Seared Bacon Wrapped Scallops (Virginia Style) | Arteflame

Introduction

There is something undeniably magical about the aroma of smoky pork sizzling on hot steel. This dish captures that magic perfectly. Imagine sinking your teeth into a crisp, golden crust of Virginia bacon, only to be met immediately by the buttery, melt-in-your-mouth tenderness of a premium sea scallop. It is a texture lover’s dream and the kind of appetizer that vanishes seconds after hitting the serving platter. Whether you are hosting a summer soirée or craving a luxurious treat, these scallops set the mood for a truly special meal.

Why This Recipe Works

I keep coming back to this method because the solid steel cooktop of the Arteflame grill removes all the stress of grilling seafood. There are no flare-ups to scorch the bacon and no gaps for the scallops to slip through. It is the perfect marriage of convenience and gourmet flavor, balancing the savory, cured saltiness of the pork with the delicate natural sweetness of the ocean.

Kitchen Wisdom

• Pat them dry: Moisture creates steam, which prevents browning. Use paper towels to ensure your scallops are bone-dry before seasoning to get that perfect sear.
• Soak your skewers: Even on a flat top, soaking toothpicks for 15 minutes prevents them from charring and breaking when you flip the scallops.
• Zone management: Utilize the cooler outer zones of the griddle if the bacon needs more time to crisp but the scallops are nearing perfection.

Easy Swaps

If you cannot find Virginia bacon, regular thin-cut hickory smoked bacon is an excellent alternative—just avoid thick cuts, or the bacon won't crisp in time. For a dairy-free version, simply swap the butter for high-quality ghee or avocado oil.

Ingredients

• 1 lb Large Sea Scallops (U10 or U12 size), muscle removed
• 1/2 lb Virginia Bacon (thinly sliced works best for crispy wrapping)
• 2 tbsp Unsalted Butter, melted
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Freshly Cracked Black Pepper
• 1/2 tsp Sea Salt (use sparingly as the bacon is salty)
• 1 Lemon (cut into wedges for serving)
• Fresh Parsley (chopped, for garnish)
• Wooden Toothpicks (soaked in water for 15 minutes)

Instructions

Step 1: Prepare the Scallops

1. Rinse the scallops under cold water and immediately pat them thoroughly dry with paper towels. This is the most critical step; if the scallops are wet, they will steam rather than sear.
2. Check the side of each scallop for the small, tough side muscle (the "foot") and peel it off if it is still attached.
3. Lightly brush the scallops with a mixture of the melted butter and olive oil. Season lightly with cracked black pepper.

Step 2: Wrap and Secure

1. Cut the strips of Virginia bacon in half crosswise. You want enough bacon to wrap around the scallop once with a slight overlap, but not so much that it becomes bulky and undercooked.
2. Wrap a piece of bacon around the circumference of each scallop.
3. Secure the bacon in place by piercing a soaked toothpick horizontally through the bacon and the scallop.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill. Allow it to burn down until the center grate is extremely hot and the outer steel cooktop reaches medium-high searing temperature (around 400°F - 450°F).
2. Lightly oil the cooktop surface where you plan to place the scallops to prevent sticking and encourage a golden crust.

Step 4: Grill to Perfection

1. Place the scallops on the flat steel cooktop, standing them up on their flat sides first (not on the bacon edge yet). Sear for about 2–3 minutes until a golden-brown crust forms.
2. Flip the scallops to sear the other flat side for another 2 minutes.
3. Finally, use tongs to roll the scallops onto their sides, rotating them on the hot surface to crisp up the bacon. This takes about 1–2 minutes per side. Since the Arteflame provides consistent contact heat, the bacon will render and crisp beautifully without burning.
4. Remove from heat immediately once the bacon is crispy and the scallops are opaque but still tender.

Tips

Achieving the perfect texture with bacon wrapped scallops requires managing moisture and temperature. Always ensure your scallops are "dry" scallops (chemical-free) rather than "wet" ones soaked in preservatives, as the latter release too much water during cooking. If your bacon is thick-cut, consider par-cooking it on the Arteflame for a minute or two before wrapping the raw scallops; this ensures the bacon finishes at the same time as the delicate seafood. However, with thin-slice Virginia bacon, raw wrapping usually works perfectly.

When using the Arteflame, utilize the different heat zones. If the scallops are cooking faster than the bacon, move them slightly further away from the center fire to slow down the internal cooking while you focus on crisping the exterior. Always soak your toothpicks if you are exposing them to open flame, though on the flat top, this is less of a concern than on open grates. Finally, serve immediately—scallops lose their magical texture if let to sit too long.

Variations

While the classic recipe is a crowd-pleaser, you can easily customize the flavor profile to suit different palates. Adding a glaze or a spicy kick can elevate the dish from traditional to trendy. Because the Arteflame flat top allows you to cook with liquids without flare-ups, you can brush glazes on right at the end of the searing process. Here are a few creative twists to try:

• Maple Glazed: Brush the scallops with pure maple syrup during the final minute of grilling for a candied bacon effect.
• Cajun Kick: Dust the scallops with Cajun seasoning before wrapping for a spicy, Southern-inspired version.
• Herb Butter: Baste with a rosemary and garlic infused butter right before removing from the grill.
• Jalapeño Popper Style: Tuck a thin slice of fresh jalapeño between the scallop and the bacon before grilling.
• Teriyaki Twist: Marinate the scallops in a thick teriyaki sauce for 15 minutes prior to wrapping for an Asian fusion flavor.

Best pairings

Bacon wrapped scallops are rich and savory, requiring pairings that cut through the fat and cleanse the palate. For beverages, a crisp, acidic white wine is the standard gold; think Sauvignon Blanc or a dry Pinot Grigio. If you prefer beer, a light Pilsner or a citrus-forward IPA complements the salty bacon and lemon zest beautifully. For a non-alcoholic option, sparkling water with fresh lime or a tart lemonade works wonders.

regarding side dishes, since you already have the Arteflame fired up, utilize the grill space. Grilled asparagus spears with lemon zest are a classic accompaniment. A light, citrus-infused risotto or a fresh arugula salad with a vinaigrette dressing provides a nice contrast to the heaviness of the bacon. For a heartier meal, grilled smashed potatoes cooked directly on the steel plancha alongside the scallops make for a rustic and satisfying addition.

Conclusion

Mastering this Virginia Bacon Wrapped Scallops recipe on the Arteflame grill is a testament to how simple ingredients can create gourmet results. The combination of the salty, smoky bacon and the sweet, tender scallop creates a bite that is perfectly balanced and undeniably satisfying. By using the flat-top searing method, you ensure that every scallop is cooked evenly, retaining its natural juices while achieving that coveted restaurant-quality crust.

Whether served as a sophisticated starter for a dinner party or as the main event of a summer barbecue, this dish is sure to impress. The visual appeal of the golden-brown sear, combined with the intoxicating aroma of sizzling bacon, makes it an instant favorite. Fire up your grill, gather your ingredients, and enjoy the process of creating one of the most timeless surf-and-turf combinations known to culinary history.