Bacon makes everything better, wouldn’t you agree? If it starts with “bacon wrapped…” count me in! These jumbo scallops are coated in a sweet and savory glaze, then broiled to perfection! Perfect for an appetizer or main course! Check out our tips below!
- 2 pounds large sea scallops patted dry
- 1 pound bacon slices cut in half crosswise
- 1/4 cup Lincoln County Reserve 100% Pure Maple Syrup
- 2 tablespoons soy sauce
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons chopped parsley
- cooking spray
- Preheat the broiler. Coat a sheet pan with cooking spray.
- Wrap a slice of bacon around each scallop and secure with a toothpick. Arrange the scallops in a single layer on the baking pan.
- In a small bowl, mix together the maple syrup, soy sauce, garlic powder, salt and pepper. Brush half the mixture over the top of each of the scallops.
- Broil for 10-15 minutes, or until bacon is crisp and scallops are cooked through. Brush the remaining sauce over the scallops halfway through the cook time.
- Sprinkle with parsley, then serve.
- Choose the largest scallops that you can afford (see note below). Larger scallops are easier to wrap with bacon and they won’t overcook as the bacon crisps up.
- Make sure to use a regular cut of bacon – thick cut bacon will take too long to cook through.
- You can serve your scallops with the toothpicks intact as an appetizer, or remove the toothpicks if you’re planning to serve them as a main course.
- This recipe also works well with shrimp!
How to buy Scallops
You want to use the larger sea scallops for this recipe, not the small bay scallops. Look for scallops that are uniform in size and color and smell fresh – they shouldn’t have an overly fishy aroma. You can often find fresh scallops at the seafood counter of your local grocery store. Frozen scallops work well too, just make sure they’re completely thawed and patted dry before you use them.
Source: Dinner at the Zoo