Terriyaki Glazed Bacon Wrapped Scallops

This past summer I found myself on a yacht on the Pacific Ocean with a bunch of other female bloggers, sipping champagne, savouring appetizers and watching an amazing fireworks display over the city of San Diego. A far cry from my every day life to say the least.

As I, and my fellow life made delicious bloggers were enjoying the cruise and the pleasure of each other’s company, we were presented with a tray of appetizers that changed my perception of shellfish.

I am not a shellfish fan. The texture creeps me out. My father has also had some bad reactions to shrimp so I tend to stay away from them as a precaution. The one exception I have is scallops. I don’t mind scallops. They’re not my favourite food but if I was being served them at a dinner party I would be able to eat them. When the tray was offered to us I asked what it was and the waiter said “Scallops”, so I took one and popped it in my mouth.

These  scallops, oh my, these were a one-bite appetizer of pure flavour.

The natural creaminess of the scallops, the saltiness of the bacon and the sticky sweet glaze came together to create a food experience that has stuck in my mind since August. My pregnancy has brought about some strong cravings and the other day they popped into my head and I just couldn’t let it go. I had to make them! It took a few batches and some trial and error and I finally nailed it!

This appetizer is perfect for a fancy dinner party or a simple backyard barbeque. I’ll be making a big tray for our annual Christmas Eve party for sure!

Terriyaki Glazed Bacon Wrapped Scallops

1 jar Terriyaki Sauce
24 scallops
12 strips of bacon


1.                Pour the jar of teriyaki sauce into a small sauce pan and put over medium-high heat. Bring to a gentle boil and allow to reduce by 2/3. The glaze should be thick and coat the back of a spoon. When thickened remove from the heat.

2.                In the meantime, preheat your oven to 400 degrees. Cut the bacon strips in half and lay out on a foil lined baking sheet.

3.                Bake the bacon in the oven for about 5 minutes or until half done and remove the tray from the oven. 

4.                Roll a scallop in a ½ strip of bacon and secure with a tooth pick.

5.                Dip and roll the bacon wrapped scallop in the teriyaki glaze and place bacon on the cookie sheet. Repeat with all the scallops.