Impress your guests at your next party with these mouthwatering Bourbon Maple Bacon Wrapped Scallops. This easy appetizer recipe combines the delicate flavors of sea scallops, the richness of bacon, and the sweet flavor of a bourbon maple glaze that is perfect for special occasions and holidays.
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Why you'll love Bacon Wrapped Scallops
Sweet and savory glaze: the combination of bourbon and maple syrup brings a sweet caramel like flavor to the bacon wrapped scallops.
Dinner parties: this delicious dish makes perfect hors d'oeuvres for your next dinner party or serve on game days.
Seafood Lovers: this appetizer will be a big hit with seafood fans!
🥘 Ingredients
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- Bacon slices
- Sea scallops: for best results, use large scallops.
- Bourbon
- Maple syrup
- Garlic powder
- Butter
- Red chili pepper flakes
- Pomegranate seeds
- Chives
🔪 Instructions
For the bourbon maple syrup glaze:
- In a large saucepan over medium high heat, stir together the bourbon, maple syrup, chili pepper flakes, and salt. Bring to a boil. Reduce the heat and simmer for 3 minutes, until the sauce reduces and thickens slightly.
For the bacon-wrapped scallops:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil. Place bacon strips on the prepared sheet and cook bacon until bacon fat is rendered but not browned and crispy.
- Remove the bacon from the oven, transfer the bacon to a paper towel lined plate and cool for 10 minutes.
- Preheat the broiler on high. Line a baking pan with foil and coat with cooking spray.
- Cut the bacon slices in half, then wrap ½ slice of bacon around one scallop and secure with a toothpick.
- Place each bacon-wrapped scallop on the prepared baking pan as they are wrapped. Continue this process until all scallops are wrapped.
- Evenly coat the scallops with the ½ of the glaze mixture. Broil for 2 minutes.
- Turn the scallops over and evenly coat them with the remaining glaze. Broil for 3 more minutes, or until the scallops are no longer opaque and the bacon is crispy.
- Transfer the scallops to a serving platter and garnish with pomegranate seeds and/or chopped chives.
Equipment
- Large saucepan
- Wooden spoon
- Silicone pastry brush
- Large rimmed baking sheet
- Parchment paper
- Toothpicks
🥫Storage
Refrigerate: store leftovers in an airtight container up to 2 days.
Reheat: warm leftovers in the microwave for 20-30 seconds, until warmed through.
📖 Variations
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the maple bourbon glaze for a spicy twist.
Herb Infusion: Garnish with fresh herbs like rosemary or thyme to add a fragrant, earthy note.
Fruit Fusion: Experiment with different glaze flavors by incorporating ingredients like apricot preserves or pineapple juice for a fruity twist.
Booze free: Elminate the bourbon and add a dash of soy sauce
Tips for the Best Bacon Wrapped Scallops
- If you are running short on time, you can buy precooked bacon slices and skip the cooking steps for the bacon. Just heat it for 5 seconds in the microwave to soften it before wrapping the scallops.
- Be sure to buy fresh scallops and cook them the same day of purchase. Fresh scallops will have a creamy white color, be firm and not smell fishy or feel slimy.
- Ensure your scallops are dry before wrapping them in bacon by patting them dry with paper towels.
- Use toothpicks to secure the bacon in place around the scallops, ensuring a snug fit.
- Baste the scallops generously with the bourbon maple glaze before and during baking to infuse them with flavor.
- Keep a close eye on your scallops while baking to prevent overcooking. They should be tender and opaque.
FAQ's
Why do you use pre-cooked bacon?
You need to use pre-cooked bacon to render the excess fat from the bacon and start the cooking process so the bacon can be fully cooked by the time scallops are cooked. If you use raw bacon, it may take longer to cook, leaving overcooked scallops.
📚 Related Recipes
Scallop lovers will want to try this Scallop Carbonara with Asparagus, a creamy and delicious blend of pasta and seafood.
Bourbon adds so much flavor, and these Bourbon Steak Tips are great as an appetizer or main dish.
This Cider Bourbon Glazed Ham is the perfect protein for Sunday supper, Christmas or Easter dinner!
Have you ever wondered what a scallop tastes like?
Pair with...
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Bacon Wrapped Scallops with Bourbon Maple Glaze
Equipment
- Wooden spoon
As an Amazon Associate I earn from qualifying purchases.
Ingredients
FOR THE SCALLOPS
- 12 slices low sodium bacon , cut in half
- 24 large scallops
FOR THE GLAZE
- ¼ cup bourbon
- ¼ cup maple syrup
- 1 tablespoon butter
- ½ teaspoon red chili pepper flakes
- 2 tablespoons pomegranate seeds , (optional)
- 1 tablespoon minced chives , (optional)
Instructions
For the bourbon maple syrup glaze:
- In a large saucepan over medium high heat, stir together the bourbon, maple syrup, chili pepper flakes, and salt. Bring to a boil. Reduce the heat and simmer for 3 minutes, until the sauce reduces and thickens slightly.
For the bacon-wrapped scallops:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil. Place bacon strips on the prepared sheet and cook bacon until bacon fat is rendered but not browned and crispy.
- Remove the bacon from the oven, transfer the bacon to a paper towel lined plate and cool for 10 minutes.
- Preheat the broiler on high. Line a baking pan with foil and coat with cooking spray.
- Cut the bacon slices in half, then wrap ½ slice of bacon around one scallop and secure with a toothpick.
- Place each bacon-wrapped scallop on the prepared baking pan as they are wrapped. Continue this process until all scallops are wrapped.
- Using a silicone basting brush, evenly coat the scallops with the ½ of the glaze mixture. Broil for 2 minutes.
- Turn the scallops over and evenly coat them with the remaining glaze. Broil for 3 more minutes, or until the scallops are no longer opaque and the bacon is crispy.
- Transfer the scallops to a serving platter and garnish with pomegranate seeds and/or chopped chives.
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Acacia Wood Oval Bowl, 15" x 8" x 4"
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So many wonderful items! I think I would choose the Pickle Pot with Lid, 10 Liter. I have just started making Kimchi and this would be perfect for that. I am going to make pickles and Sauerkraut, so this would be used a ton. I would also get some of the stone weights for the fermenting crocks/jars.
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Erin
From Valeries Kitchen says
First of all, congratulations on your blog anniversary! It is a huge accomplishment to reach this milestone. I know exactly how hard it is to keep a blog going at the same time you work outside the house. It's hard! But I know how much you love it. I'm so glad we met in that group so long ago. It's pretty unbelievable how much has changed since then! It's so cool that we are still connected through our love of recipes.
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bjboop says
This looks like a delicious way to cook one of my favorite foods!
Sandy Cain says
I would probably use it toward the Breakfast in Bed Set. So pretty!
barbara stenby says
Pickle Pot with Lid, 10 Liter
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The serving bowls are beautiful and I would be happy with any of them. Thanks for this giveaway opportunity. lv2bquilting2@comcast.net
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I like quite a few of their place mats. Need some new ones badly.
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Congrats on your blogiversay! I'd never heard of this company before. I really like their products, time to go shopping. I really love that enamelware!
Kim Mancuso says
Happy Blogiversary Shelby! Those scallops look awesome and Pacific Merchants has some really cool products!
Pam says
Happy 7 year Blogavirsary. I love scallops and bourbon this recipe is for me. Wonderful giveaway, I love using wood for serving, I can't wait to see what else they have.
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So many beautiful things, but I love the Kilner jarsM
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