If you’re craving a sensational appetizer that combines the perfect balance of sweet, savory, and smoky flavors, you’ve got to try this Easy Marinated Bacon-Wrapped Scallops Recipe. Imagine tender sea scallops, marinated to perfection in a glossy mixture of soy sauce, maple syrup, orange marmalade, and hoisin sauce, then wrapped in crispy, smoky bacon that adds a mouthwatering crunch with every bite. It’s an impressive dish that’s surprisingly simple to prepare, perfect for everything from casual family dinners to elegant gatherings where you want to wow your guests with minimal fuss.
Ingredients You’ll Need
The magic of this recipe truly lies in a handful of wholesome and accessible ingredients that bring together vibrant flavors and beautiful textures. Each item plays an essential role, from tenderizing and flavoring the scallops to adding that irresistible caramelized bacon crispness.
- Low-sodium soy sauce: Provides a rich umami base while keeping the marinade balanced and not too salty.
- Pure maple syrup: Adds a natural, sweet depth that perfectly complements the smoky bacon and tangy marmalade.
- Orange marmalade: Delivers a bright citrus note that lifts and freshens the overall flavor profile.
- Hoisin sauce: Brings a subtle complexity and a hint of sweet-spice that rounds out the marinade.
- Large sea scallops: The star of the dish—sweet, tender, and flaky when cooked just right.
- Bacon slices: Cut in half for just the right bacon-to-scallop ratio, giving each bite a smoky, crisp finish.
How to Make Easy Marinated Bacon-Wrapped Scallops Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375 degrees. This temperature is key to ensuring the bacon crisps evenly without overcooking the delicate scallops.
Step 2: Whisk the Marinade
Combine the soy sauce, maple syrup, orange marmalade, and hoisin sauce in a medium bowl. Whisk them together until you have a smooth, shiny marinade that’s packed with flavor, ready to soak into those scallops.
Step 3: Prep the Scallops
Before marinating, remove the side-muscle from each scallop—a small rectangular piece of tissue that can be a bit chewy. Just pinch it off and discard. Then, cut the scallops in half to allow the marinade to penetrate better and keep the cooking time perfect for each bite.
Step 4: Marinate the Scallops
Place the halved scallops in the marinade and cover the bowl. Refrigerate them for at least 60 minutes so that every scallop soaks up those incredible sweet, salty, and tangy notes.
Step 5: Partially Cook the Bacon
While the scallops soak, line a rimmed baking sheet with aluminum foil and lay the bacon halves flat without overlapping. Bake them for 8 to 10 minutes until they’re halfway cooked but still pliable enough to wrap around your scallops.
Step 6: Drain the Bacon
Once the bacon is ready, transfer it to paper towels to drain off any excess fat, keeping it juicy but not greasy for wrapping.
Step 7: Prepare the Scallops for Wrapping
Remove the scallops from the marinade using a slotted spoon and place them on paper towels to drain well. This step is critical to avoid a soggy bacon wrap and helps the bacon crisp up beautifully during baking.
Step 8: Wrap the Scallops
Take a piece of partially cooked bacon and wrap it jelly-roll style around each scallop half. Secure with a toothpick and place seam-side down on a rimmed baking sheet lined with foil, parchment, or sprayed with non-stick cooking spray to prevent sticking.
Step 9: Bake to Perfection
Bake the bacon-wrapped scallops for 10 to 15 minutes in the 375-degree oven. Remember to turn them once midway through so the bacon crisps evenly and the scallops turn perfectly opaque without drying out.
Step 10: Serve Immediately
Remove toothpicks, and serve these beauties straight from the oven while they’re still warm, bursting with flavor and irresistible texture.
How to Serve Easy Marinated Bacon-Wrapped Scallops Recipe
Garnishes
Sprinkle finely chopped fresh herbs like parsley or chives over the bacon-wrapped scallops for a pop of color and mild freshness that complements the rich flavors. A squeeze of fresh lemon juice can also elevate the dish by adding a bright zing that cuts through the richness.
Side Dishes
This Easy Marinated Bacon-Wrapped Scallops Recipe pairs wonderfully with light, simple sides such as a crisp green salad, garlic butter sautéed spinach, or even creamy mashed potatoes to soak up any leftover juices. For a fun party spread, serve alongside crusty bread or a tangy coleslaw to balance the sweetness.
Creative Ways to Present
Presentation is everything when serving these scallops to guests! Try arranging them on a wooden board with lemon wedges and small bowls of dipping sauces like a spicy aioli or a soy-ginger glaze. You can also skewer two or three bacon-wrapped scallops per toothpick for easy handling and a classy bite-sized treat.
