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An Unforgettable Voyage: DiMillo’s on the Water
DiMillo’s on the Water is a restaurant in Portland, Maine. Its most defining characteristic is its unique physical structure. The restaurant is housed within a converted car ferry, the “New York,” which is permanently docked in Portland’s harbor. This unusual setting is the foundation of its identity.
The interior of the boat retains a classic maritime aesthetic, with polished wood, brass fixtures, and large windows offering panoramic views of the water. The gentle, perceptible motion of the boat underfoot is a constant reminder of the unique venue.
The menu is a collection of traditional New England seafood classics. I ordered the Bacon Wrapped Scallops, a dish that serves as a reliable benchmark for the kitchen’s handling of a familiar regional staple.
The execution was straightforward and proficient. Large sea scallops were wrapped in bacon and cooked until the bacon was crisp and the scallops were opaque and tender. The dish delivered the expected and satisfying contrast of sweet, tender scallop and salty, crisp bacon. It was a well-executed, traditional preparation, not a modern interpretation.
This commitment to tradition is a direct reflection of the restaurant’s origin. I learned that DiMillo’s is a long-standing family business, originally founded by Tony DiMillo in 1954. The family’s first restaurant was a land-based establishment.
In 1982, the founder acquired a decommissioned car ferry and undertook the significant project of converting it into the floating restaurant that exists today. The restaurant has remained under the continuous ownership and operation of the DiMillo family ever since.
The Bacon Wrapped Scallops are a perfect culinary representation of the restaurant’s identity. The dish is a timeless, unpretentious classic, which mirrors the restaurant’s own status as a beloved and enduring local landmark. The focus is on consistency and tradition, not on culinary innovation.
DiMillo’s is a successful and unique dining establishment whose identity is inextricably linked to its physical structure and its family history. It offers a consistent, traditional New England dining experience in a setting that is a landmark in its own right.
Recreating the Floating Feast Bacon-Wrapped Scallops at Home
The magic of DiMillo’s bacon-wrapped scallops is how surprisingly simple they are to bring into your own kitchen. With a few local adjustments, you can capture the flavor of the Maine coast right here in Portland.
The heart of the dish is the scallops. While Maine scallops are unmatched, you can find excellent fresh scallops in local markets or turn to high-quality frozen ones. The key is to choose plump, dry-packed scallops when possible since they sear beautifully.
Next comes the bacon. Choose a smoky, streaky variety with good fat content. Cut each strip in half and wrap it snugly around a scallop, securing with a toothpick if needed. The bacon adds depth, smokiness, and just the right balance to the scallop’s natural sweetness.
For the glaze, whisk together honey with a drop or two of liquid smoke. This creates a simple but effective nod to Maine’s traditional maple sweetness while staying accessible with local ingredients.
In a hot pan, sear the bacon-wrapped scallops on all sides until the bacon turns crisp and golden and the scallops are just cooked through. Drizzle with the honey glaze and serve immediately.
The result is a dish that feels both elegant and comforting. Each bite brings together smoky bacon and tender scallop in perfect harmony. It is proof that a truly memorable meal doesn’t have to be complicated, just crafted with fresh ingredients and a bit of care, much like the way it’s served at that floating restaurant in Portland.
Chef’s Notes: Smoky Bacon Scallop Bites
• Use dry-packed scallops for best texture – These are free of added moisture and chemicals, allowing for a proper sear and natural sweetness. Avoid “wet-packed” scallops, which tend to steam and turn rubbery.
• Trim side muscles before cooking – These small, tough tabs can make the bite chewy. Removing them ensures a tender center.
• Par-bake bacon for extra crispness – A quick 3–4 minute bake before wrapping helps render fat and prevents soggy edges. Let cool slightly before handling.
• Wrap scallops snugly but not tightly – Overlapping the bacon slightly helps it cling during baking. Secure with toothpicks through the seam to hold shape.
• Space scallops evenly on the tray – Crowding traps steam and softens the bacon. Leave room between each piece for proper roasting.
• Rotate tray halfway through baking – This ensures even browning, especially if your oven has hot spots. Optional broil at the end adds caramelized crispness.
• Rest briefly before serving – A 2-minute pause allows juices to settle and bacon to firm up, making bites easier to handle and more flavorful.
• Serve with bright garnishes – Lemon wedges, chopped chives, or garlic aioli add contrast and elevate presentation. A sprinkle of smoked paprika or cayenne adds heat.
• Brush with maple glaze for a twist – A light swipe of maple syrup during the last 2 minutes of baking creates a sweet-savory finish that pairs beautifully with the scallops.
• Use metal picks for upscale plating – Toothpicks work well, but metal cocktail picks or bamboo skewers add elegance for entertaining.
