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
Scale
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.
