Bacon-Wrapped Scallops with Maple Glaze

The challenge with bacon-wrapped scallops is timing: bacon takes longer to crisp than scallops take to cook. The solution is par-cooking the bacon first so both components finish together. These sweet and savory bites feature a sticky maple glaze that caramelizes in the oven, creating an irresistible combination of textures and flavors. This crowd-pleasing recipe is a perfect Valentine’s Day appetizer for a romantic dinner or Galentine’s party that disappears the moment it hits the table.

Why You’ll Love It

• Par-cooking the bacon solves the most common problem with this dish
• Works as an elegant appetizer or a main course
• The maple glaze adds complexity without extra effort
• Can be assembled hours ahead and baked when ready
• Impressive presentation with minimal skill required

Ingredients

For the Scallops:

• 1 pound dry-packed sea scallops (about 12-16 scallops, U-10 or U-15 size)
• 8 slices thin-cut bacon (not thick-cut)
• Kosher salt
• Freshly ground black pepper
• Toothpicks (soaked in water for 10 minutes if using wooden ones)

For the Maple Glaze:

• 3 tablespoons pure maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon garlic powder

For Serving:

• Chopped fresh chives or parsley
• Flaky sea salt

Steps

1. Par-cook the bacon. Preheat oven to 375°F. Arrange bacon slices in a single layer on a rimmed baking sheet. Bake for 8-10 minutes until the bacon is partially cooked and pliable but not crisp. It should still bend without breaking. Transfer to a paper towel-lined plate. The bacon will finish cooking wrapped around the scallops.
2. Prepare the scallops. While bacon cooks, remove the small side muscle from each scallop if attached. Place scallops on a plate lined with paper towels. Press gently with another paper towel to dry thoroughly. Season lightly with salt and pepper.
3. Make the maple glaze. In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, smoked paprika, cayenne if using, and garlic powder. Set aside.
4. Wrap the scallops. Cut each bacon slice in half crosswise, giving you 16 half-strips. Wrap one half-strip around the circumference of each scallop, slightly overlapping the ends. Secure with a toothpick inserted through both layers of bacon and through the center of the scallop.
5. Arrange on the baking sheet. Line a clean wire rack on a rimmed baking sheet. Place wrapped scallops on the rack, flat side down, with space between each. The rack allows air circulation so the bacon crisps evenly.
6. Apply the first layer of glaze. Brush the tops and sides of each wrapped scallop generously with the maple glaze. Reserve about half the glaze for a second application.
7. Bake until bacon crisps. Bake at 375°F for 10-12 minutes. Remove from oven and brush with remaining glaze.
8. Broil to caramelize. Turn the broiler to high. Position the rack 6 inches from the heat. Broil for 2-3 minutes, watching carefully, until the glaze caramelizes and the bacon is deeply browned. The glaze can burn quickly, so do not walk away.
9. Check doneness. The scallops should be just opaque in the center. If you have a thermometer, internal temperature should read 125-130°F. They will carry over to 130-135°F while resting.
10. Rest and serve. Let rest for 2 minutes. Remove toothpicks before serving or warn guests if leaving them in. Transfer to a serving platter. Garnish with chopped chives and a pinch of flaky sea salt.

Helpful Tips and Substitutions

Why thin-cut bacon? Thick-cut bacon takes too long to crisp and will overcook the scallops. Thin bacon becomes crispy in the same time the scallops need to cook through.

Par-cooking is not optional: Raw bacon wrapped around scallops results in either raw, floppy bacon or overcooked, rubbery scallops. Par-cooking gives you control.

How to know when bacon is par-cooked correctly: The bacon should be lighter in color than raw but still completely pliable. It should bend easily without any resistance. If it snaps or holds its shape, it has cooked too long.

Dry-packed scallops matter: Wet-packed scallops release liquid during cooking, causing the bacon to steam instead of crisp. Always use dry-packed for this recipe.

Maple syrup substitution: Honey works as a substitute but is sweeter and browns faster. Reduce broiling time accordingly.

Make it spicier: Increase cayenne to 1/2 teaspoon or add a few dashes of hot sauce to the glaze.

Skip the toothpicks: If you prefer not to use toothpicks, wrap the bacon tightly and place scallops seam-side down. They usually hold during baking.

Serving Ideas

Serve as a passed appetizer for parties, allowing 2-3 scallops per person.

For a main course, serve 4-5 scallops per person over mixed greens dressed with apple cider vinaigrette.

The sweet-savory glaze pairs well with bitter greens like arugula or radicchio.

Serve alongside other finger foods for a Valentine’s Day or Galentine’s appetizer spread: cheese board, crostini, stuffed mushrooms.

Pair with a sparkling wine or dry Riesling. The bubbles and acidity cut through the richness of bacon and maple.

Make-Ahead and Storage

Full prep ahead: Par-cook bacon, wrap scallops, and assemble on the wire rack up to 8 hours before cooking. Cover tightly with plastic wrap and refrigerate. Bring to room temperature for 15 minutes before baking.

Glaze ahead: Make the maple glaze up to 1 week in advance. Store in an airtight container in the refrigerator. Whisk before using.

Leftovers: These are best served immediately. Reheated bacon-wrapped scallops lose their textural contrast. Cold leftovers can be chopped and added to a salad, but this is not ideal.

Freezing: Not recommended. Both bacon and scallops suffer in texture after freezing and reheating.

The Disappearing Appetizer

These bacon-wrapped scallops solve a problem that frustrates most home cooks: getting two ingredients with different cooking times to finish perfectly together. The par-cooking step takes 10 extra minutes but eliminates all guesswork. What you get is crispy bacon, tender scallops, and a sticky glaze that has everyone asking for the recipe—and reaching for seconds before you have even set the platter down.