Grilled Bacon Wrapped Scallops (Rhode Island Style) | Arteflame

Introduction

Imagine the scent of smoky bacon mingling with the sweet aroma of caramelized maple syrup on a warm summer evening. These Rhode Island-style grilled scallops offer the ultimate bite: a crispy, salty bacon exterior giving way to a buttery, tender scallop inside. It’s the kind of appetizer that vanishes seconds after hitting the platter, evoking memories of seaside dining and celebratory toasts. Whether you are hosting a refined dinner party or a casual backyard cookout, this dish brings the coast to your kitchen.

Why This Recipe is a Keeper

This dish perfectly balances the sweet of the maple with the savory of the cured pork. What makes it truly special, however, is the cooking method. Using the solid steel cooktop of the Arteflame means you get an incredible sear without the fear of flare-ups scorching your skewers or losing precious juices to the fire. It turns a high-stakes restaurant dish into a backyard breeze.

Kitchen Wisdom for Perfect Scallops

• Dry is key: Always pat your scallops completely dry with paper towels before seasoning; excess moisture creates steam and prevents that essential golden crust.
• Choose the right cut: Use thin or regular bacon, not thick-cut. Thick bacon takes too long to crisp, which often results in overcooked, rubbery seafood.

Swaps & Substitutions

For a dairy-free version, swap the butter for a high-quality vegan butter or a splash of avocado oil. If you are out of maple syrup, honey or agave nectar works beautifully as a sticky glaze alternative.

Ingredients

• 12 Large Sea Scallops (fresh, dry-packed preferred)
• 12 Strips of Bacon (thin or regular cut, not thick cut)
• 1/2 Stick of Butter
• 1/4 Cup Maple Syrup (real maple syrup recommended)

Instructions

Step 1: Prep the Grill and Scallops

1. Fire up your Arteflame grill, aiming for a medium to high heat. You want the cooktop hot enough to sear the bacon without burning the sugar in the maple syrup immediately.
2. While the grill heats up, rinse the scallops under cold water and pat them extremely dry with paper towels. This is crucial for a good sear.
3. Remove the small side muscle from the scallops if it is still attached, as it can be tough and chewy.

Step 2: Wrap and Secure

1. Take a strip of bacon and wrap it tightly around the circumference of a scallop.
2. Secure the bacon in place by piercing it with a toothpick. Ensure the toothpick goes through the bacon overlap and into the scallop meat to hold it firm.
3. Repeat this process for all 12 scallops.

Step 3: Begin the Sear

1. Place a dollop of butter on the flat steel cooktop of the Arteflame. Allow it to melt and spread slightly.
2. Place the scallops on the buttered surface. Cook them on one of the flat sides (not the bacon side yet) for about 2–3 minutes until a golden crust forms.
3. Flip the scallops to sear the other flat side for another 2 minutes.

Step 4: Crisp the Bacon and Glaze

1. Using tongs, stand the scallops on their sides (the bacon side) and roll them periodically to cook the bacon. The bacon fat will render, adding flavor to the cooktop.
2. As the bacon nears crispiness, drizzle the maple syrup over the scallops and add the remaining butter near them.
3. Roll the scallops in the bubbling butter and maple mixture, allowing the sugars to caramelize and coat the bacon in a sticky glaze.

Step 5: Serve Immediately

1. Once the bacon is crispy and the scallops are opaque (but not rubbery), remove them from the grill.
2. Serve hot, drizzled with any remaining glaze from the cooktop.

Tips

Achieving the perfect bacon-wrapped scallop is all about moisture control and timing. First, ensure you buy "dry" scallops if possible; "wet" scallops are treated with phosphates that cause them to release water during cooking, preventing a good sear. If you must use wet scallops, pat them dry repeatedly before wrapping. Regarding the 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. Thin or regular cut bacon cooks at a rate that matches the delicate seafood perfectly. Finally, if you are using wooden toothpicks, soak them in water for 20 minutes before grilling to prevent them from burning, although the Arteflame's griddle surface minimizes this risk compared to open-flame grilling.

Variations

While the maple and butter combination offers a classic sweet and savory profile, this recipe is highly adaptable to suit different palates. You can easily shift the flavor profile from New England sweet to spicy or herbaceous depending on your mood. Experimenting with the glaze or the seasoning on the scallop before wrapping can transform the dish entirely. Here are a few variations to try on your flat top grill:

• The Spicy Kick: Add a teaspoon of cayenne pepper or a drizzle of Sriracha to the maple syrup glaze for a swicy (sweet and spicy) finish.
• Herb Garden: Skip the maple syrup and baste with garlic butter and fresh chopped rosemary or thyme.
• Citrus Zest: Add lemon or orange zest to the butter before grilling to cut through the richness of the bacon.
• Savory Smoke: Brush with a little BBQ sauce instead of maple syrup during the final minute of cooking for a smoky, barbecue flavor.
• Surf and Turf Style: Dust the scallops with steak seasoning before wrapping for a peppery, robust flavor profile.

Best pairings

Because these scallops are rich with fats from the bacon and butter, and sweet from the maple syrup, they require pairings that offer balance through acidity or fresh textures. A crisp, acidic white wine is the standard beverage pairing; look for a New Zealand Sauvignon Blanc or a dry Riesling to cut through the richness. If you prefer beer, a light pilsner or a summer ale works beautifully. For side dishes, utilize the Arteflame's surface to grill asparagus or broccolini right alongside the scallops; the vegetables will absorb the delicious bacon rendering. A light arugula salad tossed with a lemon vinaigrette also provides a peppery, fresh contrast that cleanses the palate between bites. If serving this as a main course rather than an appetizer, a creamy parmesan risotto or roasted fingerling potatoes make for a hearty, satisfying foundation.

Conclusion

Mastering these Rhode Island Grilled Bacon-Wrapped Scallops on the Arteflame is a testament to the power of simple, high-quality ingredients cooked with the right technique. The flat top grill provides an advantage that traditional grates cannot match—searing the scallop in its own juices and the rendering bacon fat without losing a drop of flavor to the fire below. The result is a texture contrast of crispy, sticky bacon against the buttery tenderness of the scallop that is truly world-class. Whether you are a seasoned pitmaster or a weekend grilling enthusiast, this recipe delivers a sophisticated flavor profile that feels like a special occasion, yet is easy enough to execute any day of the week. Gather your friends, fire up the grill, and enjoy the sweet and savory taste of the coast.