Bacon-Wrapped Scallops Recipe: Easy Maple Glaze Appetizer Tips

Picture this: the sweet-salty aroma of sizzling bacon and the briny sea-fresh scent of scallops drifting through your kitchen—it’s enough to make anyone’s stomach rumble before the oven timer even dings. The first time I made bacon-wrapped scallops with maple glaze, I was standing barefoot on cool tile, stealing glances through the oven window, completely hypnotized by the bubbling bacon fat and caramelizing syrup. That first bite? Oh, wow. The crackle of crisp bacon meets the tender, almost buttery scallop—then that lick of maple sweetness comes through, and for a second, the world just stops. It’s the kind of moment when you pause, fork in hand, and grin because you know you’ve stumbled onto something that’s pure magic.

This recipe isn’t just another appetizer—it’s a full-on show-stopper. It’s got a bit of my childhood in it too. My grandfather used to bring home fresh scallops from the docks, and my grandma believed (firmly!) that everything was better wrapped in bacon. I still remember watching her, knee-high to a grasshopper, expertly rolling bacon around scallops for Sunday suppers. Years later, I tweaked her classic by brushing on a maple glaze, and let’s just say, I wish I’d thought of it sooner.

My kids hover over the baking tray, sneaking “taste tests” (can you blame them?), and my husband always tries to claim the last piece. These bacon-wrapped scallops with maple glaze have become a staple at our holiday parties, neighborhood potlucks, and whenever we feel like treating ourselves to something a little fancy. They’re dangerously easy—you can pull them together even on a busy weeknight—and they deliver pure, nostalgic comfort. Whether you’re looking to brighten up your Pinterest board or wow guests at your next gathering, you’re going to want to bookmark this one. I tested and retested these (in the name of research, of course!), and every batch just feels like a warm, savory hug. Let’s face it, you won’t have leftovers.

Why You’ll Love This Bacon-Wrapped Scallops Recipe

Let me tell you—after making dozens of appetizers over the years, I can say with confidence that these bacon-wrapped scallops with maple glaze are truly next-level. I’ve tested multiple brands and cooking methods, and even recruited my pickiest friends and family as taste-testers. Here’s why this recipe stands out, every single time:

• Quick & Easy: You can have these on the table in under 30 minutes, prep included. Perfect for last-minute guests or when you’re feeling spontaneous.
• Simple Ingredients: No fancy shopping trip required—just a handful of quality staples you probably already have in your pantry and fridge.
• Perfect for Any Occasion: They’re right at home at a holiday party, summer barbecue, game night, or even as a romantic dinner starter.
• Crowd-Pleaser: Kids, grown-ups, even the “I don’t like seafood” folks can’t resist the combo of smoky bacon and sweet, tender scallops.
• Unbelievably Delicious: The contrast of crisp, salty bacon with silky scallop and sticky maple glaze is comfort food with a gourmet twist.

What really sets this bacon-wrapped scallops recipe apart? It’s the way the maple glaze caramelizes in the oven, creating a glossy, sticky exterior that hugs each scallop. I use a special trick: partially cooking the bacon first so it crisps perfectly without overcooking the delicate scallops. Plus, a sprinkle of black pepper and smoked paprika gives these bites a subtle, smoky depth you just don’t get with plain bacon-wrapped seafood.

This isn’t just another Pinterest-perfect appetizer—it’s one that actually tastes as good as it looks. Every bite gives you that “close your eyes and savor” feeling. It’s comfort food made a little fancier, a little sweeter, and a lot more memorable. Whether you’re impressing guests or just making Tuesday night dinner special, these bacon-wrapped scallops with maple glaze fit the bill. Trust me, you’ll be asked for the recipe (so save yourself the trouble and print a few copies ahead of time!).

