Maple Glazed Scallops

You could have these for breakfast: They’ve got the sweetness of maple syrup, the goodness of orange juice and — the best part — bacon! Remember to buy DRY scallops. “Wet” scallops have extra water in them, so, while they cost less per pound, there’s also less scallop per pound. We recommend using thick-cut bacon. The regular stuff will work, but the thick-cut wraps better and holds together better. These are incredibly easy and incredibly tasty, too.

12 bacon slices, cut in half

24 large sea scallops (2 pounds)

1 cup maple syrup

2 tablespoons butter, melted

1 teaspoon grated orange rind

3-tablespoon fresh orange juice

1/8-teaspoon salt

Garnish: orange wedges

 

Partially cook bacon in a large skillet.

Wrap each scallop with 1 half-slice bacon. Set aside.

Bring syrup to a boil in medium saucepan over medium-high heat.

Cook, uncovered, until reduced to 2/3 cup (about 5 minutes.)

Remove from heat; stir in butter and next 3 ingredients.

Thread bacon-wrapped scallops onto 12 (10- to 12-inch) skewers; brush syrup mixture over kabobs.

 Coat grill grate with vegetable cooking spray; place on grill over medium-high heat (350 to 400).

Place kabobs on grate.

Grill kabobs, covered with grill lid, 3 to 4 minutes on each side or just until scallops are opaque, basting often. Garnish, if desired.

Yield: 6 servings.

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425

8780 E CR 466
The Villages, FL 32162
352.751.1755

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