Rye Bay Scallop Week

Rye Bay Scallop Week


Garlicky Maple Scallop Canapes Wrapped in Salty Smoked Bacon

Don’t be scared to prepare seared scallops at home, they cook quickly and are perfect as a starter or main course.  Scallops are a delicious addition to any weeknight dinner rotation.  Served best with a large glass of New Zealand Sauvignon Blanc.

Serves 4 (3 each) as a Starter


  • 12 rashers of smoked bacon
  • 1 tbsp olive oil
  • 12 Scallops, defrosted
  • 50g salted butter, melted
  • 3 garlic cloves, peeled and crushed
  • ½ tsp paprika
  • ½ tsp black pepper
  • 1 tbsp maple syrup


  1. Preheat the oven to 190°C/fan 170°C/gas mark 5.
  2. Line a baking tray with non-stick baking paper.
  3. Cut any tough rind from the bacon slices and cut in half lengthwise so you have 24 long pieces
    (don’t be tempted to cut off the thinner fattier end entirely, you need this otherwise the bacon doesn’t wrap around the scallop fully), then fry in a pan over a low heat with a little olive oil until just starting to colour, but not crispy. The bacon needs to be flexible enough to wrap around the scallops.
  4. Mix together the melted butter, garlic, paprika, black pepper and maple syrup in a small bowl and dip each scallop into the mixture then wrap a strip of bacon around the side of the scallops. Push a toothpick through the centre of the scallop, to secure the bacon on either side.
  5. Place the wrapped scallops onto the prepared baking tray, brush with the remaining butter marinade and bake for 15 minutes until the scallops are cooked through and the bacon crispy.

Submitted by: Laura Sansom, Head Chef, The Ferry Inn at Stone-in-Oxney

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