Bacon wrapped scallops with balsamic glaze are a delicious and easy appetizer that is perfect for any occasion. Learn how to make this gourmet snack with our step-by-step guide.
This is a delicious and easy appetizer that is perfect for any occasion. Whether you are hosting a Christmas party, a New Year’s Eve celebration, or just want to treat yourself to a gourmet snack, this recipe will impress your guests and satisfy your taste buds. Scallops are wrapped in crispy bacon and drizzled with a sweet and tangy balsamic glaze that enhances their flavor and texture. You can serve them on skewers, toothpicks, or a platter with some fresh herbs and lemon wedges. They are best enjoyed hot, but you can also make them ahead and reheat them in the oven before serving.
Table of Contents
Total Yield
24 pieces
Portion Size
4 pieces
Ingredients
- 24 large sea scallops, rinsed and patted dry
- 12 slices of bacon, cut in half
- Salt and black pepper, to taste
- 1/4 cup of balsamic vinegar
- 2 tablespoons of honey
- 2 teaspoons of Dijon mustard
- 1/4 teaspoon of garlic powder
- 2 tablespoons of chopped fresh parsley, for garnish
- Lemon wedges, for serving
Tools and Equipment
- A large skillet
- A baking sheet
- A wire rack
- A small saucepan
- A whisk
- A small bowl
- A pastry brush
- Skewers or toothpicks
Recommended Products
- Sea scallops: We recommend using large sea scallops that are fresh or thawed from frozen. They should have a firm and moist texture, a sweet and mild flavor, and a translucent and ivory color. Avoid scallops that are dry, sticky, or have a strong fishy smell. You can also use bay scallops, which are smaller and more tender, but you will need to adjust the cooking time accordingly.
- Bacon: We recommend using thin-cut bacon that is not too fatty or salty. You can use any flavor of bacon that you like, such as smoked, maple, or peppered. You can also use turkey bacon or vegan bacon for a lighter or plant-based option.
- Balsamic vinegar: We recommend using good quality balsamic vinegar that has a rich and syrupy consistency and a balanced sweetness and acidity. You can also use balsamic glaze, which is a reduced and thickened version of balsamic vinegar, and skip the step of making the glaze yourself.
- Honey: We recommend using pure and natural honey that has a smooth and golden texture and a floral and sweet flavor. You can also use maple syrup, agave nectar, or brown sugar for a different sweetener.
- Dijon mustard: We recommend using Dijon mustard that has a smooth and creamy texture and a sharp and tangy flavor. You can also use yellow mustard, honey mustard, or whole grain mustard for a different flavor.
Time Required
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Mise en Place
- Preheat the oven to 375°F (190°C) and line a baking sheet with foil. Place a wire rack on top of the foil and spray it with cooking spray.
- Cut the bacon slices in half and set them aside.
- Rinse the scallops and pat them dry with paper towels. Season them with salt and pepper and set them aside.
- In a small saucepan over medium-high heat, whisk together the balsamic vinegar, honey, Dijon mustard, and garlic powder. Bring the mixture to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes. Transfer the glaze to a small bowl and set it aside.
- Chop the parsley and set it aside.
Step-by-Step Instructions
- In a large skillet over medium-high heat, cook the bacon slices until partially cooked but still flexible, about 2 minutes per side. Drain the bacon on paper towels and let it cool slightly.
- Wrap each scallop with a half slice of bacon and secure it with a skewer or a toothpick. Place the bacon wrapped scallops on the prepared wire rack, leaving some space between them.
- Brush the tops of the scallops with some of the balsamic glaze, reserving some for serving.
- Bake the scallops in the preheated oven until the bacon is crisp and the scallops are cooked through, about 15 minutes. The scallops should be opaque and firm to the touch, and the bacon should be golden and crisp.
- Transfer the scallops to a serving platter and sprinkle with the chopped parsley. Serve with the remaining balsamic glaze and lemon wedges on the side.
Serving Instructions
- You can serve the bacon wrapped scallops as an appetizer or a main course, depending on your preference and the occasion. They go well with salads, breads, rice, pasta, or vegetables as side dishes.
- You can also serve them with different sauces or dips, such as aioli, pesto, salsa, or ranch dressing, for extra flavor and variety.
- You can make the scallops ahead and store them in an airtight container in the refrigerator for up to 2 days. To reheat them, place them on a baking sheet and bake them in a 375°F (190°C) oven for about 10 minutes, or until heated through.
Plating and Garnishing
- You can plate the scallops on a large platter or a wooden board, or on individual plates or bowls. You can arrange them in a circular or a linear pattern, or in any way that you like.
- You can garnish the scallops with some fresh herbs, such as parsley, cilantro, basil, or mint, for a pop of color and freshness. You can also use some edible flowers, such as nasturtiums, pansies, or lavender, for a touch of elegance and beauty.
- You can drizzle some of the balsamic glaze over the scallops, or serve it in a small bowl or a squeeze bottle on the side. You can also add some lemon wedges, for a burst of acidity and brightness.
Tips and Notes
- To ensure even cooking, choose scallops that are similar in size and thickness. You can also cut larger scallops in half or use smaller scallops to match the size of the bacon slices.
- To prevent the scallops from sticking to the skewers or toothpicks, soak them in water for about 15 minutes before using them. You can also use metal skewers or silicone-coated toothpicks for easier removal.
- To prevent the bacon from curling or shrinking, you can stretch it slightly before wrapping it around the scallops. You can also use a toothpick to pierce the bacon at both ends and secure it to the scallop.
- To add more flavor to the scallops, you can marinate them in some lemon juice, olive oil, garlic, salt, and pepper for about 15 minutes before wrapping them with bacon. You can also sprinkle some smoked paprika, cumin, or cayenne pepper over the scallops for some spice.
- To make the balsamic glaze more flavorful, you can add some fresh or dried herbs, such as rosemary, thyme, or oregano, to the saucepan while simmering the vinegar mixture. You can also add some red pepper flakes, black pepper, or ginger for some heat.
Nutrition Facts
Serving size: 4 pieces
- Calories: 284
- Fat: 14 g
- Saturated fat: 4 g
- Cholesterol: 64 mg
- Sodium: 581 mg
- Carbohydrates: 16 g
- Fiber: 0 g
- Sugar: 13 g
- Protein: 24 g
Disclaimer
This article is for informational purposes only and does not constitute medical advice. The information and recipes provided are not intended to diagnose, treat, cure, or prevent any disease or condition. Please consult your doctor before making any changes to your diet or health regimen.
Allergy and Dietary Concerns
This recipe contains shellfish, pork, honey, and mustard, which may cause allergic reactions or dietary restrictions for some people. Please check the ingredients carefully and avoid this recipe if you have any allergies or sensitivities to these foods. You can also substitute or omit some of the ingredients to suit your preferences and needs. For example, you can use turkey bacon or vegan bacon instead of pork bacon, maple syrup or brown sugar instead of honey, and yellow mustard or honey mustard instead of Dijon mustard. You can also use scallops that are certified gluten-free, organic, or wild-caught, depending on your dietary requirements.