Grilled Rhode Island Bay Scallops with Citrus Glaze

Introduction

Fresh, sweet Rhode Island bay scallops are a real treat—especially when kissed by live fire and brushed with a brilliant citrus glaze. This recipe uses the Arteflame Grill to showcase the delicate flavor and texture of local scallops. With a perfect sear from the high-heat center grill grate and gentle finishing heat from the outer flat cooktop, this method locks in moisture and enhances every bite with a touch of citrus brightness. And the best part? No pots, pans, or oven needed—just fire, steel, and flavor.

Ingredients

• 1 lb fresh Rhode Island bay scallops, rinsed and patted dry
• 2 tbsp unsalted butter, melted (plus extra for final brushing)
• 1 tbsp orange juice (freshly squeezed)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp honey
• Zest of 1 orange
• Zest of 1 lemon
• 1 clove garlic, finely minced
• Salt and freshly cracked black pepper, to taste
• Chopped parsley for garnish (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light the paper to get the fire going.
3. Let the grill heat for about 20 minutes. The center grate will reach over 1,000°F while the outer cooktop forms various heat zones.

Step 2: Prepare the citrus glaze

1. In a bowl, mix melted butter, orange juice, lemon juice, honey, orange zest, lemon zest, and garlic.
2. Season with a pinch of salt and pepper.

Step 3: Sear the scallops

1. Lightly season the scallops with salt and pepper.
2. Using tongs, place scallops on the center grill grate to sear. Sear for 30 seconds per side. The heat will caramelize the sugars naturally present in the scallops while locking in juices.
3. Immediately move the scallops to the hotter part of the outer flat cooktop to finish cooking gently.

Step 4: Glaze and finish

1. Brush the scallops with the citrus glaze once they are moved to the flat top cooktop. Flip and brush again after 30 seconds.
2. Finish cooking scallops until they reach 115°F (they will reach optimal 130°F as they rest off the grill).

Step 5: Rest and garnish

1. Remove the scallops from the grill and rest for 3 minutes.
2. Brush with additional melted butter or glaze and sprinkle with fresh parsley if desired.

Tips

• Make sure scallops are very dry before grilling to ensure a proper sear and prevent steaming.
• Grill over high heat for quick caramelization, then finish gently on the flat cooktop to avoid overcooking.
• Use the inner ring of the cooktop for quicker finishing heat, or the outer ring to slow cook delicate foods.

Variations

• Tropical Twist: Swap the citrus glaze for a pineapple-lime glaze and top with chopped fresh mint.
• Spicy Citrus Scallops: Add a pinch of red pepper flakes or a dash of sriracha to the glaze for a spicy kick.
• Asian Fusion: Replace lemon with yuzu, add a splash of soy sauce, and finish with sesame seeds.
• Herb Butter Finish: Mix the butter with thyme, tarragon, and chives instead of citrus elements.
• Garlic-Lemon Butter: Skip the honey and orange; use only lemon juice, zest, and plenty of roasted garlic.

Best pairings

• Grilled asparagus or charred lemon broccolini cooked on the outer cooktop
• Wild rice pilaf with herbs and citrus zest
• Chilled white wine like Albariño or Sauvignon Blanc
• Fresh fruit salad with mint and citrus syrup

Conclusion

This Rhode Island Bay Scallops recipe makes the most of fresh seafood and elemental outdoor cooking. Using the Arteflame Grill brings out unbeatable flavor through flame-searing and unparalleled control with the flat steel cooktop. Simple, elegant, and fast—this dish is a knockout for summer evenings.