Who doesn’t love a bacon-wrapped scallop? This dish was created to bring the saltiness of the bacon with the sweetness of the maple syrup to elevate the scallops. It’s a protein that pairs easily with any side dish to make a full meal and it’s rich enough to enjoy by itself. It is a balanced dish of textures and flavors that the whole family will enjoy.
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Instructions
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In a cast iron pan (preferable) or large skillet cook the bacon. Once done scoop the cooked bacon pieces out and let them drain on paper towels.
- If using the breadcrumbs toast them in the pan using the bacon drippings, once brown and toasted set aside on paper towels.
- Prep the scallops by patting them dry with a paper towel. Sprinkle salt and pepper on them.
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In the same skillet add some of the oil, over medium heat and sear the scallops. Sear one side for about 3 minutes, do not flip them or move them once they start searing to ensure a firm sear. Using tongs flip them over and sear the other side. Once done set aside.
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In the same skillet add the rest of the oil and saute the onions. Add your thyme.
- Add the maple syrup and let it come to a light simmer. Stir everything together well.
- Whisk in the heavy cream and let it simmer for 5 -7 minutes. You want it to reduce by half. Stir in the cooked bacon pieces and coat them well.
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Add in your seared scallops and gently coat them with your sauce. Let this simmer for about 2 minutes.
Plating
- Divide the scallops (about 5x per serving) and place on plates. Using a spoon divide the sauce evenly between each serving over your scallops.
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Garnish with the parsley and toasted breadcrumbs
