Maple-Glazed Bacon-Wrapped Scallops

Create this easy to make dish and pair it with Canyon Wind Chardonnay. Serves 6-8 as an appetizer. 


8 ounces thin-sliced bacon
1 pound sea scallops, 10-20 size (about 16 scallops)
¼ cup maple syrup
freshly ground pepper
1 tablespoon fresh chives, thinly sliced


  1. Preheat oven to 325 degrees. Cut bacon slices in half and arrange on a sheet pan. Cook until the fat begins to render out, about 7-10 minutes. Remove from the oven and set aside to cool. Increase heat to 375 degrees.
  2. Rinse scallops and peel off the small muscles if they are still attached to the sides of the scallops.
  3. Wrap each scallop with a half slice of bacon and secure with a toothpick. Place the wrapped scallops back on the same sheet pan and return to oven. Cook until the bacon is crisp and the scallops are just cooked through, about 15 minutes.
  4. Transfer scallops to a serving platter, drizzle with syrup, season with pepper and garnish with chives. Serve immediately.