Rhode Island Grilled Bacon-Wrapped Scallops

Introduction

Rhode Island’s coastal waters deliver some of the freshest, sweetest scallops in the country—and when wrapped in crispy bacon and grilled on an Arteflame, they become next-level delicious. This simple grilled recipe showcases the rich, briny flavor of local scallops while taking full advantage of the Arteflame grill’s unique 1,000°F center grate and flat-top griddle. We'll use reverse searing so your scallops come out juicy and tender with crispy bacon wrapped around each one. Perfect for entertaining or indulging in a gourmet seafood snack.

Ingredients

• 1 pound fresh Rhode Island sea scallops (about 16 large scallops)
• 8 slices thin-cut bacon, halved
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• Toothpicks (for securing)
• Optional fresh herbs (chopped parsley or chives) for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of your Arteflame grill fire bowl.
2. Drizzle with a bit of vegetable oil to act as kindling.
3. Stack dry firewood over the napkins and light the paper.
4. Let the grill heat for about 20 minutes until the center grate reaches around 1,000°F and flat top griddle is hot.

Step 2: Prepare the scallops

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Season each scallop lightly with black pepper and garlic powder.
3. Wrap each scallop with half a slice of bacon and secure with a toothpick.

Step 3: Sear on the center grate

1. Brush each bacon-wrapped scallop lightly with melted butter.
2. Place scallops directly on the center grill grate for 30–45 seconds per side to sear, turning once the bacon just starts to crisp.

Step 4: Finish cooking on the flat-top griddle

1. Move the seared scallops to the hotter inner ring of the flat cooktop griddle.
2. Continue cooking for 3–5 minutes, rotating occasionally, until bacon is crisped and scallops reach an internal temperature of 120°F (remove them at this point; they will rise to 135°F after resting).

Step 5: Serve

1. Remove the toothpicks and plate up your bacon-wrapped scallops.
2. Garnish with fresh chopped herbs if desired.

Tips

• Make sure the bacon is thin – thick-cut won’t crisp in time without overcooking the scallops.
• If bacon starts to unravel while grilling, press gently with tongs to re-tighten.
• Use a digital thermometer to monitor the internal temperature of the scallops.
• Butter adds richness and helps browning. Don’t skip it!
• Keep the scallops closer to the center of the griddle for hotter, faster cooking.

Variations

1. Maple Bacon-Wrapped Scallops: Brush scallops with a maple syrup glaze before and after grilling for a sweet and savory finish.
2. Spicy Bacon-Wrapped Scallops: Add a dusting of smoked paprika and a pinch of cayenne to the seasoning for heat lovers.
3. Citrus Herb Scallops: Toss scallops in grated orange zest and chopped thyme before wrapping in bacon.
4. Teriyaki Bacon-Wrapped Scallops: Marinate scallops in teriyaki sauce before grilling and serve with green onions.
5. Prosciutto-Wrapped Scallops: Swap bacon for thin-sliced prosciutto for an elegant, salty finish.

Conclusion

With Rhode Island scallops and the incredible heat control of the Arteflame grill, this dish is not just easy—it’s elite outdoor cooking at its best. Searing the scallops on the center grate and finishing them to perfection on the flat-top griddle ensures they're juicy, delicious, and wrapped in golden, crispy bacon every time. Try one of the flavor boosts from the variations and enjoy restaurant-quality seafood in your own backyard. Don't forget, the key to perfect grilling is letting the scallops rest and finishing them 15°F before they hit their final temperature.

Best pairings

• Serve alongside grilled asparagus or charred lemon broccolini.
• Pair with Arteflame-grilled corn on the cob, brushed with garlic butter.
• A chilled glass of Chardonnay or rosé balances the richness of the bacon.
• Fresh watermelon feta salad brightens up the plate.
• Grilled flatbread with herb oil rounds out a seafood BBQ feast beautifully.