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smoked scallops in black bowl with sauce

Smoked Scallops

Prep Time: 3 minutes
Cook Time: 3 hours
Course: Main Course
Cuisine: BBQ, Seafood
Servings: 2 people
Calories: 270kcal
Author: Marwin Brown

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.

Nutrition

Calories: 270kcal | Carbohydrates: 60g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 28562mg | Potassium: 280mg | Fiber: 1g | Sugar: 54g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg
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