Smoky Bacon Scallop Bites
Get ready to dazzle your guests with these irresistible bacon-wrapped scallop bites! With a punch of smoky applewood flavor, a golden crisp edge, and tender sea scallop at the center, this recipe is a total game-changer. A fuss-free, 25-minute throw-together that’s straight out of a five-star kitchen—minus the stress. You’ll feel like a top chef, even if it’s your first time handling seafood. Perfect for dinner parties, date nights, or a quick weekday main that tastes like a splurge.
4
servings10
minutes15
minutes224
kcal25
minutesKeep the screen of your device on
Ingredients
- Seafood
16 pieces dry-packed sea scallops side muscles removed and patted completely dry
- Cured Meat
8 half slices thick-cut applewood-smoked bacon slices each cut in half crosswise
- Seasonings Oil
0.5 tsp coarse kosher salt
0.25 tsp freshly ground black pepper
1 tbsp extra virgin olive oil
- Assembly
wooden toothpicks
- Alternative Ingredients
Sea scallops: swap with medium shrimp or bay scallops for budget-friendly twist
Bacon: use turkey bacon or prosciutto for a leaner or more delicate flavor
Olive oil: replace with avocado oil or melted ghee if you prefer a higher smoke point
Kosher salt: substitute fine sea salt adjusting quantity to taste
Black pepper: white pepper or ground red chili flakes offer different heat profiles
Toothpicks: use metal cocktail picks or small bamboo skewers interchangeably
Directions:
Directions
- Oven Pan Prep – Preheat your oven to 425°F (5 minutes). Line a rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking. Preheating ensures even cooking and a crisp finish on the bacon.
- Scallop Cleaning – Trim off any side muscle from each scallop and gently pat them dry with a paper towel (about 3 minutes). Dry scallops sear more evenly and prevent steaming. Proper trimming keeps the texture tender.
- Wrapping Technique – Lay out each scallop and wrap with a half-slice of bacon, securing with a toothpick (7 minutes). Overlapping the bacon slightly helps it cling during baking. Optional: par-bake bacon on the sheet for 3 minutes to guarantee extra crispness.
- Seasoning Oiling – Place wrapped scallops on the prepared sheet, drizzle evenly with olive oil, then sprinkle kosher salt and black pepper (2 minutes). Internalizing seasoning before cooking maximizes flavor infusion. Ensure each scallop has room to roast without overcrowding.
- Baking Finishing and Serving – Bake for 12–15 minutes until bacon is deeply golden and scallops turn opaque and tender (12–15 minutes). Halfway through, rotate the tray for uniform browning. Optional: broil on high for 1–2 minutes to intensify crispness. Then Finally Serve.
Equipment
- Chef’s Knife
- Cutting Board
- baking sheet
- measuring cups and spoons
Notes
- • Always choose “dry-packed” scallops—no phosphates—for the best sear and sweetest taste.
• If you crave extra crunch, partially bake bacon strips for 3–4 minutes before wrapping.
• Serve with lemon wedges, a sprinkle of fresh chives, or a dollop of garlic aioli to elevate flavors.
• Add a pinch of cayenne or smoked paprika for a spicy kick, or brush with a maple glaze for a sweet-savory twist.
Nutrition Facts
- Serving Size: 4g
- Calories: 224kcal
- Fat: 17g
- Saturated Fat: 5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Cholesterol: 43mg
- Sodium: 526mg
- Potassium: 210mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Protein: 12g
- Vitamin A: 15IU
- Vitamin C: 0mg
- Calcium: 4mg
- Iron: 0.4mg
FAQs: Smoky Bacon Scallop Bites
What makes bacon-wrapped scallops such a crowd-pleaser at parties?
The combination of smoky bacon and tender scallops delivers a contrast of flavors that’s hard to resist. Many people say the experience feels like something you’d find at DiMillo, and recreating a dish like this at home gives a taste of DiMillo without needing to leave your kitchen.
How do I keep the bacon from turning soggy while the scallops cook?
The trick is to partially cook the bacon before wrapping it around the scallops, ensuring a crisp finish without overcooking the seafood. This technique is often praised in seafood kitchens like DiMillo, and following it at home helps you reach the same level of texture DiMillo is known for.
Can I make this recipe ahead of time for entertaining?
Yes, you can prep the wrapped scallops in advance and store them in the fridge until ready to bake. It’s a method that works well for busy hosts, and it mirrors the efficiency you’d expect at a place like DiMillo where speed and quality matter—qualities that DiMillo has perfected over time.
What’s the best type of scallops to use for this dish?
Dry-packed sea scallops are ideal since they don’t carry extra water or additives, allowing for the best sear and flavor. This level of quality is something a restaurant like DiMillo insists on, and choosing them for your home cooking will give you results similar to DiMillo.
Is there a healthier alternative to bacon in this recipe?
You can use turkey bacon or prosciutto for a lighter twist without sacrificing flavor. This kind of flexible substitution is the same attention to balance that makes DiMillo popular with health-conscious diners, and it shows how adaptable DiMillo-style recipes can be.
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