North Carolina Applewood Bacon-Wrapped Scallops

Introduction

Few dishes match the savory decadence of North Carolina Applewood-Smoked Bacon Wrapped Scallops grilled on the Arteflame. This recipe delivers sweet, smoky, and juicy perfection by reverse-searing fresh sea scallops in crispy applewood-smoked bacon. Designed specifically for the Arteflame grill, this method locks in the juices and maximizes flavor, all without needing an oven or pan. Get ready to take your summer BBQ game to the next level with little clean-up and big taste.

Ingredients

• 12 large fresh sea scallops (remove side muscle if present)
• 6 slices applewood-smoked bacon, halved crosswise
• 2 tablespoons unsalted butter, melted
• Freshly ground black pepper, to taste
• Coarse sea salt, to taste
• 1 tablespoon minced fresh chives (for garnish)
• Toothpicks (soaked in water for 30 minutes)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center fire bowl of the Arteflame grill.
2. Stack dry firewood over the oiled napkins.
3. Light the napkins and allow the fire to establish itself.
4. Wait about 20 minutes for the grill center grate to reach temperatures of 1,000°F and the cooktop griddle to be evenly heated.

Step 2: Prep the Scallops

1. Pat dry the scallops with a paper towel to remove surface moisture for better searing.
2. Season both sides lightly with salt and pepper.

Step 3: Wrap and Secure

1. Wrap half a strip of bacon around each scallop.
2. Secure bacon with a soaked toothpick so it holds together during grilling.

Step 4: Sear on the Center Grill Grate

1. Place the scallops bacon-side-down on the center grill grate to sear the bacon quickly.
2. Sear for about 30–45 seconds per side until the bacon has nice grill marks and begins to crisp.
3. Rotate to sear all sides evenly.

Step 5: Finish on the Flat Top Cooktop

1. Move seared scallops to the flat top griddle closer to the center (medium-high zone).
2. Drizzle with the melted butter.
3. Let the scallops cook until they reach an internal temperature of 120°F (remove at this temp – carry-over heat will bring them up to 135°F).
4. Lightly baste with butter mid-way to enhance richness and moisture.

Step 6: Serve and Garnish

1. Transfer to a serving platter and sprinkle with fresh chives.
2. Remove toothpicks before serving.

Tips

• Always let scallops sit at room temperature for 20 minutes before grilling for even cooking.
• Don’t overcook – scallops become rubbery beyond 135°F.
• The Arteflame’s griddle zones allow you to regulate heat—use the inside edge to cook and outer edge to keep warm.
• Use a meat thermometer to monitor doneness precisely.
• Butter adds a depth of flavor not achievable with oils—don’t skip it!

Variations

1. Spicy Cajun Scallops: Add a Cajun spice rub to the scallops before wrapping with bacon for a Southern kick.
2. Maple-Glazed Bacon Scallops: Brush maple syrup on the bacon just before the final griddle cook for extra sweetness and caramelization.
3. Teriyaki Bacon Scallops: Marinate scallops in teriyaki sauce and top with scallions for an Asian fusion twist.
4. Lemon Herb Butter Scallops: Mix lemon zest with butter and drizzle over scallops as they finish cooking.
5. Jalapeño-Cheddar Scallops: Place a thin slice of jalapeño and sharp white cheddar under the bacon for smoky heat and richness.

Best Pairings

• Grilled asparagus or baby bok choy on the Arteflame flat top
• Lemon butter corn on the cob grilled near the outer edge
• A light citrus salad with arugula, fennel, and grapefruit
• Chilled North Carolina Riesling or Sauvignon Blanc
• Warm buttery sourdough slices toasted on the flat top

Conclusion

Grilling North Carolina Applewood Bacon-Wrapped Scallops on the Arteflame gives you the perfect combination of savory, smoky, crispy, and juicy flavors in each bite. Thanks to the reverse sear method and even heat of the Arteflame cooktop, these scallops come out beautifully every time—no oven, no fuss.