# Bacon-Wrapped Scallops with Maple-Chile Glaze > Sweet, smoky bacon-wrapped scallops finished with a sticky maple-chile glaze — a showstopping appetizer that’s quick to grill but easy enough to oven-broil. Serve them warm at parties or as an elegant starter for a weeknight dinner. Canonical URL: https://www.topshelf.recipes/recipes/bacon-wrapped-scallops-maple-chile-glaze ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe Sweet, smoky and undeniably showy, these bacon-wrapped scallops hinge on a few smart contrasts: the delicate, briny chew of a plump sea scallop, the crisp, savory snap of rendered bacon, and a glossy maple-chile glaze that finishes everything with sticky sweetness and a quick pop of heat. Using thin-sliced bacon cut in half keeps the bacon from overwhelming the scallop’s texture while still delivering plenty of smoky flavor and a caramelized edge when grilled or broiled. A splash of soy and a squeeze of lemon in the glaze lend umami and brightness so the dish never feels cloying. This version is built for hosts who want an impressive appetizer that doesn’t require last-minute fiddling — scallops cook in minutes and the glaze comes together in a saucepan. Small technique details make the difference: dry scallops sear cleanly, the bacon should overlap just enough to hold, and brush-the-glaze-at-the-end so you get lacquered shine without burning. Serve them warm off the grill or broiler as a finger-food hors d’oeuvre or plated starter; three per person is a generous portion that leaves room for the rest of the meal. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 30 minutes - Servings: 10 - Difficulty: Medium - Category: Grilling ## Ingredients ### Make the maple-chile glaze - 1/4 cup Pure maple syrup - 1 tbsp Low-sodium soy sauce - 1/2 tsp Crushed red pepper flakes - 1 tbsp Fresh lemon juice ### Prep scallops and bacon - 12 count Large sea scallops - 6 slices Thin-sliced bacon - 12 count Wooden toothpicks - 1/2 tsp Kosher salt - 1/4 tsp Freshly ground black pepper ### Preheat grill or oven - 1 tbsp Extra-virgin olive oil (for grill/brush) ### Rest and serve - 2 tbsp Fresh parsley or chives, chopped (garnish) ## Instructions ### 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. ### 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (1 scallop): - Calories: 161 kcal - Protein: 13.5 g - Carbohydrates: 6.2 g - Fat: 9.3 g - Saturated Fat: 2.9 g - Trans Fat: 0 g - Fiber: 0.3 g - Sugar: 5.3 g - Added Sugars: 4.9 g - Cholesterol: 17 mg - Sodium: 339 mg - Potassium: 117 mg - Calcium: 33 mg - Iron: 0.8 mg - Vitamin D: 0 mcg ## Tips ### Pat Scallops Very Dry Moisture is the enemy of a good sear — press scallops between paper towels until no wetness remains to get that opaque, caramelized edge. ### Use Thin Bacon Thin-sliced bacon crisps faster and wraps more neatly around the scallop; cut strips in half so the bacon cooks through without overcooking the scallop. ### Brush Glaze at End Apply the maple-chile glaze in the last 1–2 minutes of cooking to build a shiny, sticky coating without burning the sugars. ### Secure with Toothpicks Insert the toothpick through the center of the bacon and scallop and leave a small portion exposed for easy removal after cooking to maintain presentation. ### Rest Briefly Before Serving Let scallops sit 1–2 minutes so the glaze sets; serve immediately while warm for best texture and stickiness. ## Variations and Substitutions ### Pancetta or Prosciutto Wrap Swap bacon for pancetta or thin prosciutto for a less smoky, saltier finish that crisps quickly and pairs beautifully with the maple glaze. ### Maple-Sriracha Glaze Replace crushed red pepper with 1–2 teaspoons of sriracha and a splash of rice vinegar for a tangy, more consistent hit of heat. ### Herbed Butter Finish After cooking, spoon a small knob of parsley-and-lemon compound butter over each scallop for an herbaceous, silky finish instead of the maple glaze. ### Vegan-Friendly Mushroom Cap Use large king oyster mushroom slices in place of scallops and wrap with tempeh bacon, then follow the same glazing and cooking method for a plant-based alternative. ## Notes These are a crowd-pleasing, make-ahead-friendly appetizer that caramelizes beautifully on the grill or under the broiler. Home cooks will love the sweet-spicy glaze and the simple prep that delivers restaurant-style results. ### Storage and Make-Ahead Leftover scallops are best eaten the same day but can be refrigerated in an airtight container for up to 48 hours; store glaze separately to avoid soggy bacon. Reheat gently in a 350°F oven for 6–8 minutes or in a skillet over medium-low heat to recrisp the bacon and warm through; avoid microwaving, which will make the scallops rubbery. ### Serving Suggestions Serve three scallops per person on a bed of peppery arugula tossed with lemon vinaigrette or alongside grilled asparagus and small boiled new potatoes. For drinks, a sparkling wine, dry Riesling, or a crisp pilsner will cut the richness and complement the sweet-spicy glaze; present on a long platter with lemon wedges and extra glaze for drizzling. ## Frequently Asked Questions ### Can I use frozen scallops? Yes — thaw them completely in the refrigerator overnight and pat very dry before cooking; excess moisture will prevent proper browning. ### How do I know when scallops are done? Large sea scallops are opaque with a slightly springy texture and firm to the touch; total cook time is short — about 2–3 minutes per side on the grill or 8–10 minutes in the oven before broiling briefly. ### Why did my glaze burn? Maple syrup caramelizes quickly under high heat, so only brush the glaze on during the final minute or two and avoid prolonged exposure to direct flame or high broiler heat. ### Can I prep these ahead for a party? You can prepare the glaze and wrap the scallops with bacon and toothpicks a few hours ahead; refrigerate on a tray and cook just before serving for best texture. ### Is it safe to use wooden toothpicks on the grill? Yes, but soak them in water for 10–15 minutes if you plan to leave them on a very hot grill to reduce charring; otherwise they’re fine for short grilling times. ## Related Recipes and Guides - [Quinoa and Black Bean Salad](https://www.topshelf.recipes/recipes/quinoa-black-bean-salad) - [Perfect Juicy Grilled Chicken Breasts (No Drying, 15 Minute Method)](https://www.topshelf.recipes/recipes/perfect-juicy-grilled-chicken-breasts-15-minute-method) - [Maple Mustard Glazed Grilled Chicken Thighs (Sweet Savory Weeknight BBQ)](https://www.topshelf.recipes/recipes/maple-mustard-glazed-grilled-chicken-thighs) - [Small Grill Alternatives to Beer-Can Whole Chicken: Spatchcock and Two-Zone Roast on the Grill](https://www.topshelf.recipes/recipes/small-grill-spatchcock-two-zone-roast) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Spicy Grilled Shrimp Skewers with Garlic Lime Marinade](https://www.topshelf.recipes/recipes/spicy-grilled-shrimp-skewers-garlic-lime-marinade) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)