This easy recipe for scallops in maple cream sauce features a sweet and salty, creamy sauce flavored with maple and bacon for a dinner party worthy supper! Try them with some Parmesan Crumb Asparagus on the side.
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Why this recipe works
First of all, this delectable seafood dinner is super speedy to make – less than half an hour from start to finish. But that’s not even the best part.
The best part is the irresistible combo of tender sea scallops, maple cream sauce, tidbits of crispy bacon all covered in crunchy bread crumbs.
It’s a pan seared sea scallops dinner that is so decadent you would think you’d be ordering it off a fancy menu somewhere, but NOPE. It’s coming out of your very own kitchen in just a little more time than it is going to take your lucky dinner partners to set the table.
Speedy and scrumptious – my favorite combo. Let’s make it!
Ingredients needed for this recipe
Ingredient Notes and Substitutions
- Scallops: You want the big sea scallops for this recipe, not their smaller bay scallop cousins. They are pretty reliably at the fresh seafood counter at your grocery story. Get dry scallops if you can (more on that in the FAQ below).
- Bacon: We love using thick cut bacon for this recipe because it packs a bigger flavor punch, but you can also use the regular thinner cut kind.
- Maple Syrup: Use the real kind for this recipe…none of that artificial stuff. I promise it’s worth the splurge.
See the recipe card for full information on ingredients and quantities.
Here’s how you make this recipe
Step 1: Take a slice of bread (any kind you have around will do) and whirl it up on your food processor until it is in crumbs.
Step 2: Chop up your bacon and cook it up until it is done to your liking. Scoop it out and set it aside, leaving the drippings in the pan.
Step 3: Sauté up those bread crumbs in the bacon drippings until they are golden and crispy. Scoop ’em out and set them aside.
Step 4: Add some olive oil to that same skillet and season your sea scallops with a little salt and pepper. Turn the heat up to high and sear the scallops for three minutes. Don’t move them while they are searing. Then flip them over (tongs work best for this) and sear the other side for a couple of minutes. Remove them and set aside.
Step 5: Once the scallops are done, scoop them out and make your delectable sauce by simmering up some maple syrup and cream in that same skillet (easy clean-up is another perk of this recipe!). Stir the bacon and the scallops in the sauce until everything is nice and coated.
Step 5: Now all you have left to do is divide the scallops among plates, drizzle them with the pan sauce, sprinkle them with those bacon infused bread crumbs and a scattering of fresh parsley!
Recipe FAQs
I want to say yes, but I’m going to say no. I promise that the extra step of making your own bread crumbs that are cooked up in bacon drippings is going to be SO WORTH IT.
Scallops come in two versions: wet scallops and dry scallops, and we always want to try for dry. Dry scallops are freshly caught scallops that aren’t treated with any outside ingredients. Wet scallops have been treated with a preservative that theoretically has them last longer, but can add a kind of chemical taste. Most scallops today are sold dry, but it never hurts to check!
We want to make sure to preserve that glorious sear on the bottom, so I like to slide a small spatula under each one to loosen it up, and then turn it with tongs. Once you are a scallop-cooking expert, you might find that you can flip them using just the spatula!
Pop your question in the comments section below and I promise to answer pronto!
Want to round out your meal?
Other scallop recipes we love
Looking for more seafood inspiration? Here is our complete collection of seafood recipes!
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If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! ) and your thoughts in the Comments section.
PrintScallops in Maple Cream Sauce
This easy recipe for scallops in maple cream sauce features a sweet and salty, creamy sauce flavored with maple and bacon for a dinner party worthy supper!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 slice of bread, any kind
- 4 slices bacon, chopped
- 2 tablespoons olive oil
- 8 sea scallops (I usually serve four per person, but feel free to add or subtract as you like!)
- Salt and pepper
- 1/4 cup maple syrup (use the real stuff!)
- 1/2 cup heavy cream
- Chopped parsley for garnish
Instructions
- Put bread in food processor and process until you have breadcrumbs. Set aside.
- Put bacon in a large skillet (a cast iron one is great if you have one) over medium high heat. Cook until bacon is nice and crispy. Scoop out the bacon and drain on paper towels, leaving the drippings in the pan.
- Add the breadcrumbs to the bacon drippings and stir until golden and crispy. Scoop those out and set aside.
- When crumbs are done, make scallops. Add the olive oil to that same skillet over high heat and season both sides of scallops with a little salt and pepper.
- Add scallops to skillet and sear on one side for about 3 minutes. Don’t move them once they are in the pan to get a nice firm sear.
- Turn the scallops over (tongs work best for this) and sear the other side. Remove and set aside. (I know, a lot of setting aside going on!)
- Add the maple syrup to the skillet and let it warm up for one minute. Whisk in the cream and cook for one more minute. Stir in the bacon, and lastly, put those scallops back in so they get nice and coated with the sauce.
- Divide the scallops among warmed plates, the sauce from the skillet over the top and scatter generously with breadcrumbs and chopped parsley.
Notes
-
- Scallops: You want the big sea scallops for this recipe, not their smaller bay scallop cousins. They are pretty reliably at the fresh seafood counter at your grocery story. Get dry scallops if you can (the kind that aren’t pre-treated with preservatives).
-
- Bacon: We love using thick cut bacon for this recipe because it packs a bigger flavor punch, but you can also use the regular thinner cut kind.
-
- Maple Syrup: Use the real kind for this recipe…none of that artificial stuff. I promise it’s worth the splurge.
Marcia says
This was excellent! Followed the directions exactly. Made a little extra sauce to put over rice. I could’ve eaten it all myself, but shared with family.😉 The whole family loved it! I will definitely be making this again! Thank you!
Hi Marcia and hurray!! Making extra sauce is always a good move – I’m so glad this was a hit with your family! :)
Sharon Miller says
Hahaha oh yes I will! Again & again that’s how much I loved this recipe I even shared it with my sister and Facebook!! When I love something I shout it from the rooftops lol!!
And I can’t tell you how much I appreciate that! Thank you, thank you! :)
Sharon Miller says
Oh my gosh!!! Absolutely loved this recipe!! I wanted to take a picture but I took 1 bite and couldn’t stop!! So no picture but this recipe is FANTASTIC!! Ty for sharing!!
Sharon! This makes my whole day! :) You’ll just have to make it again to get that picture. :)
Jill says
Loving the sweet and savory vibe of this meal! Seafood can be daunting for me to cook, but these steps are so nicely laid out! Thank you!
My pleasure, and happy seafood cooking!
Elizabeth Darnell says
We will make this in Vermont this week! With Allissa’s Surup Sounds amazing. Will let you know how it turns out
Yay! Sending so much love up there to all of you! xoxo