📝 About This Recipe
This elegant appetizer marries the buttery, oceanic sweetness of jumbo dry-packed scallops with the smoky, salty crunch of premium applewood-smoked bacon. A delicate brush of maple-dijon glaze elevates the dish, creating a sophisticated balance of flavors that dance between savory and sweet. Perfect for high-end dinner parties or a romantic evening, these scallops are a masterclass in texture and decadence.
🥗 Ingredients
Main Ingredients
- 12 pieces Jumbo Sea Scallops (dry-packed, U-10 or U-12 size)
- 6 slices Thin-cut Applewood Smoked Bacon (cut in half crosswise)
- 2 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 1 tablespoon Extra Virgin Olive Oil (for brushing the pan)
Maple-Dijon Glaze
- 3 tablespoons Pure Maple Syrup (Grade A Amber)
- 1 tablespoon Dijon Mustard (smooth style)
- 1/4 teaspoon Smoked Paprika
- 1 pinch Cayenne Pepper (optional for heat)
For Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 whole Lemon Wedges (cut into 4-6 wedges)
- 1/2 cup Microgreens (for plating)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
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2
Remove the scallops from the refrigerator and pat them extremely dry with paper towels. Removing moisture is the secret to a perfect sear and preventing the bacon from steaming.
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3
Locate the small, tough side muscle (the 'foot') on each scallop and gently pinch and pull it off; discard these muscles.
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4
Place the bacon slices on a microwave-safe plate between paper towels and microwave for 2-3 minutes. You want the bacon partially cooked and rendered, but still flexible enough to wrap. This ensures the bacon gets crispy without overcooking the delicate scallops.
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5
In a small bowl, whisk together the maple syrup, Dijon mustard, smoked paprika, and cayenne pepper until smooth to create your glaze.
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6
Lightly season the top and bottom of each scallop with kosher salt and black pepper. Be conservative with the salt, as the bacon adds its own salinity.
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7
Wrap one half-slice of the par-cooked bacon around the circumference of each scallop. Secure the bacon by piercing it through the side with a wooden toothpick.
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8
Place the wrapped scallops on the prepared baking sheet, standing them upright on their flat sides.
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9
Using a pastry brush, lightly coat the top of each scallop with the melted butter, then generously brush the maple-dijon glaze over the bacon and the top of the scallop.
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10
Bake in the center of the oven for 10-12 minutes. The bacon should begin to crisp and the scallops should turn opaque.
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11
Switch the oven to 'Broil' for the final 2 minutes. Watch closely! Broil until the bacon is golden-brown and the glaze is bubbling and caramelized.
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12
Remove from the oven and let rest for 2 minutes. This allows the juices to redistribute so the scallops remain succulent.
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13
Carefully remove the toothpicks before serving. Transfer to a platter bedded with microgreens.
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14
Garnish with minced chives and serve immediately with fresh lemon wedges on the side for a bright, acidic finish.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that cause them to leak water and prevent browning. Par-cooking the bacon is essential because bacon takes longer to crisp than a scallop takes to cook through. If you don't have toothpicks, you can thread 3 wrapped scallops onto a rosemary sprig for a rustic, aromatic presentation. Don't overcook! A perfectly cooked scallop should have a slightly translucent center and a buttery texture; once they feel firm to the touch, they are done. For an extra layer of flavor, add a drop of liquid smoke to the glaze for a 'campfire' depth.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Sauvignon Blanc or a dry Champagne to cut through the richness of the bacon. Serve atop a small mound of creamy cauliflower purée or pea shoot pesto for a complete appetizer course. Accompany with a light arugula salad tossed in a lemon-shallot vinaigrette to balance the sweetness of the maple glaze. For a surf-and-turf theme, serve alongside prime rib sliders or a small wagyu beef carpaccio.