Crispy Bacon-Wrapped Smoked Diver Scallops with Maple-Pepper Glaze
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 35 min
The secret to bacon-wrapped scallops where the bacon is actually crisp and the scallop isn't overcooked rubber: par-cooking the bacon halfway before wrapping dry-packed sea scallops and smoking at 400°F (204°C) to 125°F (52°C).
Ingredients (10)
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Helpful tools for making Crispy Bacon-Wrapped Smoked Diver Scallops with Maple-Pepper Glaze:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Always ask your seafood counter for 'Dry-Packed' (untreated) scallops rather than 'Wet-Packed' scallops; wet scallops are soaked in sodium tripolyphosphate, which makes them dump water and boil instead of searing.
- ✓Pro Tip 2: Par-rendering the bacon for 6 minutes before wrapping is non-negotiable; raw bacon takes 18 minutes to crisp, which would turn a delicate scallop into a rubber bouncy ball.
- ✓Pro Tip 3: Clinical Nutrition Note: Sea scallops are 80% pure protein by calorie weight and rich in taurine and magnesium, which support healthy blood pressure.
🧊 Storage, Freezing & Safe Reheating
Best eaten fresh off the grill. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a hot skillet with a drop of butter for 60 seconds per side.
Frequently Asked Questions
What is the ideal internal temperature for cooked sea scallops?
Pull jumbo sea scallops when the center reaches 125°F–130°F (52°C–54°C). At this temperature, the exterior is golden and opaque while the center remains warm, creamy, and translucent.
Can I thread multiple bacon-wrapped scallops onto a skewer instead of using toothpicks?
Yes! Threading 3 bacon-wrapped scallops onto a flat metal skewer secures the bacon seam and lets you flip all 3 scallops at once.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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