Entree: United States – Vermont (New England) – Vermont Maple-Bacon Wrapped Scallops

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Total 1 hr 10 min

Ingredients

- 16 large sea scallops, approx. 1 1/4 lb (567 g), patted dry
- 8 slices center-cut bacon, approx. 8 oz (225 g), partially cooked
- 1/3 cup (80 ml) Vermont maple syrup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 g) unsalted butter, melted
- 1 tsp (5 ml) apple cider vinegar
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 1 lb 8 oz (680 g) fingerling potatoes, halved or quartered if large
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1 tbsp (15 ml) pure Vermont maple syrup (for potatoes)
- 8 oz (225 g) fresh green beans, trimmed
- 1 small shallot, minced (about 1 tbsp / 15 g)
- 1 garlic clove, minced (about 1/2 tsp / 1.5 g)
- 1 tsp (1 g) fresh thyme leaves, plus extra sprigs to garnish
- 1 lemon, cut into wedges
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Toothpicks for securing bacon

Instructions

Short Description:
Sweet Vermont maple-glazed sea scallops wrapped in smoky bacon, served with roasted maple-fingerling potatoes and sautéed green beans for a complete New England main course. Bright lemon and fresh thyme balance the richness.

Regional Notes:
This Vermont variation highlights locally produced Vermont maple syrup in the glaze, which enhances the natural sweetness of the scallops; the bacon provides a classic smoky New England contrast. The inclusion of roasted fingerling potatoes and seasonal green beans keeps the plate rooted in a simple, rustic Vermont entree style.

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top for bacon and scallops.
2. Partially cook the bacon: arrange bacon slices on another baking sheet and bake 8 minutes until they begin to render fat and are pliable but not crisp. Remove and blot excess fat on paper towels; cut each slice in half crosswise.
3. Prepare potatoes: toss fingerling potatoes with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) maple syrup, 1/2 tsp (2.5 g) kosher salt, 1/4 tsp (0.5 g) black pepper, and 1/2 tsp (0.5 g) thyme leaves. Spread on a rimmed baking sheet and roast in the oven 25–30 minutes, shaking once, until golden and tender.
4. While potatoes roast, make the maple glaze: whisk together 1/3 cup (80 ml) Vermont maple syrup, 1 tbsp (15 ml) Dijon mustard, 1 tbsp (15 g) melted butter, 1 tsp (5 ml) apple cider vinegar, and a pinch of salt and pepper. Reserve 2 tbsp (30 ml) of glaze for finishing.
5. Trim scallops of any side muscle and pat completely dry. Season lightly with salt and pepper. Wrap each scallop with a bacon half and secure with a toothpick.
6. Heat 1 tbsp (15 ml) olive oil in a large ovenproof skillet over medium-high heat. Sear bacon-wrapped scallops 1 minute on the bacon seam to set, then transfer scallops to the prepared wire rack on the foil-lined baking sheet (bacon seam down).
7. Brush each wrapped scallop generously with the maple glaze. Place the scallops under the oven broiler on high (or move the rack to the top position) about 4–6 inches from the heat source. Broil 3–4 minutes until the glaze is bubbling and the bacon begins to crisp, then flip each scallop, brush with more glaze, and broil another 2–3 minutes until scallops are opaque and bacon is cooked through. (If you prefer a gentler finish, bake at 425°F / 220°C for 8–10 minutes, turning once and glazing midway.)
8. While scallops finish, sauté the green beans: heat 1 tbsp (15 g) butter in a skillet over medium heat. Add minced shallot and garlic; cook 1 minute until fragrant. Add green beans, 1/4 tsp (0.5 g) salt, and a splash of water; cover and cook 3–4 minutes until beans are bright and tender-crisp. Toss with remaining 1 tsp (1 g) thyme leaves and a squeeze of lemon.
9. Remove scallops from oven and let rest 1 minute. Drizzle reserved 2 tbsp (30 ml) maple glaze over the scallops and garnish with chopped parsley and extra thyme sprigs. Serve scallops atop roasted fingerling potatoes with sautéed green beans on the side and lemon wedges.
10. Taste and adjust seasoning with salt, pepper, and a final squeeze of lemon. Serve immediately.