When we go to Maine my parents spoil my husband by preparing insane amounts of seafood. Fresh seafood is more expensive in Chicago than it is in Maine, and since I don’t particularly like seafood, I don’t cook it. The rest of my family loves it, and one of their favorites is bacon wrapped scallops. This is a really easy dish to prepare. You can keep it simple, or you can dress it up a little by adding a maple cayenne glaze.
My parents served these bacon wrapped scallops on our first night of our visit. Our former neighbors (and dear friends) were in town visiting, and it was a lovely evening so we decided to invite them to a barbecue!
Here you can see my Dad, the grill master, cooking up shrimp and scallops. We had swordfish for the main course. See what I was saying about how they serve Charles insane amount of seafood?
I am not going to give proportions here – adjust the instructions to make as many as you like.
You will need:
Maple Syrup (the real stuff)
Cover a baking sheet will aluminum foil. Lay the bacon out in a single layer. Bake at 400 degrees for 7 minutes. The goal is to cook the bacon half way. It is important to cook the bacon half way, since scallops cook more quickly than bacon. This precooking step will even out the cook time.
Once the bacon has had a chance to cool off, cut each slice of bacon in half.
Remove the beard from the scallops and then wrap the half slices of bacon around the scallops. Then place on a skewer. Using a skewer keeps the bacon on the scallop and makes the scallops much easier to flip on the grill.
Mix a couple of tablespoons of maple syrup with a couple of shakes of cayenne pepper. Then brush this mixture over the scallops. It will add a great sweet and spicy flavor.
Grill the bacon wrapped scallops, flipping once. They will be ready once the bacon has cooked and the scallops have turned from pink to white. Serve immediately.
This blog post was brought to you by the Graham Fam. My sister took the photos, and my Mom and Dad prepared the scallops. Thanks team!