Seared Scallop BLT with Candied Maple Bacon

I don’t have an anecdote about bacon-wrapped scallops. I do have a bacon-wrapped shrimp anecdote, so I am going to tell that and then shoehorn scallops in at the end. Have you ever tried to shoehorn a scallop? Not as easy as one might think.

I did recently enjoy some fried scallops at Bill’s Seafood at the singing bridge in Westbrook, Connecticut. They were sweet, plump, and buttery and even though Bill’s is by no means the best fish restaurant on the CT shoreline between Old Saybrook and Guilford, it is one my my favorite places because of the usual suspects of boozers at the bar, the boaters on the deck in the summer, and the band that has played every Friday night since I was sixteen and would sneak in to try to get served alcohol with my friends, and, come to think, probably long before.

Old couples get up and dance among the tables and it’s wonderful. From April through October, you can sit outside and feed French fries to seagulls, and in winter it’s extremely warm and cozy inside, and good to feel you’re near the water, even if it’s too cold to eat outdoors. It’s a most familiar place I miss whenever I’m away. I met my high school friends there when we were all home for Christmas, and it felt like time had stopped, for a minute. If you’re ever in Westbrook or Clinton, go there, you’ll see what I mean.

So it seems I have enough of a scallop story. Forget the shrimp. Let’s get on with the food.

This is just so genius. One of those why-didn’t-we-think-of-it-ourselves creations. If you serve these to your friends at a party, they will find you sexy and insightful. You could certainly simplify the recipe by using Hellmann’s (Best Foods) mayonnaise, a product we fully endorse, and not glazing your bacon in honey mustard maple glaze. But why would you NOT glaze your bacon in honey mustard maple glaze?! It’s a total winner and you probably have all of these condiments/pantry staples on hand already.

The same is true for the mayonnaise, which you can feel free to season any way you like, but I love the way its smoky spice complements the sweetness of the bacon and bitter bite of arugula. Just add the oil slowly, and whisk continuously and it won’t break, probably. As for the scallops, buy the largest, most beautiful sea scallops you can find. You will be temped to eat them when you pluck them from the pan, all brown and buttery. But, wait, if you can. Or buy extra scallops. Yes, do that. You won’t regret it.

And the tomatoes – well, I found a box of tomatoes branded “Backyard Farms Cocktail Tomatoes” available at our grocery store, which are New England grown and manage to be pretty delicious for January tomatoes. They are sweet and even smell like tomatoes. And they happened to be the perfect size for this project. Cherry tomatoes, I’m sure, will also work well. Serve with crusty bread, a salad, and a Belgian white beer.

Seared Scallop BLT with Candied Maple Bacon
Serves 2-3; Adapted from a recipe on Bite Sized


For the spicy mayonnaise:

  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1 cup Canola oil
  • 1 teaspoon lemon juice
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon garlic powder

For the honey mustard maple glaze:

  • 1 tablespoon honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon brewed coffee
  • 2 teaspoons maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon

For everything else:

  • 1 tablespoon Canola oil
  • 6 Sea Scallops
  • Kosher salt and freshly ground black pepper
  • Flour
  • 1 tablespoon butter
  • 3 pieces of bacon
  • 1/4 cup arugula
  • 1 teaspoon lemon juice
  • 6 slices of tomato


For the spicy mayonnaise:

In a medium sized bowl, add Dijon to the egg yolk. Slowly whisk in the Canola oil, until you have a thick emulsion. Stir in the lemon juice, seasoning, and spices.

For the honey mustard maple glaze:

In a medium sized bowl, whisk together all ingredients.

For everything else:

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil, and lay the bacon strips on the foil. Brush with the glaze and bake, 10-15 minutes. Slice into scallop-sized pieces.

In a large cast iron skillet, heat canola oil over high heat until almost smoking. Sear scallops, 1 minute. Flip the scallops, season with salt and pepper, a dusting of flour, and cook another minute. Add butter to the pan; when it melts, spoon over scallops. Remove scallops from the pan and allow them to rest for 1 minute, then slice width-wise.

In a small bowl, toss arugula with lemon juice. Put together the scallop BLT by layering: scallop half, arugula, tomato, bacon, spicy mayonnaise, scallop half.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. I am totally making these this weekend! They sound wonderful! I am from Madison and you described Bill’s to a T! Thanks for the flashback!

  2. Love everything about this minus the canola oil. So a simple switch to Organic Olive Oil or Organic Coconut Oil should remedy any Genetically Engineered Canola Oil. Thank you for this recipe Jillian.

  3. Lovely work! Would you be happy to link it in to the current Food on Friday which is all about scallops? This is the link . I do hope to see you there. Cheers

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