What Ingredients You Will Need

This bacon-wrapped scallops recipe keeps things simple, focusing on top-notch ingredients that come together for maximum flavor with minimal fuss. Almost all of these are pantry-friendly, and you can find fresh scallops at most grocery stores or seafood counters. Here’s what you’ll need, grouped for easy shopping:

• For the Main Event:
  • Large sea scallops (16–20 count per pound, 1 lb / 450 g), patted dry
  • Thick-cut bacon (8–10 slices, halved crosswise)
• For the Maple Glaze:
  • Pure maple syrup (1/4 cup / 60 ml) (Grade A Dark for best flavor)
  • Dijon mustard (2 tsp / 10 ml) (adds a tangy kick)
  • Light brown sugar (1 tbsp / 12 g) (helps caramelize the glaze)
  • Smoked paprika (1/2 tsp / 1 g) (optional, but highly recommended for a smoky note)
  • Freshly ground black pepper (to taste)
  • Kosher salt (a pinch, to season scallops lightly)
• For Garnish (optional):
  • Chopped fresh parsley (for color and freshness)
  • Lemon wedges (for serving, adds a nice brightness)
  • Crushed red pepper flakes (if you like a hint of heat)

Ingredient tips and swaps:

• Bacon: Use regular or smoked bacon, but avoid very thick slabs—they take too long to crisp.
• Scallops: Look for “dry” or untreated scallops (they brown better and aren’t water-logged). If using frozen, thaw overnight in the fridge and pat dry.
• Maple Syrup: Don’t skimp on quality here—a good maple syrup makes all the difference. (I love the deep flavor of Vermont or Canadian syrup.)
• Mustard: If Dijon is too spicy for you, use honey mustard or even a touch of stone-ground.
• Sweetener: If you’re watching sugar, you can swap brown sugar for coconut sugar or a sugar-free brown sweetener.
• Dietary Swaps: For gluten-free, double-check that your bacon and mustard are certified gluten-free. For dairy-free, you’re all set—no dairy here!

Honestly, this list is as easy as it gets. Just gather your scallops and bacon, and you’re halfway to appetizer heaven.

Equipment Needed

You won’t need a fancy kitchen to make these bacon-wrapped scallops with maple glaze, but having the right tools makes things smoother. Here’s what I use every time:

• Rimmed baking sheet: Essential for catching bacon drips and keeping your oven clean. (A half-sheet pan works great.)
• Wire rack (cooling rack): This is my secret for even crisping—place it inside the baking sheet so the bacon cooks on all sides. If you don’t have a rack, line the sheet with foil and flip halfway.
• Toothpicks: Needed to secure the bacon around each scallop. (Soak in water if you’re worried about burning, but honestly, I usually skip this with no problem.)
• Small mixing bowl: For whisking up the maple glaze.
• Pastry brush or spoon: To brush or drizzle on the glaze. (A silicone brush is easiest to clean.)
• Paper towels: For patting scallops dry—don’t skip this step!
• Tongs: Handy for flipping or moving scallops without breaking them.

Alternative equipment tips:

• If you don’t have a wire rack, bake directly on parchment paper and flip halfway for even crispness.
• Short on toothpicks? Place scallops seam-side down on the rack—they’ll usually hold together fine.
• For easy clean-up, line your baking sheet with foil or parchment.

Honestly, I’ve used everything from dollar-store racks to high-end pans, and the results are always great. Just make sure your tools are oven-safe and easy to clean—you’ll want to make these again and again!

Preparation Method

1. Prep the Oven and Pan:
   
   Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup, and set a wire rack inside if you have one.
   
   Tip: A hot oven is key—don’t rush this part, or your bacon won’t crisp.
2. Par-Cook the Bacon:
   
   Arrange bacon slices in a single layer on the rack or a plate lined with paper towels. Microwave for 1–2 minutes, just until the fat starts to render but bacon is still very pliable. (Or bake for 5–7 minutes in your preheating oven.)
   
   Watch closely! Overcooking now makes it tricky to wrap around scallops later.
3. Pat Scallops Dry & Season:
   
   Use paper towels to dry each scallop thoroughly. Sprinkle both sides with kosher salt and a little black pepper.
   
   Scallops should feel dry and a little tacky—not wet. This helps them brown and stay tender.
4. Wrap with Bacon:
   
   Wrap each scallop with half a slice of bacon, securing the seam with a toothpick. Place wrapped scallops on the prepared rack, spacing them out so air can circulate.
   
