Broiled Bacon-Wrapped Scallops with Maple-Bourbon Glaze

Steps

1. Step 1

   Pull the small tough side muscle off each scallop if it's still attached, then pat the scallops very dry with paper towels and leave them on a plate lined with fresh paper towel. Dry scallops are what lets them brown instead of steam.

   5 min

   • 12 large sea scallops (about 1 1/2 lb)
2. Step 2

   Lay the bacon halves in a single layer in a large skillet over medium heat and cook, turning once, until the fat has rendered but the bacon is still floppy and pale — 6 to 8 minutes. Don't let it crisp or it will crack when you wrap it. Drain on paper towels.

   8 min

   • 6 slices bacon
3. Step 3

   Wipe out the skillet and make the glaze: combine the maple syrup, bourbon, butter, Dijon, vinegar, black pepper and 1/4 tsp salt over medium heat. Simmer, stirring now and then, until it thickens enough to coat a spoon, 4 to 6 minutes. Take it off the heat.

   6 min

   • the rest of the pure maple syrup
   • 3 tbsp bourbon
   • 1 tbsp unsalted butter
   • 2 tsp Dijon mustard
   • 1 tsp cider vinegar
   • 1 tsp coarsely ground black pepper
   • 1/4 tsp kosher salt
4. Step 4

   Set an oven rack about 6 inches below the broiler and turn the broiler to high. Line a sheet pan with foil.

   5 min

5. Step 5

   Wrap one half-slice of bacon around the side of each scallop so the ends overlap. Thread 3 wrapped scallops onto each skewer, pushing the skewer through the bacon ends to pin them shut and leaving a little space between scallops. Brush lightly with oil and season the flat tops and bottoms with salt.

   10 min

   • 12 large sea scallops (about 1 1/2 lb)
   • 6 slices bacon
   • 1 tbsp neutral oil
   • kosher salt
   • 4 metal or soaked wooden skewers
6. Step 6

   Broil the skewers 4 minutes, then flip them and broil 3 to 4 minutes more, until the bacon is browned and the scallops are just opaque in the center. Watch them closely — broilers vary and these go fast.

   8 min

7. Step 7

   Brush the skewers generously with about half the glaze and broil 1 to 2 minutes more, just until the glaze bubbles and darkens. Don't walk away; the sugar can scorch in seconds.

   2 min

   • 1/2 pure maple syrup
8. Step 8

   Let the skewers rest 2 minutes, then brush or drizzle with the remaining glaze, scatter with chives and serve hot.

   2 min

   • 1/2 pure maple syrup
   • 1 tbsp chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026