Vermont Applewood Bacon Wrapped Scallops

Introduction

These Vermont Applewood Bacon Wrapped Scallops are sweet, smoky, and seared to perfection on the Arteflame grill. With high-heat searing on the center grate and gentle finishing on the flat cooktop, you’ll lock in maximum flavor and a juicy, mouthwatering texture every time. This recipe highlights fresh scallops from Vermont, perfectly paired with smoky applewood bacon—a true showstopper for your next outdoor grilling party.

Ingredients

• 16 fresh Vermont sea scallops (dry-packed preferred)
• 8 slices applewood smoked bacon
• 2 tablespoons unsalted butter (for brushing)
• Freshly ground black pepper to taste
• Toothpicks (pre-soaked in water for 30 minutes)
• Optional: fresh parsley or lemon wedges for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the fire bowl of your Arteflame grill.
2. Stack firewood over the napkins.
3. Light the paper and let the fire heat the grill for about 20 minutes until the center grate reaches 1000°F and the flat cooktop is sizzling.

Step 2: Prep the scallops

1. Pat the scallops dry with paper towels to help them sear well.
2. Lightly season with black pepper.

Step 3: Wrap the scallops

1. Cut each bacon slice in half.
2. Wrap each scallop with half a bacon slice.
3. Secure with a water-soaked toothpick to prevent burning.

Step 4: Sear on the center grate

1. Place the bacon-wrapped scallops on the center grill grate for a fast sear—about 1 to 1.5 minutes per side.
2. Sear until you get a golden crust but don't overcook; you want to lock in the juices.

Step 5: Finish cooking on the flat top

1. Move the scallops onto the flat cooktop closer to the outer edge where the temperature is lower.
2. Brush lightly with melted butter for rich flavor.
3. Cook for an additional 3–4 minutes, flipping once, until the internal temperature reaches 115°F–120°F (final target is 130°F).
4. Remove scallops from the grill and let rest; they will continue to cook to perfection.

Tips

• Always remove the scallops from the grill 15°F before your desired doneness as the residual heat will finish the cooking.
• Using dry-packed scallops prevents excess water from interfering with your sear.
• Keep your toothpicks soaked to prevent burning on the high heat areas.

Variations

1. Maple Glazed Scallops: Brush scallops with Vermont maple syrup before wrapping in bacon for a caramelized finish.
2. Herb Butter Scallops: Blend butter with fresh thyme and rosemary before brushing during the final cook stage for an aromatic edge.
3. Sriracha Honey Scallops: Mix equal parts sriracha and honey and glaze during the final 2 minutes of grilling for a sweet-heat kick.
4. Garlic Parmesan Scallops: Finish with a dusting of grated Parmesan and minced garlic on the flat cooktop for that umami power.
5. Lemon Zest Scallops: Sprinkle with fresh lemon zest and cracked pepper right after grilling for a bright, citrusy twist.

Best pairings

• Grilled asparagus or broccolini with butter
• A crisp Vermont white wine or sparkling cider
• Charred lemon wedges on the side
• Fresh sourdough slices toasted on the Arteflame cooktop

Conclusion

Grilling these Vermont Applewood Bacon Wrapped Scallops on the Arteflame delivers unforgettable flavor and texture. The dual-zone cooking system—sear then move—ensures your scallops lock in juices while the bacon gets just the right crisp. It’s easy, rewarding, and delivers high-level results every time.