   If your scallops are small, trim bacon so it doesn’t overlap too much.
5. Mix the Maple Glaze:
   
   In a small bowl, whisk together 1/4 cup (60 ml) maple syrup, 2 tsp (10 ml) Dijon mustard, 1 tbsp (12 g) brown sugar, and 1/2 tsp (1 g) smoked paprika.
   
   The glaze should be thick enough to cling to the scallops but still pourable.
6. Brush & Bake (First Round):
   
   Brush each scallop with a thin layer of maple glaze. Bake in the oven for 12 minutes.
   
   The bacon will start to crisp and the glaze bubbles slightly—don’t worry if it smells sweet and smoky!
7. Flip & Glaze Again:
   
   Carefully flip each scallop using tongs, brush with more glaze, and return to the oven for 5–8 more minutes, until bacon is crispy and scallops are opaque.
   
   Watch closely during the last few minutes—the sugar can burn if left too long. Bacon should be mahogany brown and scallops just cooked through (internal temp 120°F / 49°C).
8. Finish & Serve:
   
   Remove toothpicks and transfer scallops to a platter. Sprinkle with chopped parsley and serve with lemon wedges and a pinch of red pepper flakes if desired.
   
   Let rest for 2 minutes so juices settle (and so you don’t burn your tongue—voice of experience here!).

Troubleshooting:

• If the bacon isn’t crisping, broil for 1–2 minutes at the end (watch like a hawk!).
• If your glaze gets too thick, add a splash of maple syrup and whisk again.
• If scallops are releasing a lot of liquid, they may have been “wet packed”—dry them extra well and use a hotter oven.

Honestly, once you’ve made these a couple of times, you’ll fly through the steps. The hardest part? Not eating them all before your guests arrive!

Cooking Tips & Techniques

• Choose the Right Scallops: “Dry” scallops are best—they sear and caramelize beautifully. “Wet” scallops often steam instead of brown. If you can only find frozen, thaw thoroughly and pat as dry as possible.
• Par-Cook Bacon for Perfection: This step is a game changer. Bacon gets a head start, so it crisps up just as the scallops finish. Skipping this step often leads to chewy, undercooked bacon or rubbery scallops (been there, done that—never again!).
• Don’t Overcrowd the Pan: Air needs to circulate for even cooking and crispiness. Use two pans if doubling the recipe.
• Easy Flavor Tweaks: Add a sprinkle of smoked paprika or a tiny pinch of cayenne for a flavor boost. Play with your favorite mustard for the glaze (honey mustard is fantastic if you like it sweeter).
• Toothpick Trick: Soak toothpicks if you’re grilling, but in the oven, I usually don’t bother. Just watch for any darkening near the tips.
• Make-Ahead Option: Assemble the scallops up to the “wrap and secure” stage, then refrigerate for up to 4 hours. Glaze and bake just before serving.
• Consistency is Key: Try to use scallops of similar size so everything cooks evenly. If you have a few tiny ones, check them earlier so they don’t overcook.
• Glaze at the Right Time: Brush on the glaze in two stages—once at the start, once after flipping. This builds a sticky, caramelized crust without burning the sugar.
• My Personal Lesson: The first time I made these for a big party, I skimped on drying the scallops. Let’s just say I ended up with a pan full of steamed, soggy bacon—not ideal! Now I pat them dry like I’m prepping them for a magazine shoot.

Honestly, once you master the rhythm, you’ll never stress about appetizers again. These little bites come out perfect every time if you follow these simple tricks.

Variations & Adaptations

There’s no rule that says bacon-wrapped scallops with maple glaze can’t get a personal twist. Try these easy variations to suit your crowd, season, or dietary needs:

• Low-Carb/Keto: Swap brown sugar for a brown erythritol sweetener or omit it entirely. Use sugar-free maple syrup if you’re watching your carbs (I’ve tried this—still delicious, just a little less sticky and sweet).
• Spicy Sriracha Glaze: Stir 1–2 tsp (5–10 ml) sriracha or chili paste into the glaze for a spicy kick. Top with sesame seeds and sliced scallions for an Asian-inspired twist.
• Lemon-Herb Variation: Replace maple syrup with honey and add a teaspoon of lemon zest plus fresh chopped thyme to the glaze. This is perfect for spring or summer gatherings.
• Air Fryer Method: Place wrapped scallops in a single layer in your air fryer basket. Cook at 400°F (205°C) for 8–10 minutes, flipping halfway, and brushing with glaze as you go. They come out super crispy and the kitchen stays cool.
• Allergy-Friendly Swaps: For pork-free diets, use turkey bacon (watch the cooking time—it crisps faster). For mustard allergies, skip and add a splash of apple cider vinegar to the glaze for tang.
• Personal Favorite: Sometimes I sprinkle a little candied pecan dust on top for crunch and extra decadence. My family goes wild for this at Christmas!

