Seared Bacon Wrapped Scallops (Maryland Style) | Arteflame

Introduction

Close your eyes and imagine the scent of the salty shore mixing with the smoky aroma of grilling bacon. There is nothing quite like biting into a Maryland Chesapeake Bay Bacon Wrapped Scallop—that perfect collision of the ocean’s buttery sweetness and the savory crunch of cured pork. It is a dish that instantly transports me to warm summer evenings by the coast, a glass of cold white wine in hand, waiting for that first sizzling bite.

Why This Recipe is a Keeper

I adore this recipe because it delivers five-star elegance with backyard simplicity. It is the ultimate crowd-pleaser that looks incredibly sophisticated on a platter but comes together in minutes. The secret weapon here is the Old Bay seasoning; its iconic blend of celery salt and paprika cuts right through the richness of the butter and bacon, creating a balanced bite that feels both indulgent and nostalgic. Whether for a dinner party or a weeknight treat, this dish never fails to impress.

Kitchen Wisdom for Perfect Sears

• Dry those scallops: Moisture is the enemy of a good sear. Pat the scallops thoroughly dry with paper towels to ensure they caramelize rather than steam.
• Soak your sticks: To prevent your toothpicks from catching fire or turning to ash on the high heat of the grill, soak them in water for at least 20 minutes before assembly.
• Mind the gap: Don't overcrowd the scallops on the grill surface; giving them space allows the bacon to crisp evenly on all sides.

Easy Swaps

If you cannot find large sea scallops, chunks of firm monkfish (often called poor man's lobster) are a fantastic alternative. For a different savory twist, try swapping the bacon for thin slices of prosciutto, which crisps up faster and adds a delicate, salty finish.

Ingredients

• 1 lb Large Sea Scallops (approximately 12-16 scallops)
• 1 lb Bacon (regular cut, avoid thick-cut for even cooking)
• 2 tbsp Old Bay Seasoning (or your preferred Chesapeake Bay blend)
• 1/4 cup Unsalted Butter, melted
• 1 Lemon, cut into wedges for serving
• Fresh Parsley, chopped (optional garnish)
• Toothpicks (soaked in water for 20 minutes)

Instructions

Step 1: Preparation and Wrapping

1. Begin by rinsing the sea scallops under cold water and thoroughly patting them dry with paper towels. Removing excess moisture is crucial for achieving a good sear rather than steaming them.
2. Take your bacon strips and cut them in half crosswise. This usually provides the perfect length to wrap around a large scallop without too much overlap, which can lead to undercooked bacon.
3. Wrap a half-slice of bacon around the circumference of each scallop. Secure the bacon in place by threading a toothpick horizontally through the bacon and the scallop.

Step 2: Seasoning the Scallops

1. Arrange the wrapped scallops on a tray. Brush the tops and sides of the scallops and bacon generously with the melted butter.
2. Dust the scallops liberally with the Old Bay seasoning. Make sure to get some seasoning on the bacon as well, as the spices will toast beautifully on the grill.
3. If you prefer a bolder flavor profile, you can roll the edges of the bacon in the seasoning before wrapping the scallop.

Step 3: Grilling on the Arteflame

1. Preheat your Arteflame grill. Aim for a medium-high heat zone on the flat cooktop griddle (planar).
2. Place the scallops on the hot griddle surface. Allow them to sear undisturbed for about 2 to 3 minutes per side. You want the bacon to render and crisp up while the scallop develops a golden-brown crust.
3. If the bacon needs more crisping but the scallop is done, you can briefly roll the scallop on its side (the bacon edge) against the hot surface to finish the fat rendering.
4. Remove from heat immediately once the scallops are opaque and firm to the touch but still springy.

Tips

To ensure your Maryland Chesapeake Bay Bacon Wrapped Scallops are restaurant-quality, always seek out "dry" scallops. Wet scallops are treated with phosphates that cause them to absorb water, which releases during cooking and prevents that beautiful golden sear. If you only have access to wet scallops, salt them lightly and let them sit on paper towels for 30 minutes to draw out moisture before cooking. Regarding the bacon, avoid thick-cut varieties; they take too long to crisp up and may result in the scallop becoming rubbery and overcooked before the bacon is ready. If you are worried about the bacon cooking time, you can par-cook the bacon slices in a pan or microwave for a minute or two until they are slightly translucent but still pliable enough to wrap before putting them on the grill. Finally, keep your grill surface well-oiled to prevent sticking.

Variations

While the classic Old Bay and butter combination is a staple of Maryland cuisine, there are several ways to tweak this recipe to suit different palates. You can lean into a sweeter profile to contrast the salty bacon, or add heat for a spicy kick. Experimenting with glazes is particularly effective on the flat top grill, as the sugars caramelize rapidly. Here are a few creative variations to try:

• Maple Glazed: Brush with real maple syrup during the last minute of grilling for a candied bacon effect.
• Spicy Cajun: Swap the Old Bay for a Cajun spice blend and add a dash of cayenne pepper.
• Garlic Herb: Mix minced garlic and rosemary into the melted butter before brushing.
• Citrus zest: Add lemon or lime zest to the seasoning mix for a brighter, fresher flavor.
• BBQ Style: Lightly coat the bacon in your favorite BBQ sauce before serving.

Best pairings

These bacon-wrapped scallops are rich and savory, requiring beverages and sides that can cut through the fat or complement the ocean flavors. If you are serving these as a main course rather than an appetizer, they pair beautifully with light, fresh vegetables that have been grilled alongside them. The smoky flavor from the grill ties everything together. When it comes to drinks, think crisp and acidic to balance the buttery richness. Here are some excellent pairing options:

• Wine: A crisp Sauvignon Blanc or a dry Rose pairs perfectly with the saltiness of the bacon.
• Beer: A light pilsner or a citrus-forward IPA complements the Old Bay seasoning.
• Sides: Grilled asparagus with lemon, roasted garlic mashed potatoes, or a fresh corn salad.
• Main: Serve alongside a grilled ribeye steak for a classic "Surf and Turf" dinner.

Conclusion

Mastering these Maryland Chesapeake Bay Bacon Wrapped Scallops on your grill is a surefire way to impress guests and treat yourself to a gourmet experience at home. The interplay of textures—crispy bacon, tender scallop—and the bold, regional flavor of the seasoning creates a dish that is timeless and deeply satisfying. By following the tips on moisture control and heat management, you avoid the common pitfalls of rubbery scallops or flabby bacon, achieving professional results every time. Fire up the grill, squeeze that fresh lemon over the top, and enjoy a true taste of the Chesapeake Bay right in your own backyard. It is a simple recipe that yields spectacular, flavorful rewards.