These were a Christmas Eve staple for many years until I became allergic to them. Such a bummer because they are absolutely delicious! The sauce is especially amazing. Scallops wrapped in bacon by itself are so good, but add the sauce and oh my! Super easy to make and so impressive. Trust me, you and your guests will love them!
I wanted to share this recipe so I made them as a little treat for my family even though I couldn’t have any. Pretty sure they keep me around just for the food, and these scallops were gone in minutes. I wish these had looked a little nicer than they ended up looking, but the bacon just wasn’t cooperating. My son said “Mom, it doesn’t matter how they look, it matters how they taste and they taste so good”. So there’s that!
To make this scrumptious appetizer you need:
20 large sea scallops
10 slices of bacon
1 cup heavy cream
2 tbsp. dijon mustard
2 tbsp. maple syrup
Cook the bacon on a baking sheet at 375 degrees until brown but not crispy. You don’t want the bacon too crispy so that it doesn’t break when you wrap them.
While the bacon is cooking give the scallops a rinse and trim off the muscle. If you have never cleaned a scallop, it is the rough flap on the side of each one. These were very large and I cut some of them in half.
When the bacon is cooked drain on a paper towel and let cool slightly.
Wrap each scallop with half a slice of bacon and use a toothpick to hold it together. Place them on an un-greased cookie sheet.
Bake at 400 degrees for 8 – 10 minutes. I went right in the middle at 9 minutes and they were perfectly cooked.
When you put the scallops in the oven, start the sauce. Bring the cream to a boil and continue boiling for about 3-4 minutes. Add the dijon mustard and the maple syrup and continue boiling for another 3-4 minutes.
Pour the sauce on a dish and top with the scallops. Yum, yum.