Recipe: Maple Bacon Scallops - Shawano Stock Market


Recipe: Maple Bacon Scallops

Maple Bacon Scallops

At The Stock Market it’s no secret that we love EVERYTHING Maple Bacon! This YUMMY appetizer is one of my favorites to order in restaurants! Thanks to our NEW Urban Accents DryGlazes, these are now SUPER EASY to make at home! Finish with a little Maple Balsamic Vinegar to add even MORE DELICIOUS maple flavor!  And paired with our Maple Bacon Old Fashion, it’s just a match made in Maple Bacon Heaven! 


  • 8-12 sea scallops
  • Neuske’s Applewood Smoked Bacon (I use 1 piece of bacon per scallop)
  • Urban Accents Vermont Maple Grill DryGlaze
  • 2 Sweet Potatoes
  • Chives, finely chopped
  • Sicilian Biancolilla Extra Virgin Olive Oil (or any of our straight EVOO), in a Misto Olive Oil Sprayer 
  • Fine Aged Maple Balsamic Vinegar


For Sweet Potato Puree:
Place a medium pot of water on the stove and bring to a boil. Peel 2 sweet potatoes and roughly chop, boil until they are very soft and drain. Add one tablespoon Urban Accents Vermont Maple Grill DryGlaze to potatoes and use a potato masher or fork to smash the potatoes into a smooth consistency, set aside.

For Scallops:
Heat oven to 400 degrees. Rinse each scallop with cool water and pat dry with paper towels.

Wrap each scallop with one slice of raw bacon (you can use a water-soaked toothpick to hold it in place if needed). Using your misto, spray each scallop/bacon piece with our Sicilian Biancolilla Extra Virgin Olive Oil and generously season with the remaining DryGlaze seasoning packet on all sides. Place on a foil or parchment paper-lined baking sheet. NOTE: Let sit at room temperature for at least 10 minutes for glaze to form!

Bake on the top rack for approximately 4-12 minutes or until bacon is crisp and scallops are firm. Garnish with chives, finish with a little Fine Aged Maple Balsamic Vinegar and serve over the sweet potato puree.


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