Easy Marinated Bacon-Wrapped Scallops are a sweet, salty, flavorful, make-ahead appetizer that is perfect for a Super Bowl Party or anytime you want to whip up a batch of delicious snacks or appetizers.
I mean, how can you go wrong with these delicious bites of heaven? Think about it! Sweet, briny sea scallops, an Asian-inspired marinade of orange marmalade, soy sauce, hoisin sauce, and maple syrup, all tied up in a neat little package with a piece of crispy, smoky bacon! So luscious, so fancy, and oh so easy!
I have a confession to make; I am not a football fan! I’m sorry; I know that’s blasphemy in a college football town like ours, but let’s be real! It’s not that I have anything against football; I’m just not interested enough to watch it for hours. What I am interested in, however, is football food or the appetizers and snacks served at game day parties or tailgates and visiting with friends while pretending to watch the game! And this is where these scrumptious scallop appetizers come in. If you are planning a Super Bowl party or plan to watch the game on TV, these yummy Easy Marinated Bacon Wrapped Scallops should be on your menu, plain and simple!
If you like this recipe, you might also be interested in these delicious game-day or Super Bowl party snacks or appetizers:
- Quick and Easy Buffalo Shrimp,
- Southern Blue Crab Cakes,
- Artichoke Stuffed Mushrooms,
- Oysters Rockefeller
- Baked Bacon Ranch Jalapeno Poppers, and
- 23 Quick and Easy Game Day Snacks.
How to make Easy Marinated Bacon Wrapped Scallops!
Preheat the oven to 375 degrees.
Combine the soy sauce, maple syrup, orange marmalade, and hoisin sauce in a medium bowl and whisk to combine. Set aside.
Remove the side muscles on the scallops (the side muscle is a little rectangular tag of muscle tissue on the side of the scallop that secures it to the shell). To remove it, pinch it off and discard it.
Cut the scallops in half and add to the marinade. Cover the bowl and refrigerate for at least 60 minutes.
While the scallops are marinating, line a rimmed baking sheet with aluminum foil. Place the bacon slices in a single layer on the sheet, making sure none of the pieces overlap.
Cook the bacon in the oven for 8-10 minutes until it is partially done. It still needs to be pliable so you can wrap it around the scallops. When the bacon is partially done, remove it from the baking sheet and place it on a paper towel to drain any excess fat.
When you are ready to wrap the scallops, remove them from the marinade with a slotted spoon and place on paper towels to drain.
Place each scallop at the end of a piece of bacon and wrap it up jelly-roll style.
Secure it with a toothpick and place it seam-side down on a rimmed baking sheet which has been sprayed with non-stick cooking spray, or covered with foil or parchment paper. Repeat with the remaining scallops and bacon slices.
Bake in a preheated 375-degree oven for about 10-15 minutes, or until the bacon is browned and crisp and the scallops are opaque. Turn the scallops once about halfway through the cooking time.
Serve immediately.
Sharon’s tips:
The bacon-wrapped scallops will look neater if you place the scallop at the ragged end of the bacon and roll to finish up at the cut end.
If you are making them ahead, make them up to the point where you have wrapped them in bacon and secured them with a toothpick, and then store covered in the refrigerator for up to 24 hours before baking.
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📋 Recipe:
Easy Marinated Bacon-Wrapped Scallops Recipe
Ingredients
- 3 tablespoon low-sodium soy sauce
- 2 tablespoon pure maple syrup
- 2 tablespoon Orange Marmalade
- 1 tablespoon hoisin sauce
- 12 large sea scallops
- 12 slices bacon cut in half
Instructions
- Preheat the oven to 375 degrees.
- Combine the soy sauce, maple syrup, orange marmalade, and hoisin sauce in a medium bowl and whisk to combine. Set aside.
- Remove the side-muscles on the scallops (the side-muscle is a little rectangular tag of muscle tissue on the side of the scallop that secures it to the shell). To remove it, just pinch it off and discard.
- Cut the scallops in half and add to the marinade. Cover the bowl and refrigerate for at least 60 minutes.
- While the scallops are marinating, line a rimmed baking sheet with aluminum foil. Place the bacon slices in a single layer on the sheet, making sure none of the pieces overlap.
- Cook the bacon in the oven for 8-10 minutes until it is partially done. It still needs to be pliable so you can wrap it around the scallops. When the bacon is partially done, remove it from the baking sheet and place it on a paper towel to drain any excess fat.
- When you are ready to wrap the scallops, remove them from the marinade with a slotted spoon and place on paper towels to drain.
- Place each scallop at the end of a piece of bacon and wrap it up jelly-roll style. Secure it with a toothpick and place it seam-side down on a rimmed baking sheet which has been sprayed with non-stick cooking spray, or covered with foil or parchment paper. Repeat with the remaining scallops and bacon slices.
- Bake in a preheated 375-degree oven for about 10-15 minutes, or until the bacon is browned and crisp and the scallops are opaque. Turn the scallops once about halfway through the cooking time.
- Serve immediately.
I made this yesterday and used apricot jam rather than orange marmalade and they were fantastic! Thanks for the great recipe.
Hi Kathi,
The apricot jam sounds like an awesome substitute. I’ll have to try that next time I make them. Thanks so much for taking time to leave a comment.
Sharon
Thanks for the recipe!
I used mandarin pepper jelly and dijon mustard and skipped the maple syrup.
It is terrific!