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Bacon Wrapped Scallops with Maple Garlic Butter

Bacon wrapped scallops roast on a rack until the bacon is crisp and the scallops reach 145°F in the center. A quick maple garlic butter adds a sweet, savory finish, with extra for serving.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the maple garlic butter
  • 4 tbsp unsalted butter
  • 2 tbsp pure maple syrup
  • 1 cloves garlic finely grated
For the scallops
  • 1 tsp neutral oil
  • 6 bacon regular-cut, cut in half crosswise
  • 1.5 lb sea scallops large (about 12), side muscles removed
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 rimmed baking sheet

Method
 

Make the maple garlic butter
  1. Melt the butter in a small saucepan over low heat.
  2. Stir in the maple syrup and garlic and cook for 30 seconds.
  3. Remove the maple garlic butter from the heat.
Prepare and bake the scallops
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with foil, set a wire rack on top, and lightly oil the rack with the neutral oil.
  3. Cook the bacon in a 12-inch skillet over medium heat for 5–7 minutes, turning once, until partly rendered but still flexible.
  4. Transfer the bacon to paper towels and let cool until easy to handle.
  5. Pat the scallops dry with paper towels and season with the salt and pepper.
  6. Wrap each scallop with a half-slice of bacon, secure with a toothpick, and arrange on the rack.
  7. Roast for 6 minutes, then turn the scallops and brush with about half of the maple garlic butter.
  8. Roast for 4–8 minutes more, until the bacon is browned and crisp and the scallops reach 145°F in the center.
  9. Remove the toothpicks and serve the scallops hot with the remaining maple garlic butter.

Notes

For the best texture, pat the scallops very dry before wrapping. Refrigerate leftovers for up to 2 days; freezing is not recommended because the scallops can become rubbery. For a dairy-free option, use plant-based butter.