📝 About This Recipe
This elegant appetizer marries the buttery, oceanic sweetness of jumbo sea scallops with the smoky, salty crunch of premium applewood-smoked bacon. A delicate brush of maple-dijon glaze elevates these bites from a simple classic to a gourmet masterpiece, creating a perfect balance of umami and sweetness. Ideal for cocktail parties or a romantic evening, these scallops are seared to golden perfection while remaining incredibly tender inside.
🥗 Ingredients
Main Ingredients
- 12 pieces Jumbo Sea Scallops (dry-packed, tough side muscle removed)
- 6 slices Thin-cut Applewood Smoked Bacon (cut in half crosswise)
- 1 tablespoon Extra Virgin Olive Oil (for searing)
- 1 tablespoon Unsalted Butter (for basting)
Maple-Dijon Glaze
- 2 tablespoons Pure Maple Syrup (Grade A Amber works best)
- 1 teaspoon Dijon Mustard (smooth style)
- 1/4 teaspoon Smoked Paprika
- 1/4 teaspoon Black Pepper (freshly cracked)
Seasoning and Garnish
- 1/2 teaspoon Kosher Salt (to taste)
- 1 tablespoon Fresh Chives (finely minced)
- 1 piece Lemon (cut into wedges for serving)
- 1/4 cup Microgreens (optional, for plating)
👨🍳 Instructions
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1
Thoroughly pat the scallops dry with paper towels. Removing excess moisture is the single most important step to achieving a perfect golden crust.
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2
Locate the small, rectangular 'tag' or side muscle on each scallop and gently pull it off; it can be tough and rubbery when cooked.
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3
Place the bacon slices on a microwave-safe plate lined with paper towels and par-cook them for about 2 minutes. They should be soft and pliable, not crispy yet.
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4
In a small bowl, whisk together the maple syrup, Dijon mustard, smoked paprika, and black pepper to create the glaze.
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5
Wrap one half-slice of the par-cooked bacon around the circumference of each scallop, overlapping slightly.
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6
Secure the bacon in place by threading a toothpick horizontally through the bacon and the center of the scallop.
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7
Lightly season the top and bottom flat surfaces of the scallops with a pinch of kosher salt.
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8
Heat a large heavy-bottomed skillet (cast iron is preferred) over medium-high heat with the olive oil until it just begins to shimmer.
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9
Carefully place the scallops in the hot pan, flat-side down. Do not overcrowd the pan; cook in two batches if necessary.
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10
Sear the scallops for 2-3 minutes without moving them, until a deep golden-brown crust forms on the bottom.
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11
Flip the scallops over and add the tablespoon of butter to the pan. Let it melt and foam around the scallops.
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12
Using a pastry brush, generously coat the top of each scallop with the maple-dijon glaze while they finish cooking for another 1-2 minutes.
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13
Once the bacon is crisp and the scallops are opaque but still tender, remove them from the heat immediately.
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14
Transfer to a serving platter, remove the toothpicks if desired (or leave them for easy handling), and garnish with fresh chives and microgreens.
💡 Chef's Tips
Always look for 'dry' scallops rather than 'wet' ones; wet scallops are treated with phosphates that prevent them from searing properly. Par-cooking the bacon is essential because scallops cook much faster than raw bacon; this ensures the bacon is crispy without overcooking the seafood. Don't over-salt the scallops, as the bacon and the glaze both provide significant sodium. Use thin-cut bacon rather than thick-cut to ensure the wrap is elegant and easy to bite through. If the glaze starts to burn in the pan, add a teaspoon of water or white wine to loosen the caramelization.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sauvignon Blanc or a dry Sparkling Wine to cut through the richness. Serve on a bed of creamy cauliflower purée or pea shoots for a stunning presentation. Offer a side of remoulade sauce or a spicy aioli for those who enjoy extra dipping options. Arrange on a slate board with charred lemon halves for a rustic, high-end aesthetic. These are best served immediately while the bacon is at its peak crunch.