Source: Better Homes and Gardens
1 pound fresh or frozen sea scallops
10 slices pancetta (about 1 pound) or 10 slices maple-flavored smoked bacon
Freshly ground black pepper
1/4 cup pure maple syrup
1. Thaw scallops, if frozen. Rinse and drain scallops; pat dry. Cut into 20
serving-size pieces; set aside. Cut pancetta into 1-1/2-inch-wide strips. (If
using bacon, halve each slice crosswise. In a large skillet, cook bacon until
light brown but not crisp. Drain on paper towels. Cool just until easy to
2. Preheat oven to 425 degree F. Wrap each scallop piece with a slice of
pancetta or bacon. Secure with wooden toothpicks or skewers. Place in a shallow
baking pan. Season with salt and pepper. Brush with some of the maple syrup.
3. Bake for 8 to 10 minutes or until scallops are opaque and pancetta or bacon
is cooked, turning once and brushing with remaining maple syrup halfway through
cooking. (Bacon may not be crisp.) Serve warm.
Makes 20 appetizers