallops dry, place in a medium stainless steel mixing bowl.
    1 pound sea scallops
  • Add soy sauce, maple syrup, mustard and garlic paste and mix together.
    1/4 cup soy sauce, 1/4 cup maple syrup, 2 teaspoons dijon mustard, 1 teaspoon 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 jelly roll pan with foil, lay the bacon on the foil, and bake for 8 minutes.
    12 slices bacon
  • Remove the 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 and line the wrapped scallops on the pan. Bake for 8 minutes and turn the scallops and continue to bake for seven more minutes.
  • Plate
  • Smile
  • Enjoy

Notes

Helpful tips
    • Sea scallops are the choice for this recipe. Bay scallops are too small to be wrapped in bacon.
    • If you use frozen scallops like I do, you must defrost them. Either do so in the refrigerator overnight or quickly defrost them by placing the bag they come in into a large bowl filled with COLD water. Change the water every 5 minutes. I find it takes around 15 minutes using this method.
    • Partially cook the bacon for 8 minutes because you want the strips to be still flexible to roll up the scallops.
    • I usually use thick-cut bacon but you don't need to.
    • Marinate the scallops in a glass bowl and place the container in the fridge. Stir after 15 minutes and continue marinating for 15 more minutes.
    • Bacon will shrink when it's fully cooked, so it's okay if it separates a little. You can re-wrap the scallops or not. No one will care because they are so delicious.
    • Don't use salt in this recipe as both the soy sauce and bacon provide sodium.
    • You can shake some black pepper in the marinade. I don't just because my hubby doesn't like it.
    • I don't serve this appetizer with a lemon butter or anything like that as the marinade I use on the scallops is enough.
    • Before wrapping the scallops with the bacon, take out as many toothpicks as you will need and set aside. You can also use small wooden skewers if you prefer.
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.

Nutrition

Serving: 4pieces | Calories: 225kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 329mg | Potassium: 83mg | Sugar: 2g | Vitamin A: 5IU | Calcium: 7mg | Iron: 0.2mg