1 lb Fresh Sea Scallops (large scallops)
Orange juice (enough to soak scallops, optional)
6 pieces of Bacon, cut into small pieces
8 TBSP Maple syrup +/-
4 TBSP Butter
Soak scallops in orange juice for an hour prior to cooking (optional). Pat dry, and lightly salt.
Heat pan with enough olive oil to coat the bottom of the pan at a medium high heat. Sear scallops until golden (we timed it, and cooked them for 90 seconds before flipping and then just 60 seconds on the other side.
Remove scallops from the pan.
Cook bacon lightly (4-5 minutes). The goal is to cook the bacon only so much that they are still very flexible.
Remove bacon from the pan to pat dry and drain fat from the pan.
Wrap your strips of bacon around the scallops. Depending on the size of the bacon and scallops you may need to cut the bacon long-ways to allow minimal overlap on the sides. Use a toothpick or small skewer to pinch the bacon to the scallop.
*Note, It’s recommended you use a pan sized to match the number of scallops you have. This will minimize the waste of maple syrup.
Heat pan to medium and add 4 tbsps of butter and melt.
Add enough maple syrup so that the scallops will be at least 1/4 inch submerged and a dash of cayenne if desired.
Add scallops back to the pan and cook for a minute, while using a cooking brush/baster to coat the scallops. Flip the scallops and cook for another minute or two depending on how you like your bacon.
Serve right away!
Looking to order fresh sea scallops today? Click here to see if Wild Seafood Market has them in stock. Then, order online and have them shipped or come by our market to pick them up.