These Bacon Wrapped Scallops with Maple Syrup is made with sea scallops, bacon, butter, maple syrup, garlic powder and baked to perfection.
Delicate and creamy with a sweet caramelized crust, just like at the restaurants! Seared sea scallops are one of the best things you can eat, and making them yourself is much cheaper than dining out. The best part is that it takes less than 15 minutes to make them. I love most shellfish but seared scallops are for the win, not to mention, they’re really low maintenance compared to lobster or crab. People are intimidated to make scallops at home so they opt to ordering them at a restaurant… this is silly!
- Maple syrup
- Garlic powder
See recipe card for quantities.
Preheat the oven to 425°F. Prepare a baking sheet with parchment paper and spray it with non-stick 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 butter, maple syrup, garlic powder, and salt as you wish. Brush the mixture over the scallops and bake in the oven for 12 to 15 minutes, until the bacon is crispy and the scallops are cooked through.
Hint: Instead of baking at 425°F, you can broil if you prefer extra crispy bacon.
Sea scallops: Don’t buy scallops stored in a milky white fluid. It’s either a chemical preservative or it means they are old. Always opt for your local fish market and look for a fishmonger who sells “dry scallops.”
Bacon: I like using the thin cut bacon for this instead of the thick cut bacon, since you want it to get crispy by the end.
Butter: I love using salted butter although you can use unsalted butter and adjust the salt yourself.
Seasoning: I love using garlic and onion powder for this recipe. If you want something spicier, you could always add chili powder or paprika.
Maple syrup: the maple syrup is key to make a sweet taste to compliment the bacon and scallop combination. You could choose using honey instead of maple syrup.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes into the butter mixture if you want a spicy kick.
- Deluxe - add parsley for a nice garnish.
- Kid friendly - add the scallops into a tortilla to make scallop tacos!
Check out this Peruvian Ceviche with Leche de Tigre!
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These Bacon Wrapped Scallops with Maple Syrup ingredients don't stand up well to freezing.
Feel free to broil instead of 425°F if you prefer crispier bacon.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove