Seared Bacon Wrapped Scallops (Vermont Applewood) | Arteflame

Introduction

There is a specific kind of magic that happens when smoky bacon meets a sweet, tender scallop. The aroma alone—salty, rich, and unmistakably savory—is enough to draw everyone to the grill immediately. It’s the ultimate surf-and-turf bite, bringing back memories of elegant cocktail hours, yet it feels right at home in a cozy backyard gathering with friends.

The Perfect Sweet & Savory Bite

What sets this recipe apart is the Vermont maple glaze. It acts as the delicious bridge between the earthy pork and the delicate seafood. Plus, cooking this on the Arteflame cooktop is a game-changer. Unlike grated grills where scallops might stick or tear, the solid steel surface gives you a restaurant-quality golden crust while keeping the inside buttery soft. It looks impressive but is secretly incredibly easy to pull off.

Keys to Crispy Perfection

• Dry is better: Moisture is the enemy of a good sear. Use paper towels to pat the scallops completely dry before seasoning to ensure they brown rather than steam.
• Render the fat: Bacon takes longer to cook than scallops. Start by searing the edges (bacon-side down) to crisp the pork before flipping the scallop onto its flat sides.

Make It Your Own

If you don't have maple syrup on hand, a touch of hot honey adds a wonderful spicy kick. For a lighter version, try wrapping the scallops in thinly sliced prosciutto, which crisps up in seconds and requires no toothpicks!

Ingredients

• 12 Large Sea Scallops (U-10 or U-12 size), muscle removed
• 6 Slices Thick-Cut Vermont Applewood Smoked Bacon, cut in half crosswise
• 1/4 Cup Pure Vermont Maple Syrup
• 1 Tbsp Unsalted Butter, melted
• Freshly cracked black pepper, to taste
• Sea salt, to taste (use sparingly as bacon is salty)
• 12 Wooden toothpicks, soaked in water for 30 minutes
• High-smoke point oil (such as grapeseed or avocado oil) for the grill surface

Instructions

Step 1: Prep the Scallops and Bacon

1. Begin by rinsing the sea scallops under cold water and patting them very dry with paper towels. Removing surface moisture is crucial for getting a good sear later.
2. Check the scallops for the "foot" (a small, tough muscle on the side) and peel it off if present.
3. Season the scallops lightly with fresh cracked black pepper.
4. Wrap one half-slice of bacon around the circumference of each scallop.
5. Secure the bacon by piercing a soaked toothpick through the bacon, through the center of the scallop, and out the other side.

Step 2: Prepare the Arteflame Grill

1. Build a medium-sized fire in the center of your Arteflame grill.
2. Allow the cooktop to heat up. You are looking for a surface temperature suitable for searing—usually ready within 15-20 minutes of lighting.
3. Scrape the cooktop clean if necessary and apply a thin layer of high-smoke point oil to season the steel.
4. Identify your heat zones: the center is hottest for a hard sear, while the outer rim is cooler for gentle cooking.

Step 3: Sear the Scallops

1. Place the bacon-wrapped scallops on the flat cooktop, standing them on their edges first (bacon side down) if possible, to render the fat and crisp the bacon. Rotate to cook the bacon sides.
2. Once the bacon is partially cooked, flip the scallops onto their flat sides.
3. Sear for about 2-3 minutes per side. You want a golden-brown crust on the scallop without overcooking the center.
4. Move the scallops to a slightly cooler zone on the cooktop if the bacon needs more time but the scallops are searing too fast.

Step 4: Glaze and Serve

1. In a small metal ramekin or sauce pot placed on the outer edge of the grill, warm the maple syrup and melted butter together.
2. Using a basting brush, generously glaze each scallop with the maple butter mixture during the last minute of cooking.
3. Allow the syrup to bubble and caramelize slightly against the hot steel and the bacon.
4. Remove from the grill immediately to prevent the scallops from becoming rubbery. serve warm.

Tips

Achieving the perfect scallop on a grill requires attention to detail, specifically regarding moisture and temperature. The most critical tip for this recipe is ensuring your scallops are incredibly dry before cooking. If they are wet, they will steam rather than sear, resulting in a rubbery texture and a lack of that delicious golden crust. Use multiple paper towels if necessary to wick away all moisture. Furthermore, do not skip soaking your toothpicks in water. Even though the Arteflame uses a flat top, the ambient heat can still char dry wood, leading to a burnt taste or brittle toothpicks that break when you try to serve the appetizer.

When cooking on the Arteflame, leverage the different heat zones. Bacon takes longer to crisp than a scallop takes to cook. Start the cooking process by rolling the scallop on its side (bacon touching the steel) near the center heat to jumpstart the rendering process. Once the bacon looks cooked, flip the scallop onto its flat sides to finish the sear quickly. This prevents the scallop from turning tough while waiting for the bacon to catch up.

Variations

While the classic combination of maple and bacon is a crowd-pleaser, the neutral profile of scallops makes them an excellent canvas for culinary experimentation. You can easily adjust the flavor profile to match the theme of your meal, shifting from sweet and savory to spicy or herbaceous. Experimenting with the glaze or the seasoning rub can completely transform the dish without changing the core cooking method. If you want to move away from the sweetness of Vermont maple syrup, try incorporating acids or heat to cut through the richness of the bacon fat.

• Spicy Kick: Mix Sriracha or crushed red pepper flakes into the maple glaze for a "swicy" (sweet and spicy) finish.
• Herbal Freshness: Tuck a fresh sage leaf or a sprig of rosemary under the bacon before wrapping the scallop for an aromatic infusion.
• Citrus Zest: Omit the maple syrup and finish the scallops with a squeeze of charred lemon juice and garlic butter.
• Cajun Style: Dust the scallops in Cajun seasoning before wrapping them for a Southern-inspired appetizer with a bit of heat.
• Bourbon Glaze: Add a splash of bourbon to the maple syrup and let it reduce on the grill for a deeper, oaky flavor profile.

Best pairings

Bacon wrapped scallops are a rich and decadent appetizer, so they pair best with beverages and sides that can cut through the fat or complement the sweetness of the glaze. If you are serving this as a starter for a dinner party, consider the balance of the entire meal. Because the scallop is delicate and the bacon is heavy, you want a drink that cleanses the palate between bites. A crisp, acidic white wine is the traditional choice, as it highlights the seafood without overpowering the maple glaze. For beer lovers, something light and effervescent works wonders.

• White Wine: A chilled Sauvignon Blanc or a dry Riesling provides the acidity needed to cut through the bacon fat.
• Beer: A light Pilsner or a Wheat Ale pairs beautifully with the smoky sweetness.
• Side Dish: Serve alongside a light arugula salad with a lemon vinaigrette to balance the richness.
• Main Course: These make the perfect "Surf" to a Ribeye or Filet Mignon "Turf" cooked on the same Arteflame grill.

Conclusion

Mastering Vermont Applewood Bacon Wrapped Scallops on the Arteflame grill is a rewarding experience that yields professional-level results with surprisingly simple ingredients. The combination of the high-heat sear from the steel cooktop and the smoky infusion of the open fire creates a texture and flavor profile that standard pans simply cannot replicate. The contrast between the crispy, salty bacon and the buttery, sweet scallop—tied together with that hint of maple glaze—makes this dish an instant favorite for any occasion.

We hope this recipe inspires you to fire up your grill and try your hand at this classic appetizer. It is a testament to how quality ingredients and the right cooking tools can turn a simple recipe into a gourmet experience. Don't forget to share your culinary creations with friends and family; food always tastes better when shared. Enjoy the process, and happy grilling!