It’s indulgence, perfected. 

We’ve taken our sashimi-grade 30/40 Hokkaido sea scallops—praised for their sweet, buttery flesh—and wrapped them in centre-cut Canadian bacon that’s naturally smoked to rich, savoury perfection. 

The result? A timeless pairing of surf and sizzle. The scallops bring oceanic elegance. The bacon brings bold, smoky depth. Together, they deliver a luxurious appetizer that’s as crowd-pleasing as it is comforting. 

This isn’t just bacon-wrapped seafood. This is a handcrafted bite that bridges fine dining and familiar pleasure. And it’s all-natural, gluten-free, and ready to impress. 

Treat them simply—and let the ingredients speak for themselves. 

For pan-frying: thaw overnight in the fridge. Pat dry. Place in a hot pan and roll gently until the bacon crisps up and the scallop is just firm and opaque—about 6–8 minutes total. 

For oven-baking: Preheat your oven to 425°F. Pat dry and place scallops on a baking sheet. Bake for 15 minutes, then finish with a 1-minute broil on each side to crisp the bacon edges. 

Serve hot with a squeeze of lemon or a touch of cocktail sauce. One bite, and you’ll understand why this appetizer never goes out of style.