Grilled Bacon Wrapped Scallops (Belgian Style) | Arteflame

Introduction

There are few aromas as inviting as the scent of smoky bacon sizzling over an open fire. These Grilled Belgian Bacon-Wrapped Scallops are the ultimate marriage of land and sea, combining the buttery sweetness of fresh seafood with the salty, savory crunch of cured pork. Whether I’m hosting a sunset patio party or just treating myself to a gourmet weekend lunch, this dish always feels like a celebration on a plate.

Why This Recipe is a Keeper

I adore this recipe because it delivers restaurant-quality elegance with minimal effort. The flat-top sear of the Arteflame locks in moisture, ensuring the scallops stay tender while the bacon gets that irresistible crispiness. It’s a bite-sized explosion of flavor that looks spectacular but comes together in mere minutes.

Kitchen Wisdom

• Dry is key: Always pat your scallops completely dry with a paper towel before wrapping; moisture creates steam and prevents that beautiful golden crust.
• Soak the sticks: Don’t forget to soak your toothpicks in water for at least 20 minutes to prevent them from burning on the hot grill.

Make It Your Own

If you can’t find Belgian bacon, thick-cut hickory smoked bacon works beautifully—just par-cook it slightly if it’s very thick. For a spicy kick, swap the black pepper for a pinch of Cayenne or Cajun seasoning to cut through the richness.

Ingredients

To create this mouthwatering appetizer, freshness is key. Ensure your scallops are dry and your bacon is of high quality.

The Essentials

• 12 Large Sea Scallops (fresh, dry-packed preferred)
• 6 Slices of Belgian Bacon (or high-quality hickory smoked bacon), cut in half
• 2 tbsp Unsalted Butter, melted (or Olive Oil)
• 1 Lemon (for fresh juice and zest)
• Freshly ground Black Pepper
• Sea Salt (use sparingly as the bacon is salty)
• Toothpicks (soaked in water for 20 minutes)

Instructions

Step 1: Preparation and Assembly

1. Begin by rinsing the scallops under cold water and immediately patting them thoroughly dry with paper towels. This is crucial for getting a good sear.
2. Lay out your half-strips of Belgian bacon on a cutting board.
3. Wrap one piece of bacon around the circumference of each scallop.
4. Secure the bacon in place by piercing a soaked toothpick through the bacon and the center of the scallop.
5. Brush the tops and bottoms of the scallops lightly with melted butter or olive oil.
6. Season lightly with black pepper. Hold off on heavy salt until after tasting, as the bacon provides significant salinity.

Step 2: Firing Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal or wood. Allow it to burn down until you have a bed of hot coals and the cooktop is heated.
2. The plancha (flat cooktop) temperature varies from the center out; you want a medium-high heat zone, usually found in the middle ring of the cooktop, not directly at the edge of the fire where it might scorch the bacon before the scallop cooks.
3. Lightly oil the cooktop surface to ensure nothing sticks.

Step 3: Grilling to Perfection

1. Place the scallops on the hot cooktop, standing them on their flat ends (scallop touching the steel).
2. Sear for about 2 to 3 minutes per side. You are looking for a golden-brown crust on the scallop.
3. To ensure the bacon crisps up, carefully use tongs to roll the scallops on their sides (the bacon side) for about 1 minute, rotating to crisp the bacon evenly.
4. The scallops are done when they are opaque and firm to the touch but still have a slight spring.
5. Remove from the grill immediately to prevent overcooking.

Step 4: Final Touches

1. Transfer the scallops to a serving platter.
2. Squeeze fresh lemon juice over the hot scallops.
3. Garnish with a little lemon zest if desired and serve warm.

Tips

Achieving the perfect scallop on the grill requires attention to detail. The most critical tip is ensuring your scallops are completely dry before you start cooking. If they are wet, they will steam rather than sear, resulting in a rubbery texture and a lack of that delicious golden crust. Regarding the bacon, Belgian bacon is renowned for its flavor, but if you are using a standard thick-cut bacon, you might want to par-cook it in a pan or on the grill for a minute or two before wrapping the scallops; this ensures the bacon renders its fat and crisps up at the same time the delicate scallop finishes cooking. Finally, always soak your toothpicks in water for at least 20 minutes before they hit the grill. This prevents the wood from burning and breaking off inside the appetizer, which keeps your presentation clean and safe for guests.

Variations

While the classic recipe is a crowd-pleaser, you can easily customize these scallops to suit different palates or themes. Here are a few exciting twists to try on your Arteflame:

• Spicy Kick: Sprinkle a pinch of cayenne pepper or smoked paprika on the scallops before grilling for a subtle heat that cuts through the rich fat.
• Maple Glaze: Brush the bacon with a little pure maple syrup during the last minute of grilling for a "candied bacon" effect that pairs beautifully with the sweet scallop.
• Herb Infusion: Place a fresh sage leaf between the scallop and the bacon before wrapping for an aromatic, earthy flavor profile.
• Garlic Butter: Instead of plain melted butter, use a garlic-infused butter baste to add a savory punch to the seafood.
• Teriyaki Twist: Marinate the scallops briefly in a thick teriyaki sauce before wrapping for an Asian-fusion inspired appetizer.

Best pairings

To turn these bacon-wrapped scallops into a complete culinary experience, selecting the right beverage and side dishes is essential. The richness of the bacon and the sweetness of the scallop call for a drink with high acidity to cleanse the palate. A crisp, chilled Sauvignon Blanc or a dry Sparkling Wine are excellent choices, as their brightness cuts through the savory fat. For beer lovers, a light Belgian Wheat Ale complements the dish without overpowering it. As for sides, keep things light and fresh. A grilled asparagus salad with lemon vinaigrette, prepared right alongside the scallops on the Arteflame, makes for a cohesive plate. Alternatively, serve them atop a small bed of creamy mushroom risotto for a more substantial starter, or alongside grilled crostini to soak up the delicious buttery juices left on the plate.

Conclusion

Grilled Belgian Bacon-Wrapped Scallops are the epitome of high-reward cooking. They look impressive, taste luxurious, and yet, with the right tools like the Arteflame grill, they are incredibly straightforward to prepare. This recipe captures the essence of outdoor cooking—bringing together fire, premium ingredients, and simple techniques to create something memorable. The smoky char from the grill, combined with the salty bacon and the sweet ocean flavor of the scallop, creates a perfect bite every time. Whether you serve them as a standalone appetizer or the star of a surf-and-turf dinner, these scallops are guaranteed to disappear from the plate in seconds. Fire up your grill, gather your ingredients, and enjoy the process of creating this timeless classic.