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Whisky and Apple Bacon Wrapped Scallops
Crispy Maple Leaf bacon wrapped around tender scallops, barbecued on skewers with slices of apple and drizzled with a whisky and balsamic vinegar reduction.
Course: Appetizer
Servings: 20 Bacon Wrapped Scallops
Author: Cristina
  • 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.
  1. 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!)
  2. 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).
  3. Alternate bacon-wrapped scallops and apple slices on each skewer.
  4. 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.
  5. Drizzle the bacon-wrapped scallops and apples with the whisky and balsamic vinegar reduction.