Grilled Bacon-Wrapped Scallops (Massachusetts Style) | Arteflame

Introduction

There is nothing quite like the scent of smoky bacon sizzling over an open fire, mingling with the sweet aroma of caramelized maple syrup. These Massachusetts Grilled Bacon Wrapped Scallops are the ultimate taste of New England summers. Biting into one reveals a perfect harmony of textures: the crispy, salty exterior giving way to the tender, buttery sweetness of the ocean-fresh scallop inside. It is a sophisticated appetizer that feels right at home at a backyard cookout, bringing a touch of seaside elegance to your table.

Why This Recipe Works

What makes this recipe a true standout is how the Arteflame grill handles the delicate seafood. Unlike traditional grates where scallops stick or bacon flares up, the solid steel cooktop delivers an even, golden sear every time. The pure Massachusetts maple syrup glaze acts as the perfect bridge, balancing the briny scallop and savory bacon with just the right amount of sticky sweetness. It is an elegant dish that looks impressive but is deceptively easy to master.

Kitchen Wisdom

• Dry is Key: Always use "dry" scallops or pat them thoroughly with paper towels. Excess moisture creates steam, preventing that crucial golden crust.
• Bacon Selection: Stick to thin-cut bacon. It renders quickly and crisps up at the exact moment the scallop is perfectly cooked, avoiding rubbery seafood.

Make It Your Own

If bacon feels too heavy, swap it for prosciutto for a lighter, crispier shell. No maple syrup on hand? A high-quality honey or agave nectar works beautifully to create that caramelized glaze.

Ingredients

• 1 lb Large Sea Scallops (ensure they are "dry" scallops, not treated with chemicals)
• 10-12 slices of Bacon (thin-cut works best for crisping quickly)
• 1/4 cup Pure Massachusetts Maple Syrup
• 2 tbsp Unsalted Butter, melted
• 1 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• Salt and Freshly Ground Black Pepper to taste
• Fresh Parsley, chopped (for garnish)
• Lemon wedges (for serving)
• Wooden toothpicks, soaked in water for 30 minutes

Instructions

Step 1: Prep the Scallops and Bacon

1. Remove the small side muscle from each scallop if it is still attached; it can be tough and chewy.
2. Pat the scallops thoroughly dry with paper towels. This is crucial for getting a good sear.
3. Cut the bacon strips in half crosswise. You want just enough bacon to wrap around the scallop once with a slight overlap.
4. In a small bowl, whisk together the melted butter, olive oil, maple syrup, smoked paprika, garlic powder, and a pinch of pepper. Set this glaze aside.

Step 2: Wrap the Scallops

1. Take a half-slice of bacon and wrap it snugly around the circumference of a scallop.
2. Secure the bacon in place by piercing it through the scallop with a soaked toothpick.
3. Repeat until all scallops are wrapped.
4. Lightly brush the exposed tops and bottoms of the scallops with a little olive oil to prevent sticking.

Step 3: Fire Up the Arteflame

1. Build a medium fire in the center of your Arteflame grill.
2. Allow the cooktop to heat up. You are looking for a medium-high heat zone, usually found halfway between the center fire and the outer edge of the griddle.
3. Lightly oil the cooktop surface with a paper towel dipped in vegetable oil.

Step 4: Grill to Perfection

1. Place the scallops on the hot plancha surface, standing them on their edges first (bacon side touching the steel) to crisp the bacon. Rotate them every minute until the bacon is browned on all sides.
2. Once the bacon is crispy, flip the scallops onto their flat sides. Sear for about 2 minutes per side.
3. During the last minute of cooking, brush the maple glaze generously over the scallops. Allow the sugars to caramelize slightly on the hot steel.
4. Remove immediately when the scallops are opaque and firm but still have a slight spring to the touch.

Tips

The secret to perfect grilled scallops lies in the quality of the ingredients and moisture control. Always seek out "dry" scallops rather than "wet" ones. Wet scallops are treated with sodium tripolyphosphate, which causes them to absorb water; when you grill them, they steam rather than sear, resulting in a rubbery texture. If you can only find wet scallops, place them on a paper towel-lined plate in the fridge for a few hours to draw out excess moisture.

Regarding the bacon, avoid thick-cut varieties for this specific recipe. Thick bacon takes too long to render and crisp, which will likely result in the scallop being overcooked and rubbery by the time the bacon is done. If you must use thick bacon, par-cook it in the oven or on the Arteflame for a few minutes until it is pliable but not crisp, before wrapping it around the raw scallops. Finally, keep your glaze warm near the fire so it doesn't cool down the meat when applied.

Variations

While the maple glaze offers a classic Massachusetts flair, scallops are a versatile canvas for many flavor profiles. You can easily adapt this recipe to suit different palates or seasonal themes. Here are a few popular variations to try on your Arteflame:

• Spicy Cajun Kick: Omit the maple syrup and dust the scallops generously with Cajun seasoning or Old Bay before wrapping in bacon.
• Herbed Lemon Butter: Replace the maple glaze with a mixture of melted butter, lemon zest, and chopped fresh rosemary or thyme.
• Soy-Ginger Glaze: Give the dish an Asian twist by glazing with a reduction of soy sauce, grated ginger, honey, and sesame oil.
• Bourbon BBQ: Mix your favorite BBQ sauce with a splash of bourbon for a smoky, rich glaze that pairs beautifully with the char of the grill.
• Prosciutto Wrapped: For a lighter, crispier alternative, swap the bacon for prosciutto. It crisps up faster and adds a more delicate salty crunch.

Best pairings

These Massachusetts Grilled Bacon Wrapped Scallops are rich and savory, so they require beverages and sides that can cut through the fat and cleanse the palate. If you are serving these as an appetizer, a crisp, acidic white wine is your best friend. A Sauvignon Blanc or a dry Pinot Grigio pairs beautifully, echoing the briny notes of the seafood. For beer lovers, a light lager or a New England Session IPA works wonders without overpowering the delicate sweetness of the scallop.

If serving this as a main course, consider sides that absorb flavor or provide a fresh contrast. A creamy parmesan risotto or polenta makes an excellent bed for the scallops, soaking up the maple-bacon drippings. Alternatively, grilled asparagus or a fresh arugula salad with a lemon vinaigrette provides a peppery, fresh crunch that balances the richness of the bacon. Since you are already using the Arteflame, grilled corn on the cob with chili lime butter is also a fantastic companion dish.

Conclusion

Mastering this Massachusetts Grilled Bacon Wrapped Scallops recipe on your Arteflame grill is a surefire way to impress guests and treat yourself to a restaurant-quality meal at home. The combination of the solid steel cooktop and the open fire ensures that you get that coveted sear on the scallop and the perfect crunch on the bacon, all while infusing the food with a subtle smoky flavor that indoor cooking simply cannot replicate.

We hope this recipe brings a taste of the New England coast to your backyard. Remember, cooking is about experimentation and enjoyment, so feel free to tweak the glaze or the seasonings to make it your own. Once you’ve tried these sweet and savory morsels, they are guaranteed to become a regular request at your next barbecue. Fire up the grill and enjoy the process!