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    Home » Recipes » Main Dish Recipes

    Maple-Glazed Scallops

    Modified: Dec 1, 2019 · Published: Jan 22, 2011 by Ashley

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    This is a really tasty recipe. Maple and bacon go so well together, and the orange zest really livens it up. I cooked these in a cast iron skillet in some of the bacon drippings, and that worked pretty well. I don't know how it would really work on a grill though, because the glaze would drip down into the coals. I also think that cutting the bacon in half wasn't the best method - it probably would have worked better to be able to wrap a whole piece around the scallops. I think next time I'd deconstruct this and pan-sear all of the scallops, top them with the sauce and some crumbled bacon.

    A plate of skewered scallops with bacon and orange zest.

    Maple-Glazed Scallops
    Coastal Living September 2002

    To prevent scallops from rotating, use 2 skewers for each kebab.

    Yield: 6 servings

    12 bacon slices, cut in half
    24 large sea scallops (about 2 pounds)
    1 cup maple syrup
    2 tablespoons butter, melted
    1 teaspoon grated orange rind
    3 tablespoons fresh orange juice
    ⅛ teaspoon salt

    Partially cook bacon in a large skillet. Wrap each scallop with 1 half slice bacon. Set aside.

    Bring syrup to a boil in a medium saucepan over medium-high heat. Cook, uncovered, until reduced to ⅔ cup (about 5 minutes). Remove from heat; stir in butter and next 3 ingredients.

    Thread bacon-wrapped scallops on 12 (10- to 12-inch) skewers; brush syrup mixture over kebabs. Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kebabs on rack; grill, covered with lid, 3 to 4 minutes on each side or until done, basting often.

    Big Flavors Rating: 5 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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