Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
24
Ingredients
Directions
Gather all ingredients.
Whisk maple syrup, soy sauce, and Dijon mustard together in a glass or ceramic bowl. Add scallops; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet, making sure they do not overlap.
Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
Bake in the preheated oven until some grease has rendered from bacon, yet still very soft and pliable, about 8 minutes. Drain bacon strips on paper towels. Drain or wipe grease from the baking sheet.
Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
Wrap each scallop half with a halved bacon strip; secure with a toothpick. Place onto baking sheet. Sprinkle scallops with brown sugar.
Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
Bake in the preheated oven until scallops opaque and bacon crisp, 10 to 15 minutes, turning once halfway through. Scallops should reach an internal temperature of 145 degrees F (63 degrees C).
Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
Recipe Tip
If using small scallops, no need to slice them in half. They may cook more quickly—check them early to avoid overcooking.
Nutrition Facts (per serving)
83
Calories
2g
Fat
9g
Carbs
7g
Protein
