Unveiling a Maritime Delight: Bacon-Wrapped Scallops from Comeau Seafoods

In the heart of Nova Scotia, where the Atlantic Ocean’s pristine waters meet the rugged coastline, there’s a culinary tradition that marries the sea’s bounty with locally-sourced ingredients. Here, seafood isn’t just a meal; it’s a way of life. And from this picturesque region comes a dish that promises to transport your taste buds on a salty, smoky, and utterly delectable journey.

Comeau Seafood Bacon-Wrapped Scallops

Imagine the freshest, most succulent scallops, plucked from the cold Atlantic Ocean, kissed with the essence of the ocean. These hand-selected scallops, courtesy of the renowned Comeau Seafoods in Saulnierville, Nova Scotia, are at the heart of this exquisite seafood creation.

A Symphony of Flavors and Textures

These succulent scallops are carefully wrapped in a cloak of hickory-smoked bacon, adding a layer of smokiness that perfectly complements the delicate, briny sweetness of the scallops. The dish is then elevated with a creamy and tangy Honey Dijon sauce, resulting in a harmonious balance of flavors that will leave you craving for more.

A Dish for Every Occasion

Whether you’re looking to dazzle your dinner guests with a gourmet appetizer, seeking a delectable starter for a special occasion, or simply wanting to elevate your weeknight dining experience, Comeau Seafood Bacon-Wrapped Scallops are an excellent choice. These scallops have the ability to transform any meal into a culinary celebration.

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Comeau Seafoods Bacon Wrapped Scallops with Honey Dijon Sauce

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  • Author: The kilted Chef
  • Yield: Serves 4


Units Scale

Comeau Seafood Bacon-Wrapped Scallops

  1. Preheat oven to 425°F.
  2. Remove all packaging and carefully separate scallops on a wire rack on pan.
  3. Bake on the middle rack for 10 mins.
  4. Remove from oven and turn over bacon-wrapped scallops.
  5. Bake another 1520 min, or until bacon is crips and scallops are cooked. Let stand for 2 mins.
  6. Remove toothpicks and serve on your favorite rice, then top with Honey Dijon sauce.


Honey Dijon Sauce

  • 2 tbsp olive oil
  • 1/2 cup minced shallots
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 tbsp Dijon Mustard
  • 1/4 cup white wine
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup local honey
  • 1/2 cup 35% cream
  1. In a medium size frying pan bring olive oil to a shimmer then sauté shallot till translucent.
  2. Toss in the flour to create a roux and cook till the onions start to sweat, deglaze with white wine, broth and finish with salt, pepper and honey.
  3. Whisk well then add the cream and mix till smooth.


  • Category: seafood, what's for dinner recipes, recipes