Bacon-Wrapped Scallops with Maple-Chile Glaze

How to Make Bacon-Wrapped Scallops with Maple-Chile Glaze

1. 1

   Step 1: Make the maple-chile glaze

   Combine maple syrup, soy sauce, crushed red pepper flakes, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring, until slightly reduced and glossy, about 2–3 minutes; remove from heat and set aside to cool slightly.

   For this step

   • 1/4 cupPure maple syrup
   • 1 tbspLow-sodium soy sauce
   • 1/2 tspCrushed red pepper flakes
   • 1 tbspFresh lemon juice
   
2. 2

   Step 2: Prep scallops and bacon

   Pat scallops dry and remove the small side muscle if present. Cut each bacon slice in half crosswise, wrap one piece around each scallop, and secure with a toothpick so the bacon overlaps slightly; season lightly with kosher salt and freshly ground black pepper.

   For this step

   • 12 countLarge sea scallops
   • 6 slicesThin-sliced bacon
   • 12 countWooden toothpicks
   • 1/2 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
3. 3

   Step 3: Preheat grill or oven

   For grilling: preheat grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. For oven method: preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil and a wire rack; brush rack with oil to prevent sticking.

   For this step

   • 1 tbspExtra-virgin olive oil (for grill/brush)
4. 4

   Step 4: Cook and baste until caramelized

   Grill scallops 2–3 minutes per side until bacon is crisp and scallops are opaque, brushing with glaze during the last 1–2 minutes and turning once to caramelize. For oven: bake on the prepared rack 8–10 minutes, then switch to broil (high) for 1–2 minutes while brushing with glaze to achieve a sticky, browned finish—watch carefully to avoid burning.
   
5. 5

   Step 5: Rest and serve

   Transfer scallops to a platter and let rest 1–2 minutes so the glaze sets slightly. Sprinkle with chopped parsley or chives and serve warm—3 scallops per person makes a generous appetizer portion.

   For this step

   • 2 tbspFresh parsley or chives, chopped (garnish)

1. Combine maple syrup, soy sauce, crushed red pepper flakes, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring, until slightly reduced and glossy, about 2–3 minutes; remove from heat and set aside to cool slightly.
2. Pat scallops dry and remove the small side muscle if present. Cut each bacon slice in half crosswise, wrap one piece around each scallop, and secure with a toothpick so the bacon overlaps slightly; season lightly with kosher salt and freshly ground black pepper.
3. For grilling: preheat grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. For oven method: preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil and a wire rack; brush rack with oil to prevent sticking.
4. Grill scallops 2–3 minutes per side until bacon is crisp and scallops are opaque, brushing with glaze during the last 1–2 minutes and turning once to caramelize. For oven: bake on the prepared rack 8–10 minutes, then switch to broil (high) for 1–2 minutes while brushing with glaze to achieve a sticky, browned finish—watch carefully to avoid burning.
5. Transfer scallops to a platter and let rest 1–2 minutes so the glaze sets slightly. Sprinkle with chopped parsley or chives and serve warm—3 scallops per person makes a generous appetizer portion.