Bacon Wrapped Scallops: Maple-Glazed Perfection with Crisp Bacon

An Overview of the Perfect Appetizer: Maple and Glazed Scallops

Can we just talk about the aroma for a minute? It's that smoky, sweet, coastal smell the minute the fat from the bacon hits the heat and the maple starts to caramelize, your entire kitchen smells like a five and star dining experience.

When you finally bite into one, the crunch of the bacon gives way to the perfectly soft, tender, and sweet interior of the scallop. It’s heaven on a toothpick, honestly.

I used to avoid making these for parties because achieving crispy bacon without turning the scallop into a rubber eraser felt like winning the lottery. My early attempts resulted in flabby, sad bacon shields protecting tragically overcooked seafood. But I cracked the code!

This specific recipe is a lifesaver because it uses one simple trick that guarantees a perfect texture balance every time, making it the easiest "fancy" appetizer you'll ever serve.

This isn’t just another Bacon Wrapped Scallops recipe ; this is the definitive guide to ensuring success, especially if you’re using your oven (or even the air fryer!). Ready to skip the guesswork and impress everyone?

Let’s crack on and talk about the few simple ingredients you need.

The Secret to Crispy Bacon Wrapped Scallops: Par and Baking Technique

Why This Recipe Delivers Perfect Sweet and Salty Balance

The biggest enemy of the perfectly cooked bacon wrapped scallop is the water content and the cooking speed. Scallops cook lightning and fast. Bacon, especially if it’s thick and cut, takes forever to render its fat and crisp up.

If you cook them simultaneously from raw, the scallop is rubber long before the bacon is golden.

The solution is the par and baking technique. We cook the bacon halfway before wrapping the scallop. This renders most of the fat and sets the bacon structure so it’s already on its way to crispiness. When you stick it back in the oven wrapped around the scallop, the scallop has just 10 minutes to cook perfectly, while the bacon finishes its journey to maximum crunch. We then hit it with a gorgeous maple and Dijon glaze during the final moments to give it that irresistible sticky sweetness. This sweet and savory combination is addictive! If you like this flavor profile, you might also be keen on my Bacon Wrapped Shrimp Appetizer: The Best Crispy Maple and Glazed Recipe , which uses a similar glazing trick.

Nutritional Information (Per Serving)

Essential Ingredients for Maple and Glazed Bacon Wrapped Scallops

You don't need much, which is why this is such a brilliant easy appetizer recipe . Quality counts here, though!

Substitutions and Flavor Variations for the Glaze

Sometimes you’re missing one key thing! Don’t panic.

Choosing the Right Scallop Size: Sea Scallop Selection Guide

If you see "Bay Scallops," leave them alone. They are tiny and will disappear inside the bacon. We need Sea Scallops , specifically ones that are U/10 or U/12 count (meaning 10 or 12 scallops per pound). Why?

They offer enough girth to withstand the cooking time needed to crisp the bacon without turning dry. Always buy dry and packed scallops if possible; wet and packed scallops are treated with phosphates, which causes them to leach water and taste mushy.

Prep Checklist: Ensuring Dry Scallops and Removing the Side Muscle

This sounds dramatic, but it’s the difference between gorgeous texture and disappointment.

1. Pat aggressively: Lay your scallops on a clean stack of paper towels. Pat them firmly until the towel looks wet. Wait 5 minutes. Pat them again. They must be bone and dry.
2. Remove the muscle: Look for the small, tougher, crescent and shaped piece of tissue on the side of the scallop. This is the adductor muscle. If it’s still attached, peel it off and discard it. It gets tough and chewy when cooked.

Chef's Note: If you are grilling these, the dryness is even more crucial. If you want to try an outdoor version, check out my tips for Seaside Sizzle Flawless Grilled Scallops with Garlic Butter .

Bacon Type and Thickness Guide for Optimal Crispness

As mentioned, thin and cut, regular sliced bacon is your friend. If you only have thick and cut, you must par and bake it for at least 10– 12 minutes instead of 6– 8 minutes, and even then, results may vary.

I prefer standard smoked streaky bacon (American style) because the fat renders beautifully and adds that essential smoky flavor. You need 8 slices, cut in half width and wise, to wrap 16 scallops.

How to Make Bacon Wrapped Scallops: Step and by-Step Guide

Step 1: Par and Baking the Bacon for Maximum Crispness

Preheat your oven to 400°F (200°C). Lay out the 16 half and slices of bacon on a baking sheet lined with foil or parchment paper (makes cleanup so much easier!). Bake for 6– 8 minutes. They should be floppy but starting to firm up, with the fat glistening and slightly rendered.

Remove and let cool slightly on the tray.

