Extraordinary smoked scallops recipe that’s perfect as a starter or main dish. Scallops are slow-smoked but still tender and oh so delicious.
I love scallops, and scallops are the perfect dish for love and romance, but there wasn't a whole lotta love in the atmosphere when I created this recipe.
Scallop Ingredients
- Scallops
- Brown Sugar
- Kosher Salt
- Black Pepper
- Bay Leaves
- Garlic Cloves
- Red Pepper Flakes
- Water
How to Smoke Scallops (step by step)
Brine - smoke - eat, it’s that simple.
Step 1: Brine the scallops
Step 2: Smoke the scallops
Serving Suggestions
I typically serve these smoked scallops as an appetizer for a seafood-focused menu, but feel free to plus up the recipe and make a main dish. For the main dish, I serve the scallops over a pear cream sauce. Add to your seafood menu with these items:
Tips for Cooking Scallops on the grill
- Brine first to infuse the scallops with extra flavor and color
- Use a seafood or vegetable grill pan to smoke the scallops
- Go big or go home. The bigger the scallop, the sweeter the taste. They're also less likely to develop that rubbery texture
Frequently Asked Questions?
How do you keep scallops from falling through grates?
I use a seafood grill pain that includes round holes in the pan to ensure the smoke reaches the scallops. You can also use skewers by placing two wooden skewers through each scallop.
At what temps should I cook the scallops?
You'll want to cold smoke these so stay between 160-180 for the majority of the cooking. After a few hours increase temps to 215-225 for 30-45 minutes.
Do I need to sear the scallops?
These beauties will be good to go once they're out the smoker and had 4-5 minutes to rest. You can certainly give them a quick sear for texture, but it's unnecessary.
For other scallops recipes try these:
Perfect Scallops with Coffee Vinaigrette
If you make this easy and delicious smoked scallops or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Equipment
- Smoker
Ingredients
- 8 large sea scallops
For the brine
- ½ cup Brown sugar
- ½ cup Kosher salt
- 1 tablespoon Black pepper
- 1 teaspoon Red pepper flakes
- 1 Bay leaves
- 4 Garlic cloves
Instructions
Make the brine
- Mix the brine ingredients together in a pot with 2 cups of water, bring to a boil then let cool.
- Clean the scallops, then trim away the foot-like skin sticking out and the loose muscle.
- Once the brine is cool pour it into a glass container and add the scallops covering them fully. Cover and refrigerate over night.
- Drain the scallops, then air dry on wire racks for 4-6 hours. If you don't have the time, air dry as long as possible and then dry thoroughly with a paper towel.
- Prepare the smoker for cold smoking (160 degrees F) then smoke for 2 hours. Increase the temperature to 225 then smoke for another 30-45 minutes or until the scallops are a nice golden brown.
- Set aside and let rest 5 minutes.
Notes
- Brine first to infuse the scallops with extra flavor and color
- Use a seafood or vegetable grill pan to smoke the scallops
- Go big or go home. The bigger the scallop, the sweeter the taste. They're also less likely to develop that rubbery texture. Keep in mind size will dictate cooking time. Recipe is based on using large sea scallops so adjust time down if using smaller ones.
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