Sea scallops wrapped in bacon, glazed with maple, and oven-baked for a sweet, smoky flavor contrast.
# Components:
→ Seafood
01 - 12 large sea scallops, cleaned and patted dry
→ Meats
02 - 12 slices thin-cut bacon
→ Maple Glaze
03 - 3 tablespoons pure maple syrup
04 - 1 tablespoon soy sauce (gluten-free recommended)
05 - 1 teaspoon Dijon mustard
06 - 1/4 teaspoon smoked paprika
07 - 1/8 teaspoon black pepper
→ Garnish (Optional)
08 - 1 tablespoon chopped fresh chives or parsley
09 - Lemon wedges
# Method:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Arrange the bacon slices on the prepared wire rack. Bake for 8 minutes, or until the bacon starts to brown but remains pliable.
03 - Once slightly cooled, wrap each sea scallop with a slice of the partially cooked bacon. Secure each wrap with a toothpick. Place the wrapped scallops seam-side down on the wire rack.
04 - In a small bowl, combine the pure maple syrup, soy sauce, Dijon mustard, smoked paprika, and black pepper. Whisk until thoroughly mixed.
05 - Generously brush half of the prepared maple glaze over the bacon-wrapped scallops.
06 - Bake the scallops for 10 minutes. Carefully flip each scallop, then brush with the remaining maple glaze. Continue baking for an additional 6-8 minutes, or until the bacon is crisp and the scallops are opaque.
07 - Transfer the finished scallops to a serving platter. Garnish with chopped chives or parsley and serve with lemon wedges.
