Smoked Bacon Wrapped Scallops (Maine Style) | Arteflame

Introduction

There is a distinct kind of magic that happens when the salty, savory crunch of thick-cut bacon meets the buttery sweetness of a fresh sea scallop. It’s the ultimate surf-and-turf bite, evoking memories of brisk coastal evenings where wood smoke mingles with salt air. Grilling these on the Arteflame adds a kiss of fire that standard stovetops just can't replicate, creating a dish that is as aromatic as it is delicious.

Why You’ll Love This Recipe

This recipe is a showstopper that requires surprisingly little effort. It’s the perfect "party trick" for your Arteflame; the flat cooktop allows you to sear the scallops gently without losing them to the fire, while the bacon renders into crispy perfection. It feels like a five-star restaurant appetizer, yet it comes together in minutes right in your backyard.

Chef's Tips for Perfection

• Dry is Key: Always pat your scallops completely dry with a paper towel before wrapping; surface moisture is the enemy of a golden-brown sear.
• Soak the Picks: Don't forget to soak your wooden toothpicks in water for at least 20 minutes so they don't burn over the heat.
• Sear the Sides: Use tongs to rotate the scallop on its edge against the cooktop to crisp the bacon evenly around the perimeter.

Easy Swaps

If you don't have maple syrup on hand, honey or agave nectar works beautifully for the glaze. For a lighter, quicker-cooking option, you can swap the bacon for thin slices of prosciutto, which crisps up instantly against the hot steel.

Ingredients

The Essentials

• 12 Jumbo Sea Scallops (fresh, "dry" scallops are best)
• 6 slices of thick-cut Bacon (cut in half to make 12 pieces)
• 2 tbsp Maple Syrup (preferably Grade A for that Maine authenticity)
• 1 tbsp Unsalted Butter, melted
• 1 tsp Smoked Paprika
• 1/2 tsp Freshly Cracked Black Pepper
• 1 Lemon (cut into wedges for serving)
• 12 Wooden Toothpicks (soaked in water for 20 minutes)

Instructions

Step 1: Prep the Scallops and Bacon

1. Begin by rinsing your scallops under cold water and thoroughly patting them dry with paper towels. This step is crucial; if the scallops are wet, they will steam rather than sear.
2. Remove the small side muscle (the "foot") from the scallops if it is still attached, as it can be tough and chewy.
3. In a small bowl, whisk together the melted butter, maple syrup, smoked paprika, and black pepper.
4. Wrap a half-slice of bacon around the circumference of each scallop. Secure the bacon in place by threading a soaked toothpick through the bacon and the center of the scallop.
5. Brush the scallops generously with the maple-butter glaze.

Step 2: Prepare the Arteflame Grill

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals to heat the carbon steel cooktop.
2. Wait until the cooktop reaches a searing temperature. You are looking for a surface temperature of roughly 400°F to 450°F.
3. Lightly oil the cooktop surface with a high-smoke point oil (like grapeseed or avocado oil) to prevent sticking and ensure a good sear.

Step 3: Grill the Scallops

1. Place the bacon-wrapped scallops on the flat cooktop. Do not place them directly over the open flame in the center yet, as you want the bacon to render fat without burning the scallop.
2. Sear the scallops on the flat top for about 2-3 minutes per side. You are looking for a golden-brown crust on the top and bottom of the scallop.
3. To ensure the bacon is crispy all the way around, use tongs to stand the scallops on their sides, rotating them along the bacon edge against the hot cooktop for about 1 minute per section.

Step 4: The Final Sear and Serve

1. For an extra kiss of smoke, briefly move the scallops closer to the center grill grate for 30 seconds, just enough to char the edges of the bacon.
2. Check the internal temperature; scallops are done when they reach an internal temperature of 125°F to 130°F. They should be opaque but still tender.
3. Remove from the grill immediately to prevent overcooking. Squeeze fresh lemon juice over the hot scallops and serve immediately.

Tips

The secret to restaurant-quality scallops lies in the moisture content. Always seek out "dry" scallops, which have not been treated with sodium tripolyphosphate (STP). Treated "wet" scallops absorb water and chemicals, which causes them to release liquid during cooking, preventing that beautiful golden sear you desire. If you can only find wet scallops, let them sit on a paper towel-lined plate in the fridge for an hour to draw out excess moisture before cooking.

Furthermore, timing is everything with seafood. Scallops continue to cook slightly after you pull them off the grill due to residual heat. It is always better to pull them off when the center is slightly translucent rather than opaque white. Regarding the bacon, if you are using extra-thick cuts, you may want to par-cook the bacon in the oven for 5 minutes before wrapping the scallops. This ensures the bacon is fully crispy by the time the delicate scallop is cooked through.

Variations

While the classic maple-smoked version is a crowd-pleaser, the neutral sweetness of scallops makes them a perfect canvas for various flavor profiles. You can easily adapt this recipe to suit different themes, from spicy appetizers to herbaceous summer bites. Here are a few variations to try on your Arteflame:

• Spicy Cajun Kick: Swap the smoked paprika for a spicy Cajun seasoning blend and add a dash of cayenne pepper to the glaze.
• Herb Garden Style: Omit the maple syrup and brush the scallops with a garlic-herb butter made with fresh rosemary, thyme, and parsley.
• Asian Fusion: Glaze the scallops with a mixture of soy sauce, ginger, and honey, and garnish with sesame seeds and chopped scallions.
• Italian Twist: Wrap the scallops in Prosciutto instead of bacon (it crisps up faster) and finish with a drizzle of balsamic glaze.
• Citrus Burst: Marinade the scallops in lime zest and orange juice before wrapping, omitting the heavy maple glaze for a lighter, zesty flavor.

Best pairings

To turn these Maine Bacon Wrapped Scallops into a complete meal or a well-rounded appetizer course, you need pairings that cut through the richness of the bacon and the sweetness of the maple glaze. Acidic and fresh elements are your best friends here. A crisp, high-acid white wine is the traditional beverage choice; look for a New Zealand Sauvignon Blanc or a dry French Chablis. These wines cleanse the palate and highlight the sweetness of the scallop.

For side dishes cooked right alongside the scallops on the Arteflame, consider grilled asparagus spears with lemon zest or charred broccolini. If you want to serve this as a main course, a creamy parmesan risotto or a light quinoa salad with cucumber and mint provides a lovely textural contrast. For a true Maine experience, serve alongside a warm, crusty baguette to sop up any of the delicious maple-bacon juices left on the plate.

Conclusion

Mastering Maine Bacon Wrapped Scallops on the Arteflame grill is a testament to the beauty of simple, high-quality ingredients prepared with care. The unique design of the Arteflame allows you to achieve that elusive perfect sear while infusing the dish with a mild, smoky flavor that ovens and stovetops simply cannot provide. It turns cooking into a social event, gathering friends and family around the fire as the aroma of sizzling bacon fills the air.

We hope this recipe becomes a staple in your grilling repertoire. Whether it is a special anniversary dinner or a casual weekend gathering, these scallops deliver a gourmet experience with minimal effort. Remember to source the freshest scallops you can find, keep a close eye on your heat zones, and enjoy the process of wood-fired cooking. Happy grilling!