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Overhead shot of twelve bacon-wrapped sea scallops with crisp golden bacon, glossy maple-Dijon glaze and chopped chives on a wire rack over a foil-lined sheet pan.

Bacon Wrapped Scallops in Oven: 30-Minute Party Bites

Juicy sea scallops wrapped in crisp bacon and brushed with a maple-Dijon glaze, then baked on one sheet pan. A 30-minute party bite that looks festive on a New Year's Eve table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 large sea scallops about 1 pound; side muscle removed, patted very dry
  • 6 slices thin-cut bacon halved crosswise
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp olive oil for brushing the rack
  • 1 tbsp fresh chives finely chopped

Method
 

  1. Heat the oven to 400°F. Line a rimmed baking sheet with foil, set a wire rack on top, and brush the rack with olive oil.
  2. Arrange the bacon halves on the rack and bake 6-7 minutes, until partly rendered but still flexible. Transfer the bacon to a plate and raise the oven to 425°F.
  3. Pat the scallops very dry with paper towels and season both sides with salt and pepper. Wrap one bacon half around each scallop and secure with a toothpick.
  4. Stir the maple syrup and Dijon mustard together in a small bowl and brush the mixture over the bacon.
  5. Bake the scallops on the rack 10-12 minutes, until opaque and just firm and the bacon is crisp. If the bacon needs more color, broil 1-2 minutes, watching closely.
  6. Rest 2 minutes, sprinkle with chives, and serve warm.