Virginia Bacon Wrapped Scallops on Arteflame

Introduction

Delicately sweet scallops wrapped in the smoky richness of authentic Surry County Virginia bacon, grilled to sizzling perfection over the high-heat center grate of the Arteflame grill. This dish brings out the best of Virginia flavors and combines them with top-tier grilling technique for a mouthwatering presentation that pairs elegance with fire.

Ingredients

• 12 large fresh sea scallops (dry-packed)
• 6 slices Surry County Virginia bacon, cut in half
• 2 tablespoons unsalted butter (melted)
• Freshly cracked black pepper
• Toothpicks (pre-soaked in water)
• Optional: fresh lemon wedges and chopped parsley for garnish

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: Prepare the Arteflame Grill

1. Pour a small amount of vegetable oil on 3 paper napkins.
2. Place the oily napkins in the base of the Arteflame grill.
3. Stack firewood on top of the napkins and light them.
4. Let your grill heat up for approximately 20 minutes until the center grate reaches about 1,000°F.

Step 2: Wrap the Scallops

1. Pat the scallops dry with a paper towel to ensure a great sear.
2. Wrap each scallop with half a slice of Surry County bacon and secure with a toothpick.
3. Brush the scallops with melted butter and season lightly with freshly cracked black pepper.

Step 3: Sear on the Center Grate

1. Place the bacon-wrapped scallops on the center grill grate of the Arteflame for a quick, high-heat sear—about 1 minute per side.
2. Allow the bacon to crisp and seal flavors into the scallop.

Step 4: Finish on the Flat Cooktop

1. Move the scallops to the flat top griddle area, closer to the center to use the hotter zone.
2. Cook for an additional 4 to 6 minutes turning once, until scallops are opaque and cooked through, and bacon is crispy.
3. Remove from the grill once internal temperature reaches 125°F so it can rise to the ideal 140°F from residual heat.

Tips

• Use dry-packed scallops—not pre-soaked in brine—for better searing and texture.
• Don’t skip patting dry—it prevents steaming and ensures caramelization.
• Soak toothpicks in water for 30 minutes to avoid burning on the grill.
• Butter gives a richer flavor and helps create a golden crust.
• Move ingredients around the cooktop based on heat zones for optimal cooking control.

Variations

• Spicy Bacon Scallops: Add a dash of cayenne to the butter before brushing for a spicy flair.
• Herb-Crusted Scallops: Sprinkle chopped fresh thyme or rosemary over the scallops after searing for an herbal twist.
• Maple Glazed Bacon Scallops: Mix maple syrup with butter and brush onto bacon before grilling for sweet and smoky flavors.
• Cajun Bacon Scallops: Use Cajun seasoning on the scallops before wrapping for a Southern kick.
• Lemon-Garlic Bacon Scallops: Add minced garlic and lemon zest to the butter mix for a bright, citrusy layer.

Best pairings

• Grilled asparagus with lemon zest
• Creamy parmesan polenta cooked on the griddle
• White wine: a chilled glass of Virginia Viognier
• Rustic sourdough bread grilled with herbed butter
• Fresh arugula salad with a citrus vinaigrette

Conclusion

These Virginia-inspired bacon-wrapped scallops deliver luscious sweet and smoky flavors with a crispy perfect edge that only the Arteflame grill can provide. Grilling on the Arteflame brings you closer to the fire and gives your food that indescribable seared finish that makes every bite unforgettable.