Bacon Wrapped Scallops with Maple Glaze

Bacon wrapped scallops have become a holiday tradition in our family through an untraditional path. It all started years ago when my mom made the "mistake" of sending my dad out to pick up a simple grocery list of items to complete our holiday menu. It's known at our house that if you send dad to the store, you're guaranteed to get the items you requested, but you'll also get some expensive accompaniments that you didn't ask for, were not on sale, but are appreciated by us kids. These include lobster, king crab legs, and shrimp, always when not on sale, much to my mother's chagrin. This particular excursion yielded full market price scallops.

The next year, one of us mentioned how nice it was to have bacon wrapped scallops as an hors d'oeuvre and the rest is history. Since then the recipe has morphed a bit, and as is typical with us at Carman Brook Farm we've added a Vermont maple syrup glaze that caramelizes to perfection by the time they're ready to be pulled from the oven. Savory and sweet like you read about.

Are scallops good for you?

Scallops have garnered a well-regarded reputation as a healthy food, low in fat, high in protein, and loaded with omega-3 fatty acids that promote heart health. The logical next question is, what are the effects of layering this heart healthy food with bacon? Bacon has had a recent comeback as a health food, but the science has tempered this euphoria a bit. The recommendations from health professionals are that a few strips of bacon a day isn't going to negatively impact your life, however, moderation is key. Be sure to check in with your doctor. You can get "healthier" bacon by looking at the ingredients and searching out ingredient lists with limited amounts of nitrites and nitrates, which are used in the curing process. The rule of thumb is this, the fewer ingredients, the better it is.

Fresh or frozen scallops?

In my opinion, fresh seafood of any type is the go-to choice, if you have the option. Our problem at the farm is that there aren't any ocean ports with fresh seafood markets nearby. Still, we can get nice fare on ice at our local supermarket. I've also had great success with frozen scallops. The key to finding the right kind is those that are marked "dry-packed". Many companies selling frozen scallops use a salt-brine to increase storability. However, the taste can be affected negatively when this packing method is used. Again, stick with the "dry-packed" frozen scallops, if you can.

When judging the quality of whatever scallops you select, there are a few indicators to be aware of. First, this is most important, scallops should not smell fishy or funky. Next, make sure there isn't a feathery or slimy texture. Remember, dry-packed scallops, handled correctly, should look much the same as they did when they were frozen. Stick by these tips and you'll have some delicious scallops to complete your holiday menu. 

How to defrost scallops?

As with other types of seafood, if you select frozen scallops, I recommend thawing them out in the refrigerator overnight. The Food and Drug Administration, in their article on seafood safety, recommends a cold water bath if you forget to pull them out of the freezer the day before. You want to ensure the scallops are in a waterproof bag before you submerge them in cold water.

How long do scallops last in the fridge?

The .gov Food Safety website presents a chart that scallops should be cooked or frozen within 3-10 days of being harvested. Talking to fishmongers at various seafood markets, I've been told impatiently to cook them that day or the day after. I've stuck by this advice and haven't had any bad experiences myself, so make of that what you will. Bottom line, once you defrost or purchase scallops, have a plan to cook them. I hope this recipe solves that problem. 

Scallop Marinade

Alright, let us get to the brass tacks and cook this thing. The marinade we use for this holiday dish is simple and adds to the already delicious pairing of bacon and scallops. The ingredients are simple, maple syrup (who saw that coming), lemon juice, minced garlic, soy sauce, and butter. I use a cast iron pan so I can caramelize the butter a bit and lock in the rich flavor.

First, add the butter and cook over medium heat until it begins to bubble & brown. Following this, add the maple syrup, soy sauce, garlic, and squeeze the lemon juice in. After a minute or two, the sauce should thicken and it's ready to brush on. It is that easy.

The sauce may appear a bit thin, but once you coat the scallops and cook them, it thickens up and adds just enough flavor to enhance both the bacon and the scallops. I would recommend cutting the butter by a third if you really want a thick sauce from the start, or simmering for 10-15 minutes longer.

How to cook bacon wrapped scallops?

A part of me wanted to lead the blog with this section, or put it in all caps to get your attention. Arguably, this is the most important consideration after the scallop purchase. Scallops are a notoriously quick-cooking food. Bacon takes much longer to cook. If raw bacon is wrapped around the scallops and cooked until it looks crispy and delicious, you'll have great tasting bacon around rubbery and overcooked scallops. Bacon masks many imperfections, but this is a bridge too far.

My recommendation is to give the bacon a precook on a baking sheet in the oven at 425 degrees F for 10-13 minutes. Cooking times vary depending on thickness, so pay attention. What you're looking for is bacon that is 2/3 to 3/4 of the way cooked depending on how you prefer your bacon at the end. I do 3/4's because I like nice crispy bacon. 

Measure around each scallop with a slice of bacon. Secure the bacon to the scallop by inserting a toothpick through the center. 

Once secured, brush them generously with the marinade and place them in the oven to bake at 425F for 12 minutes. Keep a close eye on them. The scallops should go from translucent to solid white in appearance. Don't be afraid to test one at 12 minutes and see how they look inside, I can't help myself from doing this, I'm the one cooking so I make the rules.

Maple Glazed Bacon Wrapped Scallops Recipe

Ingredients:

• 1 lb. of 20/30 count scallops
• 1 lb. package of bacon
• 3 tablespoons of Amber Rich Taste real maple syrup
• 3 tablespoons of butter (salted or unsalted, your choice)
• Juice from half of a squeezed lemon, or 1 and a half tablespoons of juice
• 1 tablespoon of soy sauce
• 2 to 4 cloves of minced garlic (we always go heavy)
• Parsley for garnish.

Directions:

• Par-cook your bacon on a baking sheet at 425F for 10-13 minutes until about 75% cooked.
• Heat a sauce pan to medium-high heat, add the butter until it melts, and stir gently for about 3-5 minutes until the butter begins to brown.
• Add maple syrup, minced garlic, lemon, and soy sauce, continue cooking and stirring for 1 to 2 minutes. Remove from heat.
• Pat the scallops dry gently in prep for wrapping.
• Cut your par-cooked bacon in half and get to work wrapping the scallops and securing each with a toothpick.
• Arrange on a baking sheet with at least a half inch between each scallop.
• Generously coat the scallops with the prepared marinade.
• Bake at 425F for 12 minutes until scallops are solid white.
• Plate, and garnish with parsley and slices of lemon!