Once you have your scallops, all you need is bacon, some nice maple syrup, some chives, a little ground pepper and some pretty toothpicks. You are going to partially cook your bacon so that your scallops and bacon can cook together in the oven without the scallops getting overcooked. Once your bacon is about halfway done, drain it and let it cool until you can pick it up without singing your fingers.
Now wrap each scallop in a piece of bacon and (here comes the beautiful part!) lovingly paint the whole thing with some maple syrup. Pop them under the broiler for about 2-3 minutes per side, making sure you watch them carefully…this is exactly why the light inside your oven was invented! When they are done carefully lift them off the pan, arrange them on a pretty plate and garnish them with chives and fresh ground pepper. Sweet, salty, tender, all on one toothpick!
Now I know, this doesn’t usually count as dinner…it’s more of an appetizer kind of thing, but you know what? The Southern husband didn’t seem to mind one little bit.
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The.Boy. only ever requests pasta for dinner so I feel your pain! Though your little scallops did turn out so cute!
He knows what he likes! Maybe scallop pasta…?
May I say “Oooooh” and “Ahhhhh”? Talk about hitting the spot. This is what’s for breakfast! At least it will be when I’ve gotten the sea scallops that are, even now, waiting on my shopping list. Some nice, cheese-y scrambled eggs and some toast, and I’m feasting!
I swear you are psychic, Kate.
Oh, I think it’s just that great minds think alike thing going on.
My absolute favorite appetizer!!!!!!!
A good reason to make even more of them and have them for dinner!
Maple and bacon are such great friends! A tasty combo with scallops – I’ve never seen them with maple before – LOVE!
It gives them that great sweet and salty thing – I love that!
Those look absolutely tasty. I will have to try these soon. I love scallops. I received the package today with the Sandwich Cookbook enclosed. It looks great!! Thank you so very much.
Charlene
I’m so glad – enjoy!!
scallops are one of my favorites and I make them in different ways.
One that often comes with us here at the Swedish dining table is in the sauce with prosciutto and champagne.
http://lena-makeaheadfood.blogspot.se/2012/08/pilgrimsmusslor-i-champagnesas-med.html
The text is in Swedish but is fairly translated by google translete that I have installed on my food blog.
Welcome in!
/ Lena from Make a head food
Looks very wonderful and elegant!
Hi Kate, I’ve been reading your blog for years and have made some wonderful meals using your recipes. I love scallops and would like to try this recipe. One question, and please forgive my ignorance, what is a cooling rack? Is that just a wire rack that allows the juices to drip to the bottom pan?
Hi Nat, and thanks for being such a good friend to Framed Cooks! And yes, that’s all it is – I use a small one that I have mainly for cooling cookies. It lets the bacon grease drip down so your bacon is tender and crispy!