Maple Glazed Scallops Wrapped In Bacon

You will be amazed at the flavors that come out of these little guys.  They actually were born out of a necessity for a Magic Hat beer dinner I was hosting at the pub in which I used to work.  The menu had clearly stated Maple and Pepper Bacon wrapped Scallops, but a miscommunication lead to use getting plain old Hickory smoked.  The trademark of a good chef is being able to think “on the fly” and come up with solutions, so I did, and out of came some great Hors d’Oeurves.

Start by par-cooking your bacon in the oven, if you skip this and just wrap your scallops, the bacon will not be done at the same time as your scallops, and that’s not what we want!  I usually just take the pound and throw it on a sheet pan and place in a 350°F oven for about 20-30 minutes, then let it cool down about 30 minutes before use.  We just want the edges to start turning color, we aren’t trying to cook it all the way.

Hopefully you remember all about choosing great scallops, and if not, refresh yourself with the article.  Just follow the link.  Choosing Great Scallops.

Maple Glazed Scallops Wrapped in Bacon
Makes 20-30 pieces

1 pound
1 pound
1/4 cup
2 tablespoons
Scallops, 20-30 count,muscle removed
Hardwood Smoked Bacon, lean, par-cooked
Pure Maple Syrup, Vermont if you please 🙂
Cracked Peppercorns (about 15 cranks on a mill)
  1. Preheat your oven to 400° F
  2. Begin by par-cooking the bacon as outline above.
  3. Parchment line or silicone line a cookie sheet.
  4. Roll the outside edges of the scallops through the peppercorns
  5. Roll each scallop with bacon and secure with a toothpick (not a colored one)
  6. Spread onto the prepared cookie sheet and drizzle with half of the maple syrup.
  7. Place towards the top of the oven and cook for about 15 minutes, then drop the temp to 350°F, rotate the pan, and drizzle the remaining syrup on the top of the scallops.
  8. Continue to cook until finished, which is usually about another 10 minutes, or until firm.
  9. Serve immediately, but do be careful as the syrup will be pretty hot to the touch!

As a note, when serving these as Hors ‘Ouerves to always offer a napkin and have a receptacle for the toothpicks!

Happy Hosting!
Chris

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2 Responses to Maple Glazed Scallops Wrapped In Bacon

  1. Such a classic. I love scallops about anyway, but there’s something about baconwrapped….

  2. Heather Whitpan says:

    omg I want to cook this RIGHT NOW

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