Appetizer: Canada – Ontario – Maple Glazed Bacon-Wrapped Scallops

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 16 large sea scallops, approx. 1 lb (450 g) total, dry-packed, muscle removed
- 8 slices thin-cut smoked bacon, about 8 oz (225 g)
- 1/3 cup (80 ml) Ontario maple syrup, preferably Grade A amber or darker
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) cayenne pepper (optional, for a touch of heat)
- 16 wooden toothpicks (soaked in water 10 minutes if broiling)
- 1 tbsp (4 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

Short Description:
Sweet Ontario maple syrup caramelizes on bacon-wrapped sea scallops for a glossy, sweet-and-salty starter. These bite-sized skewers are broiled until the bacon is crisp and the scallops are tender and opaque.

Regional Notes:
This Ontario variation uses local maple syrup as the primary glaze, giving a pronounced sweet-savory profile distinct to the province. Using fresh sea scallops from nearby waters keeps the flavor bright and authentic compared with inland or generic versions that may rely on frozen scallops or heavier sauces.

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet.
2. Pat the scallops very dry with paper towels; trim any uneven edges so they sit flat. Season both sides lightly with 1/4 tsp (1.5 g) kosher salt and a pinch of black pepper.
3. Cut each bacon slice in half crosswise. Wrap each scallop with a half-slice of bacon, securing with a toothpick through the top. Arrange the wrapped scallops on the wire rack spaced slightly apart.
4. In a small saucepan over medium-low heat, combine the maple syrup, butter, Dijon mustard, lemon juice, lemon zest, remaining 1/4 tsp (1.5 g) kosher salt, 1/4 tsp (1 g) black pepper, and cayenne if using. Stir until the butter melts and the mixture is glossy and slightly reduced, about 3–4 minutes. Remove from heat.
5. Reserve about 2 tbsp (30 ml) of the maple glaze for finishing. Brush a thin, even layer of the remaining glaze over each bacon-wrapped scallop.
6. Bake on the middle oven rack until the bacon is mostly cooked and the scallops are just turning opaque at the edges, about 10–12 minutes. Cooking time will vary with scallop size and bacon thickness.
7. Turn the oven to broil (high). Brush the reserved glaze over each scallop again and broil 1–2 minutes, watching closely, until the bacon edges are crisp and the glaze has caramelized. Remove immediately to avoid overcooking the scallops.
8. Transfer scallops to a platter, sprinkle with chopped parsley, and serve hot with lemon wedges for squeezing at the table.