Anyone who knows me well, will know that I am not the biggest fan of seafood. Which is something that seems to shock most people in Ontario, as I grew up on the east coast of Canada. However, these delicious bacon-wrapped scallops are one of the few exceptions I have to make because they are just so good.

This dish comes together very quickly and is a great appetizer. It is also a simple summer dish, so it doesn’t require a lot of time/energy on a hot day, and can be the perfect starter for a romantic dinner at home!

We almost exclusively get all of our meat from TruLocal. TruLocal allows you to pick from a wide variety of products, such as, wild-caught seafood, grass-fed and finished beef, all-natural bone broth, and that is just to name a few choices! The added benefit is that most of their suppliers are local to your area, which is something we believe in supporting.

For this recipe, I used their wild-caught large Atlantic sea scallops, and one of their many bacon options, like this sugar and nitrate-free bacon!

WHAT INGREDIENTS DO I NEED TO MAKE THESE PALEO BACON-WRAPPED SCALLOPS?

• Scallops
• Bacon
• Maple syrup
• Coconut aminos
• Garlic powder
• Sea salt
• Pepper
• Fresh parsley

Ingredients:

• 8-10 scallops
• 8-10 pieces of bacon, trimmed if necessary (width-wise) to fit properly around your scallops
• 2 tablespoons of maple syrup
• 1 tablespoon of coconut aminos
• 1/2 teaspoon of garlic powder
• salt and pepper to taste
• 1 tablespoon chopped parsley, for garnish
  

Instructions:

Notes:

• You can also substitute soy sauce for coconut aminos if not following a paleo diet. However, I would recommend low sodium as the bacon will provide a fair amount of salt itself. You also likely will not need to add any salt to your marinade
  
• If you have any scallops leftover, they can be stored in an airtight container in the fridge and reheated in a pan over medium heat for 3-4 minutes. This will prevent the scallop from becoming over cooked.

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