Mix and match based on what you have in your fridge, and don’t be afraid to experiment—a great appetizer is all about making it your own.

Serving & Storage Suggestions

These bacon-wrapped scallops with maple glaze are at their absolute best fresh from the oven, but you can keep them warm for about 30 minutes on a low oven setting (200°F / 95°C) if needed. Arrange on a pretty platter, sprinkle with fresh parsley, and add lemon wedges for a splash of color. If you’re feeling extra, serve with toothpicks in a shallow bowl or on a slate board for Pinterest-worthy presentation.

Perfect Pairings: These go perfectly with a light white wine (like a crisp Sauvignon Blanc or Pinot Grigio), a cold beer, or sparkling water with lemon. For a full spread, serve alongside a green salad, roasted veggies, or a cheese board.

Storage Tips: Leftovers (if you have any!) can be refrigerated in an airtight container for up to 2 days. To reheat, place scallops on a baking sheet in a 375°F (190°C) oven for 5–7 minutes until warmed through and bacon crisps again. Avoid microwaving—they get rubbery.

If freezing, wrap tightly and freeze unbaked for up to 1 month. Bake straight from frozen, adding 5–7 extra minutes to the cook time, and glaze as directed. The flavors deepen overnight, but honestly, nothing beats them fresh!

Nutritional Information & Benefits

Each bacon-wrapped scallop with maple glaze is approximately 90–110 calories, with about 6g protein, 5g fat, and 5g carbohydrates (mostly from the glaze). Bacon brings satisfying protein and savory flavor, while scallops are low in fat and rich in vitamin B12, selenium, and omega-3s—good for your heart and brain.

This recipe is naturally gluten-free as long as your bacon and mustard are certified. It’s dairy-free and can be made low-carb with easy swaps. Allergens to watch for include shellfish (scallops) and pork (bacon). If you’re serving to a crowd, it’s always smart to check for dietary preferences first.

From a wellness perspective, these are a treat—perfect for celebrations, but still lighter than most fried appetizers. As with all good things, moderation is key (but I won’t judge if you go for seconds!).

Conclusion

If you’re looking for an appetizer that delivers on taste, texture, and that little “wow” factor, these bacon-wrapped scallops with maple glaze are tough to beat. They’re easy to make, easy to customize, and guaranteed to disappear fast at any gathering. I love this recipe because it brings back memories of family kitchens and new traditions with every batch.

Don’t be afraid to tweak the glaze, try a new seasoning, or serve them up with your favorite sides. Cooking should be fun—and honestly, a little messy sometimes! If you try this recipe, let me know how it turns out—leave a comment, share your own twist, or tag your creations online. Here’s to good food, happy gatherings, and a plate that’s always one scallop short because someone just couldn’t wait!

FAQs About Bacon-Wrapped Scallops with Maple Glaze

How do I keep scallops from being rubbery?

Pat them dry before wrapping, and don’t overcook—bake just until the scallops turn opaque and the bacon crisps. Less is more here!

Can I use frozen scallops for this recipe?

Yes, just thaw them overnight in the fridge and dry them well. “Dry” scallops (not soaked in preservatives) work best for caramelization and flavor.

What’s the best bacon to use?

Regular or thin-cut bacon works best—it crisps quickly and wraps easily. Avoid extra-thick slices, as they take longer to cook and can overpower the scallops.

Can I make these ahead of time?

Absolutely! Wrap the scallops and refrigerate up to 4 hours ahead. Glaze and bake just before serving for best texture and flavor.

Are these bacon-wrapped scallops gluten-free?

Yes, as long as your bacon and mustard are gluten-free certified. Always check labels to be sure, especially if cooking for someone with allergies.

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