Ingredients:
- 16 Large Sea Scallops (dry-packed)
- 8 slices Thin-cut Smoked Streaky Bacon (cut in half widthwise)
- 2 Tbsp Unsalted Butter, melted
- 1/2 tsp Garlic Powder
- 1 tsp Fresh Lemon Juice
- Kosher Salt and Black Pepper, to taste
- 3 Tbsp Pure Maple Syrup
- 1 tsp Dijon Mustard
Instructions:
- Prep Scallops: Pat the scallops aggressively dry using paper towels. This is crucial for caramelisation. Place them in a bowl and season lightly with salt and pepper.
- Par-Bake the Bacon: Preheat oven to 200°C (400°F). Lay the 16 bacon half-slices on a lined baking sheet. Bake for 6–8 minutes, or until the bacon is mostly cooked but still pliable and not fully crisp. Drain off any excess fat.
- Mix Marinade: Whisk together the melted butter, garlic powder, and lemon juice. Set aside.
- Wrap the Scallops: Take one par-baked bacon half-slice and tightly wrap it around the side of a dried scallop. Secure the end of the bacon slice with a wooden toothpick inserted horizontally through the centre.
- Initial Bake: Arrange the wrapped scallops seam-side down on the same lined baking sheet. Brush the exposed scallops and bacon lightly with the prepared butter mixture.
- Bake: Place the tray in the 200°C (400°F) oven and bake for 6 minutes.
- Prepare the Glaze: While the scallops bake, combine the maple syrup and Dijon mustard in a small pan. Bring to a gentle simmer over low heat for 1 minute until slightly thickened. Remove from heat.
- Glaze and Broil: After the initial 6 minutes of baking, remove the scallops from the oven. Brush the tops and bacon generously with the maple glaze.
- Finish Cooking: Switch the oven setting to Broil/Grill (high heat). Place the tray 6–8 inches from the heat source and broil for 2–4 minutes until the bacon is deep mahogany and the scallop is opaque.
- Rest and Serve: Remove from the oven immediately. Let rest for 1 minute. Crucially, remove all wooden toothpicks before plating and serve hot.