New Hampshire Bacon-Wrapped Maple Scallops

Introduction

These New Hampshire Bacon-Wrapped Maple Scallops bring out the perfect harmony of sweet and savory. Wrapped in crispy bacon, glazed in rich maple syrup, and seared to perfection on the Arteflame Grill, this dish is an elegant appetizer or luxurious main course that dazzles in both flavor and presentation. The Arteflame's high heat center sear and flat top griddle provide a restaurant-quality finish right in your backyard.

Ingredients

• 1 lb sea scallops (about 12 large)
• 12 slices thin-cut bacon
• 1/4 cup pure New Hampshire maple syrup
• 2 tablespoons unsalted butter (for griddling)
• Fresh ground black pepper to taste
• Toothpicks (soaked in water for 30 minutes)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins into the center of the Arteflame grill.
3. Stack dry firewood over the oiled napkins.
4. Light the napkins and allow the firewood to fully ignite.
5. Wait about 20 minutes until the grill grate reaches searing temperature (over 1,000°F) and the flat top cooktop is evenly heated.

Step 2: Prepare the Scallops

1. Pat the scallops dry with a paper towel.
2. Wrap each scallop with a slice of bacon and secure with a toothpick.
3. Brush each wrapped scallop lightly with maple syrup and season with black pepper.

Step 3: Sear on the Center Grill Grate

1. Place 4-6 scallops at a time directly on the center grill grate for a quick sear.
2. Sear each side for about 30-45 seconds, until the bacon gets a light char and locks in the juices.

Step 4: Finish Cooking on the Flat Top

1. Move the seared scallops to the hot zone of the Arteflame flat cooktop griddle.
2. Add butter near the scallops, letting it sizzle for deep flavor.
3. Baste the scallops lightly with more maple syrup as they cook through.
4. Cook until the internal temperature reaches 130°F, then remove from heat.
5. The scallops will carry over cook and reach 145°F — the perfect doneness.

Step 5: Serve and Enjoy

1. Plate the scallops while hot, drizzle with any remaining maple butter from the griddle.
2. Garnish with extra cracked pepper or chopped herbs if desired.

Tips

• Use large sea scallops for even cooking and best texture.
• Keep bacon thin so it crisps without overcooking the scallops.
• Pre-soak toothpicks to prevent burning on the grill.
• Always remove meats from grill 15°F below final temp to allow for carryover cooking.
• Use the inner ring of the cooktop for high heat; move outward for a gentler finish.

Variations

1. Spicy Honey Glazed: Swap out maple syrup for hot honey and add a dash of cayenne pepper for kick.
2. Lemon Herb Scallops: Wrap with bacon and finish with a lemon-garlic butter and fresh thyme instead of maple syrup.
3. Bourbon Maple: Mix a tablespoon of bourbon into the maple syrup before brushing for a smoky depth.
4. Asian Fusion: Glaze scallops in a soy-maple mixture and sprinkle with sesame seeds before serving.
5. Maple Mustard Blend: Stir Dijon mustard into your maple syrup (1:1 ratio) for a tangy bite.

Best pairings

• Roasted sweet potato wedges or grilled corn on the cob
• Chilled Sauvignon Blanc or a crisp rosé wine
• Bacon-wrapped asparagus from the Arteflame griddle
• Leafy arugula salad with lemon vinaigrette
• Crusty sourdough bread charred lightly on the cooktop

Conclusion

New Hampshire Bacon-Wrapped Maple Scallops on the Arteflame Grill are an unforgettable combination of flavor and technique. With a seared crust, juicy center, and caramelized maple glaze, this dish impresses at summer barbecues or special gatherings.