Ingredients
Scale
- 12 large sea scallops, cleaned and patted dry
- 12 slices thin-cut bacon
- 3 tablespoons pure maple syrup
- 1 tablespoon soy sauce (gluten-free recommended)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon black pepper
- 1 tablespoon chopped fresh chives or parsley (optional)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
- Arrange the bacon slices on the prepared wire rack. Bake for 8 minutes, or until the bacon starts to brown but remains pliable.
- Once slightly cooled, wrap each sea scallop with a slice of the partially cooked bacon. Secure each wrap with a toothpick. Place the wrapped scallops seam-side down on the wire rack.
- In a small bowl, combine the pure maple syrup, soy sauce, Dijon mustard, smoked paprika, and black pepper. Whisk until thoroughly mixed.
- Generously brush half of the prepared maple glaze over the bacon-wrapped scallops.
- Bake the scallops for 10 minutes. Carefully flip each scallop, then brush with the remaining maple glaze. Continue baking for an additional 6-8 minutes, or until the bacon is crisp and the scallops are opaque.
- Transfer the finished scallops to a serving platter. Garnish with chopped chives or parsley and serve with lemon wedges.
Notes
Choose fresh, large sea scallops for best results. For a twist, try honey instead of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 3 scallops
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 45mg