New Jersey Grilled Cape May Scallops

Introduction

Cape May scallops are prized for their sweet, delicate flavor and firm texture. Using the Arteflame Grill, we elevate these New Jersey treasures by searing them at high heat on the central grill grate for an unbeatable crust, then finishing them to perfection on the surrounding flat top cooktop. With citrus butter for brightness and a touch of decadent richness, this dish is simple, elegant, and effortlessly delicious.

Ingredients

• 1 lb large dry Cape May sea scallops, side muscle removed
• 2 tbsp unsalted butter, melted
• 1 tsp lemon zest
• 1 tsp orange zest
• Juice of 1/2 lemon
• Juice of 1/2 orange
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Butter for cooking

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. Place three paper napkins in the center of your Arteflame grill.
2. Pour a bit of vegetable oil on each napkin.
3. Stack firewood over the soaked napkins and light the paper.
4. Wait about 20 minutes for the center grate to reach over 1,000°F and the cooktop to reach an even cooking temperature.

Step 2: Prepare the Citrus Butter

1. In a small bowl, mix melted butter with lemon zest, orange zest, lemon juice, orange juice, and chopped parsley.
2. Set aside until ready to drizzle over scallops.

Step 3: Season the Scallops

1. Pat scallops dry with paper towels—this helps them sear beautifully.
2. Season both sides with salt and freshly ground black pepper.

Step 4: Sear the Scallops

1. Place scallops on the center grill grate over 1,000°F heat.
2. Sear for about 1–1.5 minutes per side until a golden crust forms.
3. Do not move them while they sear—this ensures a perfect sear.

Step 5: Finish on the Flat Top

1. Move scallops to the flat cooktop closer to the center for a hotter zone.
2. Cook gently for another 2–3 minutes until the internal temp reaches 115°F (remove from heat as carryover will finish cooking to 130°F).
3. Drizzle citrus butter over the scallops during the final minute of cooking.

Step 6: Serve

1. Serve scallops immediately with a final brush of citrus butter and a sprinkle of fresh parsley.

Tips

• Always remove scallops from the grill at 15°F below final internal temperature to avoid overcooking.
• Use butter instead of oil for a rich sear and better flavor on the flat top griddle.
• The hotter zones of the cooktop are nearer the center—ideal for finishing scallops, vegetables, or sides.
• Dry scallops sear better.
• Clockwise placement on the cooktop will help track doneness when managing multiple items.

Variations

1. Bacon-Wrapped Cape May Scallops: Wrap each scallop with a thin slice of bacon, then sear and finish as instructed for a smoky twist.
2. Herb-Garlic Butter Scallops: Replace citrus butter with garlic butter blended with thyme, rosemary, and parsley.
3. Spicy Chile-Lime Scallops: Add red pepper flakes and lime juice to the butter for a bold, zesty variation.
4. Asian-Inspired Scallops: Use sesame oil in your butter mix and finish with soy sauce and sliced scallions.
5. Scallops with Grilled Corn Salsa: Serve with a grilled corn, tomato, and avocado salsa for added texture and flavor.

Best Pairings

• Grilled asparagus or zucchini on the flat top
• Lemon herb rice cooked on a grill-top skillet
• Chilled glass of Sauvignon Blanc or Pinot Grigio
• Fresh fruit salad with mint for dessert

Conclusion

New Jersey Grilled Cape May Scallops on the Arteflame grill are the perfect blend of crisp, juicy sear and bright citrus flavor. Whether you enjoy them as-is or try one of the flavorful variations, these scallops will easily steal the show at any gathering.