Marinated Scallops Wrapped in Bacon

Marinated Scallops Wrapped in Bacon

Gabsmom 26

"This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 33 m servings 83 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
  3. Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
  4. Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
  5. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 226 Ratings

Most helpful positive review

Absolutely Divine!!! This is the easiest most forgiving recipe for scallops I have found! Our family loves, loves, loves these.... Simple, quick and convenient for a weeknight supper as for t...

Most helpful critical review

while the marinade was fantastic, the scallops were not a hit at my recent dinner party. not too difficult to make at all,when following the time to a "T" the scallops did not come out chewy! ...

Most helpful
Most positive
Least positive

Absolutely Divine!!! This is the easiest most forgiving recipe for scallops I have found! Our family loves, loves, loves these.... Simple, quick and convenient for a weeknight supper as for t...

I make these every so often to ensure I don't get tired of them and they're awesome. I don't use the mustard because I've never liked it, and I think they turn out really well without it. My onl...

I did not think this would end up good but it was!!!! I would say that you have to decide how sweat you want it and choose marinade time. Overnight gets very sweat and overly hides the seafood t...

This is an awesome recipe, but I would not recommend marinating the scallops as long as written - there is a high chance they'll go rubbery on you. I marinated mine for about 15 minutes and they...

This recipe is excellent! I make this all the time for dinner parties and everyone loves them. When ever I tell people the scallops are marinated, they're like "is that why they taste so good?"....

Wow, what an excellent recipe! Plus, it was unbelievably easy. I substituted turkey bacon and sugar free maple syrup to keep it light and was thrilled with the results. I used the frozen scal...

These were so tasty! They were sweet and savory and we served them nice and hot. They are almost a melt in your mouth texture. Everyone kept asking if there were more long after they had all ...

These scallops were super. I marinated them overnight and used frozen medium sized scallops. Great party appetizer.

These are very good and easy to make. I thought they might be too sweet but they weren't, they were perfectly flavored.

Other stories that may interest you