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, store them in an airtight container in the refrigerator for up to two days. The bacon won’t be quite as crisp, but reheated carefully, the flavors will still shine.
Freezing
You can freeze uncooked marinated scallops wrapped in bacon before baking. Lay them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Use within one month for best quality. Bake from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat, warm them gently in a 350-degree oven on a wire rack to help the bacon crisp back up without overcooking the scallops. Avoid the microwave as it tends to make bacon chewy.
FAQs
Can I use regular scallops instead of sea scallops?
Absolutely! While large sea scallops are ideal for their size and sweetness, regular scallops can work too. Just adjust cooking time slightly to avoid overcooking.
What if I don’t have orange marmalade?
You can substitute with a mix of orange juice and a bit of sugar or honey for a similar citrus sweetness. The marmalade adds texture but the flavor can be mimicked with these substitutions.
Can I grill these instead of baking?
Yes, grilling is a great option for a smoky flavor boost. Just be sure the grill is at medium heat and watch carefully so the bacon crisps without burning before the scallops are done.
Is there a non-pork bacon alternative?
Turkey bacon or plant-based bacon alternatives can be used, but keep in mind they may cook differently and have a milder flavor. Adjust cooking time accordingly.
How long can I marinate the scallops?
One hour is ideal to allow the marinade to enhance the flavors without making the scallops mushy. You can marinate up to two hours, but avoid longer to maintain texture.
Final Thoughts
If you love bold flavors and crave a dish that’s as fun to make as it is to eat, this Easy Marinated Bacon-Wrapped Scallops Recipe is a must-try. It’s a brilliant way to impress family and friends with minimal effort while enjoying the incredible harmony of sweet, savory, and smoky notes in every bite. Give it a go and get ready to add a new favorite to your recipe collection!
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Easy Marinated Bacon-Wrapped Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes plus 60 minutes marinating
- Yield: 24 appetizer servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Easy Marinated Bacon-Wrapped Scallops recipe features tender sea scallops marinated in a savory-sweet blend of soy sauce, maple syrup, orange marmalade, and hoisin sauce, then wrapped in partially cooked bacon and baked to crispy perfection. Perfect as an elegant appetizer, these scallops deliver a delightful balance of smoky, sweet, and tangy flavors.
Ingredients
Marinade
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp pure maple syrup
- 2 Tbsp orange marmalade
- 1 Tbsp hoisin sauce
Main Ingredients
- 12 large sea scallops
- 12 slices bacon (cut in half, yielding 24 slices)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking both the bacon and the wrapped scallops later.
- Prepare marinade: In a medium bowl, whisk together the low-sodium soy sauce, pure maple syrup, orange marmalade, and hoisin sauce until fully combined. Set aside this flavorful marinade.
- Clean scallops: Remove the side-muscle from each scallop by pinching off the small rectangular piece of muscle tissue to ensure a tender bite. Discard these side muscles.
- Marinate scallops: Cut each scallop in half, then add them to the marinade, making sure they are all well-coated. Cover the bowl with plastic wrap and refrigerate for at least 60 minutes to allow the flavors to infuse.
- Partially cook bacon: Line a rimmed baking sheet with aluminum foil. Arrange the halved bacon slices in a single layer without overlapping. Bake in the preheated oven for 8–10 minutes until the bacon is partially cooked but still pliable enough to wrap around the scallops. Remove and drain on paper towels.
- Drain scallops: Using a slotted spoon, remove scallops from the marinade and place them on paper towels to drain excess liquid to prevent sogginess when cooking.
- Wrap scallops: Place each scallop at the end of a piece of partially cooked bacon and roll it up like a jelly-roll. Secure with a toothpick, then arrange seam-side down on a rimmed baking sheet sprayed with non-stick cooking spray or lined with foil or parchment paper.
- Bake scallops: Bake in the preheated 375°F oven for 10–15 minutes until the bacon is crispy and browned and the scallops appear opaque and cooked through. Turn the scallops once halfway through the cooking time for even crisping.
- Serve: Remove from the oven and serve the bacon-wrapped scallops immediately as a delicious appetizer.
Notes
- Make sure not to overcook the scallops as they can become rubbery; they are done when opaque and firm to the touch.
- Removing the side muscle from the scallops is important for better texture and to avoid chewiness.
- Partially cooking the bacon before wrapping helps to ensure it crisps up nicely during the final baking without undercooking the scallops.
- Use toothpicks to secure the bacon rolls to prevent them from unraveling during baking.
- For a slightly smoky flavor, consider using smoked bacon.
- This recipe can be prepared ahead by marinating the scallops overnight; just keep them refrigerated.
