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Bacon Wrapped Sea Scallops with Maple Syrup Glaze

This is really quite simple, but it requires sourcing quality scallops.  These were fresh from a seafood market but I usually grab a bag of frozen sea scallops when I see them on sale. 

What I used:
Sea Scallops - about 2 pounds
Thin cut bacon - half strip per scallop
Zest Coast Original Seasoning
Cocktail picks
Baking pan
Glaze (optional)
Maple syrup - 1/2 cup
Soy sauce - 3 TBS
Zest Coast Citrus Rush - 1 TBS


What to do:

Cut bacon strips in half and wrap each scallop.  Secure with cocktail pick so that bacon is secure around scallop and will hold around scallop when shrinked from cooking. I season with Zest Coast original.  Salt and pepper is fine but the seasoning blend adds flavor and color.  Brush with glaze.


Cook under broiler for about 12 to 15 minutes.  Baste with glaze half way through cooking.  Check temp at around 12 minutes and pull when scallops are around 115 to 120 degrees.  "Carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.”—Cook’s Illustrated, Sept., 2011

The tricky part is using thin bacon so that it gets done before the scallops over cook. So you don't want a lot of overlap of the bacon to aid cooking time.  But the key thing is not over cooking the scallops.  USE A THERMOMETER!

Zest Coast recommends Thermapen® Mk4


ThermoWorks Thermapen Mk4