Bacon Wrapped Scallops with an Orange Maple Glaze

from Wabanaki Maple 

This maple syrup recipe is inspired by Andy’s East Coast Kitchen! Andy’s recipe looked so amazing we thought we’d try it with our Barrel Aged Whisky Maple Syrup! Here is our version of Andy’s recipe. 

Prep & Cook Time: 30 to 45 minutes 


10 to 12 fresh scallops 

1 package of bacon 

salt to taste

¼ cup salted butter 

¼ cup Wabanaki Maple’s Barrel Aged Whisky Maple Syrup

Juice of 1/2 of a fresh orange 

1 tablespoon of cooking oil 


Fry your bacon until it is 3/4 cooked. Set aside to cool.

Dry your scallops with a paper towel then lightly salt them. 

With your cooled bacon, wrap it around the edge of the scallop and secure it with a toothpick. 

Preheat a cast iron pan and add in some cooking oil once heated. 

Fry your bacon wrapped scallops, scallop side down, for 3 minutes on each side. 

Move all of your bacon wrapped scallops to one side of your cast iron pan and add in your butter. 

Once the butter melts, add in your maple syrup and juice from half of a fresh orange.

Mix the sauce lightly then baste your bacon wrapped scallops for an additional 5 to 7 minutes, flipping them halfway through while continuing to baste them. 


Nada’s Tips & Tricks: Thanksgiving is on the horizon and your guests will love these appetizers while waiting for the main event.  Delectable and an impressive presentation!

A close up of food

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Contents and images used with permission by Wabanaki Maple.