Step 2: Preparing the Scallops and Maple and Dijon Glaze

While the bacon is cooling, whisk together your melted butter, garlic powder, and lemon juice. Set aside. Season your dried scallops lightly with salt and pepper (remember, the bacon is salty).

In a small saucepan, combine the maple syrup and Dijon mustard. Bring it to a low simmer for about 60 seconds until slightly thickened. Do not boil rapidly. Take it off the heat immediately. This is our perfect sticky glaze!

Step 3: Wrapping, Securing, and Final Baking Instructions

1. Take one par and baked bacon half and slice. Tightly wrap it around the curved side of a single scallop.
2. Secure it by threading a wooden toothpick horizontally through the center of the bacon overlap and the scallop itself. This keeps the bacon from unfurling while it finishes crisping.
3. Arrange the wrapped scallops on the baking sheet (seam and side down usually works best).
4. Brush the tops of the bacon and the exposed scallop flesh generously with the butter mixture.
5. Bake at 400°F (200°C) for 6 minutes.
6. Remove the tray. Brush the scallops generously with the maple and Dijon glaze.
7. Switch the oven to Broil/Grill (High) . Place the tray 6 8 inches beneath the broiler element and broil for 2– 4 minutes. Watch this stage like a hawk! You want the bacon to turn deep mahogany and the glaze to bubble slightly, but you absolutely don't want it to burn.
8. Remove immediately. Let them rest for one minute, then remove every single toothpick before serving.

Achieving Coastal Perfection: Pro Tips & Troubleshooting

Why Is My Bacon Not Crisp?

Nine times out of ten, this is because you skipped or under and did the par and bake. If the bacon is too raw when you wrap the scallop, the scallop will be fully cooked and tough before the bacon is anywhere near crispy.

The Fix: If you notice your bacon lagging in the oven, take the tray out, gently pull the scallops off the toothpicks, and stick them aside. Put the bacon pieces back under the broiler for 1– 2 minutes, then re and wrap and finish cooking the scallops (which will only take a minute or two).

Safe Internal Temperature for Scallops

While professional chefs often aim for medium and rare, when wrapped in bacon and baked, you want the scallops to reach an internal temperature of 125 130°F (52 54° C) . They should be opaque throughout, but still soft and tender, yielding slightly when pressed.

Anything over 135°F is heading into rubber territory.

Storage, Freezing, and Reheating Scallop Appetizers

Did you make too many Holiday Party Foods ? Good news!

• Fridge Storage: Cooked bacon wrapped scallops keep well in an airtight container in the fridge for up to 3 days.
• Freezing Cooked Scallops: I wouldn't recommend freezing raw scallops wrapped in bacon; the texture degrades too much. However, you can freeze fully cooked and cooled scallops for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: This is crucial. Never microwave them! That will instantly ruin the crispiness and turn the scallop rubbery. Reheat them quickly in the oven or Air Fryer at 350°F (175°C) for 3– 5 minutes until the bacon is sizzling again. The air fryer is truly the winner for reheating.

What to Serve Alongside Maple and Glazed Scallops

These are definitely rich and savory, so pairing them with something bright, sharp, or complementary works best.

• A simple, peppery bed of arugula dressed with balsamic vinaigrette.
• A side of creamy, luxurious seafood risotto (if you're making this a main course, that is! I highly recommend my recipe for Brown Butter Scallops with Parmesan Risotto Restaurant Quality At Home if you want a complete meal).
• For a contrasting salty crunch, try serving them alongside crisp asparagus spears tossed in sea salt.

Make and Ahead Prep: Can I Wrap Them the Night Before?

Yes, but with one caveat. You can complete Step 1 (par and baking the bacon) and Step 2 (drying and seasoning the scallops). You can then wrap them (Step 3) and secure them with the toothpick, but do not brush them with the butter or glaze yet.

Store the wrapped, raw scallops in an airtight container in the fridge overnight. Pull them out 30 minutes before baking and proceed with Step 4 onward. This is a massive time saver when prepping Fancy Appetizers for a crowd!

Best Skewers for Secure Wrapping

Wooden toothpicks are usually sufficient for standard oven baking. If you are attempting Bacon Wrapped Scallops on the Grill , I suggest using metal skewers (if making a kebab) or slightly thicker wooden cocktail skewers, as the extreme heat of the grill can burn through regular toothpicks too quickly.

Wine, Cocktail, and Drink Pairings

Because the dish is sweet, smoky, and salty, you need acidity or dryness to cut through that richness. Avoid heavy reds.

• Wine: A crisp, unoaked white is ideal. Think Sauvignon Blanc, Dry Riesling, or even a good quality Italian Prosecco.
• Cocktail: A classic Old Fashioned or a simple Gin & Tonic (the bitter tonic cuts through the maple sweetness perfectly).