Applewood Bacon Wrapped Scallops (North Carolina Style) | Arteflame

Introduction

Imagine the intoxicating aroma of smoky bacon hitting a hot grill, mingling with the sweet, briny scent of the ocean. There is a specific kind of magic that happens when you bite into a perfectly seared scallop wrapped in crisp Applewood bacon—it is a texture explosion of crunchy, salty, and buttery soft. This dish is the ultimate crowd-pleaser, bridging the gap between high-end coastal dining and the rustic comfort of a Southern backyard barbecue.

Why This Recipe Works

What truly elevates this dish is the North Carolina vinegar-based BBQ sauce. That signature Southern tang cuts right through the richness of the rendered bacon fat and the natural sweetness of the scallop, creating a harmonious balance that keeps you coming back for more. Using a flat-top grill ensures you get an aggressive, caramelized sear on the scallop without overcooking the delicate interior, making you look like a pro chef with minimal effort.

Kitchen Wisdom

• Dry is key: Always pat your scallops completely dry with a paper towel before seasoning. Moisture is the enemy of a good sear.
• Par-cook the bacon: To avoid rubbery bacon or overcooked scallops, microwave your bacon slices for 60 seconds before wrapping. This gives the crisping process a head start.
• Soak the picks: Don't skip soaking your wooden toothpicks, or they will burn away before the scallops are done.

Swaps & Subs

If you prefer a lighter bite, swap the bacon for thin slices of prosciutto, which crisps up instantly and requires no par-cooking. For those who shy away from vinegar, a maple-bourbon glaze provides a fantastic sweet-and-sticky alternative that highlights the Applewood smoke.

Ingredients

Main Components

• 1 lb Jumbo Sea Scallops (approximately 12-15 scallops, “dry” scallops preferred)
• 1 lb North Carolina Applewood Smoked Bacon (thin to medium cut, not thick cut)
• 1/2 cup North Carolina Vinegar-Based BBQ Sauce (for glazing)
• 2 tbsp Extra Virgin Olive Oil or melted butter
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• Freshly cracked black pepper to taste
• Fresh parsley, chopped (for garnish)
• Wooden toothpicks (soaked in water for 30 minutes)

Instructions

Step 1: Prepare the Scallops and Bacon

1. Begin by rinsing the scallops under cold water. Pat them extremely dry with paper towels. This is crucial; any excess moisture will steam the scallop rather than sear it.
2. Remove the small, tough side muscle from the scallops if it is still attached.
3. Season the scallops lightly with garlic powder, smoked paprika, and black pepper. Avoid salt at this stage, as the bacon provides plenty of salinity.
4. Cut your bacon strips in half. Par-cooking the bacon is optional but recommended if you prefer extra crispy results. Microwave the bacon slices for about 60-90 seconds on paper towels before wrapping.

Step 2: Wrap and Secure

1. Wrap a half-slice of bacon around the circumference of each seasoned scallop.
2. Secure the bacon in place by piercing the scallop horizontally with a soaked toothpick.
3. Brush the tops and bottoms of the exposed scallop lightly with olive oil or melted butter to prevent sticking and aid in caramelization.

Step 3: Grill to Perfection

1. Fire up your grill. If using an Arteflame, build a medium fire in the center and allow the cooktop to reach searing temperature (roughly 400°F-450°F).
2. Place the scallops directly onto the hot flat-top surface. Listen for that immediate sizzle.
3. Cook for approximately 2 to 3 minutes on the first side. The bacon should render and the scallop should develop a golden-brown crust.
4. Flip the scallops carefully. Brush the cooked side generously with the North Carolina vinegar-based BBQ sauce.
5. Cook for another 2 to 3 minutes until the scallop is opaque and firm to the touch, and the bacon is crispy.
6. Remove from heat immediately to prevent the scallops from becoming rubbery.

Tips

Achieving the perfect texture with scallops requires attention to detail and temperature control. The most important tip for this recipe is to ensure your scallops are “dry.” Many grocery store scallops are “wet,” meaning they are treated with phosphates that cause them to absorb water. Always look for dry scallops, or place wet scallops on a paper towel-lined plate in the fridge for an hour to draw out moisture. Furthermore, when using Applewood bacon, avoid thick-cut varieties. Thick bacon takes too long to crisp up, often resulting in an overcooked, rubbery scallop by the time the fat renders. Finally, soaking your toothpicks is not just a suggestion; it prevents the wood from catching fire or turning to ash while on the hot grill surface, ensuring your presentation remains impeccable.

Variations

While the North Carolina style leans into the tang of vinegar and the sweetness of applewood, this versatile dish can be adapted to suit various palate preferences. You can easily shift the flavor profile by changing the glaze or the seasoning rub. Experimenting with different fats or adding a kick of heat can transform this appetizer into something entirely new. Here are a few popular variations to try at your next cookout:

• Maple Bourbon Glaze: Swap the vinegar BBQ sauce for a mixture of maple syrup and a splash of bourbon for a sweet and sticky finish.
• Cajun Kick: Dust the scallops with Cajun seasoning before wrapping and skip the glaze for a dry-rubbed, spicy version.
• Herb Butter Finish: Omit the BBQ sauce and baste with rosemary and garlic-infused butter during the last minute of grilling.
• Prosciutto Wrapped: For a lighter, crispier exterior, replace the bacon with thin slices of prosciutto (no toothpicks usually required).
• Honey Sriracha: specific for those who love sweet heat, mix honey with Sriracha and lime juice for a modern Asian-fusion twist.

Best pairings

To turn these bacon-wrapped scallops into a cohesive meal or a standout appetizer spread, you need sides that balance richness with acidity or texture. Since the scallops and bacon are rich and savory, you want accompaniments that cut through the fat or complement the smoky Applewood notes. In North Carolina, it is traditional to lean into Southern staples that ground the dish in comfort. A glass of crisp white wine or a light lager also works wonders to cleanse the palate between bites.

• Creamy Cheese Grits: The soft texture of stone-ground grits provides a perfect bed for the firm scallops and crispy bacon.
• Grilled Asparagus: The char and natural bitterness of asparagus balance the sweetness of the scallop.
• Corn Succotash: A bright, vinegar-tinged vegetable medley echoes the NC BBQ sauce flavors.
• Sauvignon Blanc: A high-acid white wine cuts through the bacon fat beautifully.

Conclusion

Mastering these North Carolina Applewood Bacon Wrapped Scallops is about celebrating simple, high-quality ingredients. The combination of the oceanic sweetness of the scallop with the rustic, smoky intensity of the bacon creates a bite that is complex yet incredibly satisfying. By utilizing a high-heat sear and a tangy vinegar glaze, you pay homage to Southern barbecue traditions while keeping the dish elegant enough for any occasion. Whether served as a passed hors d'oeuvre or a main course atop a bed of grits, this recipe is guaranteed to impress. Fire up the grill, pour a cold drink, and enjoy the process of creating one of the most delicious surf-and-turf bites imaginable.