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Maple Bacon Scallops

Urban Accents Scallops Recipe
Maple Bacon Scallops

These little bites are as easy as they are tasty. We like them as a holiday appetizer, but they are just as perfect for a quick, classy weeknight dinner.


4 servings
  • 8-12 sea scallops For an appetizer portion, we recommend at least two scallops per person. Portion sizes will vary greatly depending on the size of your scallops.
  • bacon strips (one for each scallop)
  • Urban Accents Vermont Grill Dryglaze
  • cooking spray
  • sweet potatoes (optional)
  • chives, finely chopped


20 min
10 min
30 min



For Scallops:

  1. Heat oven to 400 degrees. Rinse each scallop with cool water and pat very dry with paper towels.
  2. Wrap each scallop with one slice of raw bacon. You can use a water-soaked toothpick to hold the bacon in place, if needed. Spray lightly with cooking spray, and generously season scallop/bacon pieces on all sides with DryGlaze seasoning. Place on a foil or parchment lined baking sheet. Let sit at room temperature for at least 10 minutes for glaze to form.
  3. Bake on the top rack for approximately 1-12 minutes or until bacon is crisp and scallops are firm. If you're in a hurry, you can set the baking sheet under the broiler, but keep a very close eye as they will burn fast! Garnish with chives and serve immediately.

For Sweet Potato Puree

  1. Put a medium pot of water on to boil. Peel 2 sweet potatoes and roughly chop. Boil sweet potatoes until very soft and drain. Add one tablespoon Urban Accents Vermont Maple Grill DryGlaze to potatoes, and use a potato masher or fork to mash the potatoes into a smooth consistency. Serve scallops on puree for a beautiful presentation.

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