Maple Smoked Bacon Wrapped Scallops (Delaware Style) | Arteflame

Introduction

There is something truly magical about the aroma of Delaware maple syrup bubbling over smoky bacon on an open fire. These scallops are the ultimate study in contrasts: the salty crunch of the pork perfectly hugs the tender, buttery sweetness of the ocean. It creates a sensory experience that feels right at home at a fancy cocktail hour or a relaxed backyard weekend.

Why This Recipe Works

Honestly, this dish creates a gourmet experience without the stress. It is the definition of high-reward cooking with minimal effort. Using the flat surface of the Arteflame cooktop solves the biggest problem with scallops: achieving an incredible crust without turning the inside rubbery. The heat distribution allows the bacon to render perfectly while keeping the seafood succulent.

Kitchen Wisdom

• Pat them dry: Moisture is the enemy of a good sear. Use paper towels to ensure the scallops are completely dry and tacky to the touch before seasoning.
• Watch your bacon thickness: Avoid thick-cut slices. You want standard or thin-cut bacon so it crisps up at the exact same moment the scallop finishes cooking.
• Soak the toothpicks: This prevents them from burning and imparting an ash flavor into the meat.

Make It Your Own

If you don't have maple syrup on hand, a high-quality honey or agave nectar works beautifully for the glaze. For a lighter, crispier wrap, try swapping the bacon for thin slices of prosciutto.

Ingredients

Main Components

• 12 Jumbo Sea Scallops (fresh, dry-packed is best)
• 12 Slices of Bacon (thin or regular cut, avoid thick-cut)
• 1/2 cup Delaware Maple Syrup (or high-quality Grade A syrup)
• 1 tbsp Olive Oil or Melted Butter
• Salt and Freshly Cracked Black Pepper to taste
• Wooden Toothpicks (soaked in water for 30 minutes)

Instructions

Step 1: Prep the Scallops

1. Begin by thoroughly rinsing your scallops under cold water.
2. Pat them completely dry with paper towels. This is the most critical step; if the scallops are wet, they will steam rather than sear.
3. Remove the small, tough side muscle (the "foot") from the scallop if it is still attached.
4. Lightly season the scallops with a pinch of salt and pepper. Remember that the bacon will add significant saltiness, so be conservative.

Step 2: Wrap and Secure

1. Take a slice of bacon and wrap it tightly around the circumference of the scallop.
2. If the bacon strips are too long, trim them so they overlap slightly but do not wrap around twice, as this prevents crisping.
3. Secure the bacon in place by piercing the overlap with a pre-soaked toothpick, going through the center of the scallop.

Step 3: Fire Up the Grill

1. Build a fire in the center of your Arteflame grill using hardwood charcoal or wood.
2. Allow the cooktop griddle to heat up. You want a medium-high heat zone (around 400°F or 200°C).
3. Lightly oil the cooktop surface where you plan to place the scallops to prevent sticking.

Step 4: Sear and Smoke

1. Place the scallops on the flat cooktop, standing them on their flat ends (scallop meat touching the steel).
2. Sear for about 2-3 minutes per side until a golden-brown crust forms on the top and bottom of the scallop.
3. Using tongs, carefully roll the scallops onto their sides (bacon touching the steel) to crisp up the bacon. Rotate frequently to ensure the bacon cooks evenly without burning.

Step 5: The Maple Glaze

1. Just before the scallops are finished, brush them generously with the Delaware maple syrup.
2. Let them cook for another 30-60 seconds, allowing the syrup to caramelize and stick to the bacon.
3. Remove from the grill immediately to prevent the sugar from burning.

Tips

Achieving the perfect scallop on the grill requires attention to detail. First and foremost, avoid thick-cut bacon. While delicious, thick bacon takes too long to render; by the time it is crispy, your delicate scallop will be overcooked and rubbery. Thin or regular-cut bacon cooks at the same rate as the scallop, ensuring perfect timing. Secondly, temperature management is key. On the Arteflame, use the outer ring for a slightly gentler heat if you notice the bacon darkening too fast. Always soak your toothpicks in water for at least 20 minutes before grilling; this prevents them from catching fire or turning into ash inside the scallop. Finally, serve these immediately. The texture contrast between the hot, crispy fat and the soft seafood is best enjoyed right off the flat top.

Variations

While the maple-bacon combination is a classic, you can easily tweak this recipe to suit different flavor profiles. If you prefer a savory kick over sweetness, swap the maple syrup for a garlic-herb butter baste. For those who enjoy heat, mix sriracha or cayenne powder into the maple syrup for a "swicy" (sweet and spicy) glaze. You can also elevate the earthiness by using truffle oil instead of regular olive oil. Here are a few favorite twists:

• Spicy Maple: Add 1 tsp of red pepper flakes to the syrup.
• Herb Garden: Brush with rosemary and thyme infused butter.
• Citrus Zest: Add lemon zest to the pepper seasoning for brightness.
• BBQ Glaze: Swap maple syrup for a smokey BBQ sauce.
• Prosciutto Wrap: Use prosciutto instead of bacon for a crispier, saltier finish.

Best pairings

These rich, smoky bites deserve a beverage that cuts through the fat and complements the sweetness of the maple glaze. A crisp, acidic white wine is the traditional choice; look for a Sauvignon Blanc or a dry Riesling to balance the saltiness of the bacon. If you prefer beer, a light Pilsner or a citrusy IPA works wonders to cleanse the palate between bites. As for side dishes, since you already have the grill fired up, grilled asparagus with lemon or blistered cherry tomatoes make for excellent, light accompaniments that don't overpower the scallops. A light arugula salad with a vinaigrette dressing also provides a nice peppery contrast to the rich syrup.

Conclusion

Mastering Delaware Maple Smoked Bacon Wrapped Scallops on the Arteflame is a surefire way to impress any guest. This dish is deceptively simple to prepare but offers a complex flavor profile that feels like fine dining. The unique cooking surface of the Arteflame allows for a sear that standard grates often miss, locking in the juices and creating that irresistible crust. Whether served as a starter for a holiday meal or the main event of a summer cookout, these scallops are bound to disappear from the plate in seconds. Give this recipe a try, and enjoy the perfect harmony of smoke, salt, and sweet.