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Bacon-wrapped Scallops

Bacon-wrapped Scallops
  • One pound Downeast Dayboat scallops
  • 4-7 slices bacon (one slice of bacon will cover 2-4 scallops depending on size of slices and size of scallops)
  • fresh ground pepper and fresh ground
  • nutmeg if wanted
  • flat toothpicks
  • maple syrup (optional)

Prepare the bacon:
Separate bacon slices being careful to keep each slice intact.  Using a sharp knife slice each piece of bacon lengthwise to form two long strips.  Spread bacon slices over 3-5 layers of paper towels and microwave until fat starts to render but bacon is still pliable.  Do NOT let bacon get crisp. Let bacon cool until comfortable to handle.

Prepare and assemble the scallops:
Remove the sweetmeat (the small “toenail” attached to most scallops): discard or save for making stock. Pat scallops dry with kitchen towel or paper towel. Note: if using thawed (previously frozen) scallops, scallops will be slightly wetter than usual due to water loss from the thawing process.  This isn't a problem - just be sure to dry them thoroughly.  Lightly sprinkle scallops with pepper, salt and nutmeg (if using). Take one slice of bacon and wrap it around the sides (round edge) of each scallop, overlapping slightly, then tuck remaining bacon under each scallop.  If bacon is too long, you may be able to cut each piece in half to cover two scallops, or you may have small pieces left over: you don't want too much bacon under each scallop as excess will prevent crisping.   Brush bacon and scallops with maple syrup. Place on a cookie sheet lined with parchment or tin foil (for easy clean-up).

Broil for approximately 3-4 minutes or until scallops are opaque white on the outside and bacon is crisp.  Remove from oven and skewer with toothpicks (top to bottom is easiest but side to side works too).  Serve.  If you like you can serve with a dipping sauce of maple syrup mixed with cream cheese and heavy cream or sour cream (may also season with nutmeg).


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