Bacon-wrapped Scallops on Cajun Cream Sauce
These bacon-wrapped scallops on a bed of Cajun cream sauce will take your appetizers and parties to a new level! They are mouth-watering, delicious, and addictive.
Maple sugar gives them a taste of sweetness and is one of my favorite secret ingredients. The maple sugar is caramelized onto the smoky bacon. Then you move into the creaminess and kick of spice from the Cajun sauce. Pure appetizer bliss.
Keep in mind the size of the scallop compared to the size of the bacon slices. I typically have 8-10 count sea scallops in the freezer. They are huge. And because of this, I need to cut them in half to fit on the spoon. Bay scallops are too small for this recipe. Other than that, any size sea scallop can work.
Before you cut the bacon in half, wrap it around your scallop and see where you want to cut them. Better to use more bacon than have bacon you can’t wrap around the scallop.
I put a note in the recipe notes section. I will note it here as well. To make these quick and simple, you can easily substitute the sauce in the recipe for a premade Cajun sauce.
Bacon Wrapped Scallops on Cajun Cream Sauce
- 8 sea scallops large 8 - 10 count
- 8 slices bacon no water added
- 16 toothpicks
- 2 tbsp maple sugar
- 1 tbsp olive oil
- ¼ cup shallots chopped
- 3 cloves garlic finely chopped
- 3 tbsp tomato puree
- 2 tbsp Cajun seasoning
- 2 oz cream cheese
- ½ cup Parmigiano Reggiano Cheese freshly shredded
- ¼ cup chicken stock
- 1 tbsp white wine vinegar
- salt and pepper to taste
- Preheat oven to 400°.
- Cut bacon slices in half and place on a baking sheet. Cook for approximately 10 minutes until the fat begins to render and they begin to tighten up. Remove from oven and cut each slice in half.8 slices bacon
- Increase the oven temperature to 425 °F
- Slice the scallops in half and wrap each with a piece of bacon.8 sea scallops, 16 toothpicks
- Pat the maple sugar onto each bacon wrapped scallop2 tbsp maple sugar
- Cook the bacon-wrapped scallops for up to 10 minutes, turning once. Remove when bacon begins to crisp.
- Heat the olive oil in a small sauce pan. Add the shallots and saute until opaque.1 tbsp olive oil, ¼ cup shallots
- Add garlic and tomatoes and continue to cook until the tomatoes melt into the sauce. Add the Cajun seasoning and cream cheese. Stir until all the ingredients are well mixed. Then add the chicken stock, white wine vinegar, and parmesan cheese3 cloves garlic, 3 tbsp tomato puree, 2 tbsp Cajun seasoning, 2 oz cream cheese, ½ cup Parmigiano Reggiano Cheese, ¼ cup chicken stock, 1 tbsp white wine vinegar
- Puree the sauce with an immersion blender. A counter blender can also be used.
- Taste and adjust seasonings to your liking (Cajun, salt, pepper, and white wine vinegar). If you need to thicken the sauce at this point, cook on medium-low heat stirring occasionally to desired consistency.salt and pepper
- Divide the sauce evenly among 16 spoons and top each with a bacon-wrapped scallop. Serve warm.
De Froid Tip: Appetizer Vessels
Appetizer vessels are a fun and creative way to lend a new experience to your guests. Plates, platters, dishes, baskets, and much more can hold your appetizers. They come in all shapes, sizes, and textures, which is where your creativity can get to work. This gray slate serving platter was the perfect size, color, and texture to highlight these Party Puffs. In addition, they stood out with the layering of the white serving platter underneath.
Have fun searching through your kitchen and dining room cabinets, drawers, and closets for vessels! Challenge yourself to change up your next appetizer presentation. Make an impression and make a memory.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.