Maple Bacon Wrapped Scallops (New Hampshire Style) | Arteflame

Introduction

There is nothing quite like the scent of smoky bacon sizzling on the grill, mingling with the earthy sweetness of real maple syrup to transport you to a crisp New England evening. This dish celebrates the ultimate marriage of land and sea—plump, buttery scallops wrapped in crispy pork, all finished with a caramelized glaze that is sticky, sweet, and utterly addictive. It captures the essence of sophisticated comfort food, offering a bite that is simultaneously rustic and elegant.

Why This Recipe is a Keeper

I adore this recipe because it delivers a "wow" factor with minimal fuss. It feels luxurious enough for a dinner party but is simple enough for a weekend cookout. The real magic happens on the Arteflame; the solid cooktop provides a uniform heat that renders the bacon fat perfectly without overcooking the delicate scallop—a struggle often found with open-grate grilling where flare-ups are common. It is a foolproof way to look like a pro chef.

Kitchen Wisdom

• Dry is Key: Always buy "dry" scallops (untreated chemicals) and pat them thoroughly with a paper towel. Excess moisture prevents that beautiful golden crust and leads to steaming.
• Soak Your Skewers: Soaking wooden toothpicks in water for 20 minutes is non-negotiable to prevent them from catching fire on the hot griddle.
• Timing the Glaze: Sugar burns quickly. Wait to brush on the maple butter until the final minutes of searing to get caramelization rather than char.

Swaps & Subs

If you don't have maple syrup on hand, honey or agave nectar are excellent alternatives that still provide that necessary stickiness. For a lighter wrap, try thin slices of prosciutto, though keep in mind it cooks much faster than traditional bacon.

Ingredients

• 12-16 Large Sea Scallops (fresh, dry scallops preferred)
• 8-10 Slices of Bacon (thin-cut works best for crisping)
• 1/2 Cup Real New Hampshire Maple Syrup (Grade A Dark recommended)
• 2 Tablespoons Unsalted Butter, melted
• 1 Teaspoon Fresh Cracked Black Pepper
• 1/2 Teaspoon Smoked Paprika (optional)
• 1 Tablespoon Olive Oil (for coating the cooktop)
• Wooden Toothpicks (soaked in water for 20 minutes)

Instructions

Step 1: Prepare the Scallops and Bacon

1. Begin by rinsing the scallops under cold water and patting them thoroughly dry with paper towels. Removing excess moisture is crucial for getting a good sear rather than steaming them.
2. Remove the tough side muscle (the "foot") from the scallops if it is still attached.
3. Cut the bacon strips in half. You need enough length to wrap around the scallop once with a slight overlap, but not so much that the bacon layers are too thick to cook through.
4. Wrap each scallop with a half-slice of bacon and secure it firmly with a soaked toothpick.

Step 2: Fire Up the Arteflame Grill

1. Start a fire in the center of your Arteflame grill using charcoal or hardwood. Allow it to burn down until you have a solid bed of coals and the cooktop reaches temperature.
2. Aim for a medium-high heat zone on the flat cooktop. You want the surface hot enough to sizzle immediately but not so aggressive that it burns the sugar in the maple syrup instantly.
3. Lightly coat the cooking surface with olive oil using a paper towel or grill brush to ensure a non-stick surface.

Step 3: Season and Sear

1. In a small bowl, mix the melted butter and maple syrup together.
2. Place the bacon-wrapped scallops on the flat cooktop. Allow them to sear undisturbed for about 2-3 minutes per side. The goal is to render the bacon fat and crisp the edges.
3. As you turn them to sear the edges, brush the scallops generously with the maple butter mixture.
4. Sprinkle with black pepper and smoked paprika while they finish cooking.

Step 4: Rest and Serve

1. Once the bacon is crispy and the scallops are opaque and firm to the touch (internal temp approx 125°F-130°F), remove them from the heat.
2. Place them on a serving platter and drizzle any remaining fresh maple syrup over the top.
3. Let them rest for 2 minutes before serving to allow the juices to redistribute.

Tips for Perfection

Cooking scallops wrapped in bacon can be a delicate balancing act, as you want crispy bacon without turning the scallop into rubber. The most critical tip for this recipe is to use thin-cut bacon. Thick-cut bacon takes too long to render, which will almost certainly result in an overcooked scallop. If you only have thick-cut bacon, you should par-cook it in the oven or on the grill for a few minutes until it is pliable but slightly rendered before wrapping the raw scallops. Additionally, always ensure your scallops are "dry" scallops (not treated with chemicals like sodium tripolyphosphate). Wet scallops release too much liquid during cooking, preventing that beautiful golden-brown crust. Finally, since maple syrup has a high sugar content, keep a close eye on the heat during the glazing stage. Sugar burns quickly, so apply the glaze only in the final minutes of cooking to caramelize rather than char.

Variations

While the classic maple and bacon combination is a staple of New Hampshire cuisine, this recipe is incredibly versatile and can be adapted to suit various palate preferences. You can easily shift the flavor profile from sweet and savory to spicy or herbaceous with just a few ingredient swaps. Experimenting with the glaze or the seasoning rub allows you to customize the dish for different seasons or themed dinners. Whether you want to add a kick of heat to contrast the syrup or introduce a bright citrus note to cut through the richness of the bacon, the Arteflame grill handles these variations beautifully. Here are a few creative twists to try:

• Spicy Maple: Add a teaspoon of cayenne pepper or Sriracha to the maple glaze for a "swicy" (sweet and spicy) kick.
• Herbed Butter: Infuse the melted butter with finely chopped fresh rosemary and thyme before mixing with the syrup.
• Citrus Zest: Grate fresh lemon or orange zest over the scallops right before serving to brighten the heavy flavors.
• Bourbon Glaze: Add a splash of bourbon to the maple syrup mixture for a deeper, oaky flavor profile.
• Garlic Lover's: Dust the scallops with garlic powder before wrapping in bacon for a savory punch.

Best Pairings

These bacon-wrapped maple scallops are rich, savory, and sweet, which means they require beverages and sides that can cut through the intensity of the fat and sugar. If you are serving this as an appetizer, a crisp, acidic white wine is your best friend. A dry Riesling or a Sauvignon Blanc offers the necessary acidity to cleanse the palate between bites. Alternatively, sticking to the New England theme, a dry hard cider makes for an exceptional pairing, echoing the autumnal vibes of the maple syrup. For side dishes, think light and green. A simple arugula salad with a lemon vinaigrette provides a peppery, fresh contrast to the heavy scallop dish. Grilled asparagus or roasted Brussels sprouts—cooked right alongside the scallops on the Arteflame—also complement the earthy smokiness of the bacon perfectly without competing for attention.

Conclusion

The New Hampshire Bacon Wrapped Maple Scallop recipe is more than just a quick bite; it is a celebration of textures and regional flavors that shines when cooked on an Arteflame grill. The unique ability of the flat-top griddle to sear the bacon evenly while preserving the tender sweetness of the scallop results in an appetizer that is restaurant-quality yet achievable in your own backyard. Whether you are hosting a formal dinner party or a casual fall gathering, these golden, syrup-glazed morsels are guaranteed to disappear from the plate in seconds. Master this balance of sweet, salty, and smoky, and you will have a go-to recipe that epitomizes the art of outdoor cooking.