Crispy Maple Leaf Canadian Craft Canadian Whisky and Apple Bacon wrapped around tender scallops, barbecued on skewers with slices of apple and drizzled with a whisky and balsamic vinegar. This is a continuation of my local Nova Scotia food series (though slightly out of season!).
This post is sponsored by Maple Leaf Canadian Craft. All opinions are my own, based on my own experience.
NIGHTSHADE-FREE NOTE: The Canadian Whisky and Apple Bacon used in this post is nightshade free! This was verified with the Maple Leaf head office, so even though it says ‘spices’ in the ingredients, it is safe.
There are few foods that are as traditionally Nova Scotian as scallops. We even have a festival (we love food themed festivals!). Cook these bite-sized babies right and they’re tender and sweet. Which is why, of course, we have to wrap bacon around them, because Nova Scotians love their bacon. The contrast is pure bliss!
So you know me, I just could not leave well enough alone!
Enter this Canadian Whisky and Apple Bacon. And enter it does. Infused with apple and Cape Breton whisky (Glen Breton!), this bacon takes the sweet/salty combo to a whole new level. Not only does it sound delicious (like seriously delicious – the cashier at the Sobeys made a note to herself to go find it during her break!), but it tastes wonderful too. We had the rest of the package in a Caesar Salad and for breakfast!
This Canadian Whisky and Apple Bacon also contains pork sourced only from Canadian farmers, has no added preservatives (beyond what is naturally there), AND it’s nightshade free! The whole Canadian Craft line is inspired by various places across Canada, and they all sound so enticing. Seriously, just try to keep me away from Quebec Maple Ham or Atlantic Sea Salt Prosciutto (it has two ingredients. TWO. Salt. Pork. Done).
Inspired by the name, I decided that bacon-wrapped scallops wasn’t enough, and wanted to draw out those apple and whisky flavours even more.
These are so easy. SO easy! First, stick those bacon-wrapped scallops on a skewer (try to spear both ends of bacon for structural integrity)…
alternate them with slices of crisp, juicy apples…
And then slap ’em on the barbecue to really bring out that smoky flavour (rotate onto the sides so the bacon gets cooked!).
Ooooooh my goodness…
To finish it off you need to top these with an extra fancy touch! Drizzle them with a whisky and balsamic vinegar reduction (which is just fancy for “pour them in a pot and let ’em simmer for 20 minutes until they’re thick”) and dannnng.
These are incredible.
Salty. Sweet. Tender. Crispy, Smoky…. wowza. I know what I’m bringing to every barbecue for the rest of the summer, because I can’t think of a better way to enjoy this Nova Scotia classic!
Want to see other amazing recipes featuring Canadian Craft? Check out this fantastic Tastes Like Canada collection on Appehtite!
Check out Maple Leaf Foods on Twitter, Facebook, and then head over to the Appehtite Instagram for some drool-worthy photos!
- 1/2 cup whisky (Glen Breton is the brand used in the bacon)
- 1/2 cup balsamic vinegar
- 1 pkg Maple Leaf Canadian Craft Canadian Whisky and Apple Bacon
- ~20 medium-large fresh scallops (if you need to buy frozen, defrost them first), patted dry
- 2 large apples , sliced (I recommend the Honeycrisp variety for barbecuing)
- ADDITIONAL: Wooden skewers , soaked in water ~30 minutes before use.
Pour the whisky and balsamic vinegar into a small pot on the stove over medium-high heat. Bring it to a boil, and then set it to simmer until the volume is reduced by half, about 15-20 minutes. When it is finished, remove from heat. It will continue to thicken as it cools (You can let this go while you do the other steps! Just keep an eye on it!)
Slice the bacon in half, and wrap one piece around the sides of each individual scallop before pushing it on the skewer (see the pictures above).
Alternate bacon-wrapped scallops and apple slices on each skewer.
Heat up your grill and place the skewers on. Grill for 2-3 minutes on all four sides so that the bacon is evenly cooked, but the scallop stays tender.
Drizzle the bacon-wrapped scallops and apples with the whisky and balsamic vinegar reduction.