Ingredients:

  • 1 lb (450 g) Large Dry-Packed Sea Scallops (approx. 12–16 count)
  • 8 slices Thin-Cut Smoked Streaky Bacon
  • 1/4 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp (30 ml) Pure Maple Syrup (Grade A Dark)
  • 1 Tbsp (15 ml) Balsamic Vinegar
  • 1/4 tsp Garlic Powder

Instructions:

  1. Prep the Scallops: Pat the scallops very dry using several layers of paper towels. Moisture is the enemy of a good sear and crisp bacon. Season lightly with salt and pepper.
  2. Prep the Bacon: Slice each strip of bacon lengthwise down the middle. This creates two thinner, shorter strips (16 total).
  3. Assemble the Scallops: Take one thin bacon strip and tightly wrap it around the side edge of a scallop. Secure the bacon end to the scallop using a wooden toothpick.
  4. Prepare the Glaze: Whisk together the maple syrup, balsamic vinegar, and garlic powder in a small bowl. Set aside.
  5. Preheat the air fryer to 400°F (200°C) for at least 5 minutes.
  6. First Cook (Bacon Crisp): Lightly coat the air fryer basket or tray with non-stick spray, if necessary. Place the wrapped scallops in the basket in a single layer, ensuring they are not touching. Air fry for 5 minutes.
  7. Glaze and Finish: Brush the tops of the scallops and bacon lightly with the maple-balsamic glaze. Be careful not to use too much glaze at this stage, or it will drip and burn.
  8. Air fry for an additional 3 to 4 minutes, until the bacon is deep golden brown, sticky, and crisp, and the scallops are opaque.
  9. Repeat and Serve: Carefully remove the finished scallops from the basket and repeat the process with the remaining scallops. Crucially, remember to remove the toothpicks before serving!