Description
Make amazing smoked scallops with this recipe that brings together fresh seafood flavors, aromatic smoke and bright citrus notes.
Tender sea scallops shine in this recipe with a citrus-garlic butter sauce. The smoking process adds depth while preserving the scallops’ natural sweetness. This combination creates a unique seafood dish your guests will love.
Ingredients
- 2 pounds large dry sea scallops.
- 8 tablespoons salted butter, melted.
- 1 clove garlic, minced.
- Zest and juice of 1/2 small orange.
- 1/4 teaspoon Worcestershire sauce.
- 1 1/2 teaspoons chopped fresh parsley or tarragon.
- Kosher salt and freshly ground black pepper to taste.
Instructions
- Preparation: Rinse scallops in cold water and pat them dry with paper towels. Remove any translucent muscle tissue from the sides.
- Original Smoking: Let your smoker heat up to 165°F for 15 minutes. Season scallops with salt and pepper and place them on a wire rack over a baking sheet.
- First Smoke Phase: Set the baking sheet on the grill grates and smoke with the lid closed for 20 minutes.
- Sauce Preparation: Melt butter over medium-low heat while the scallops smoke. Add garlic, orange zest, juice, Worcestershire sauce, and parsley. Let it simmer for 5 minutes.
- Final Cooking: Turn up smoker temperature to 400°F. Brush the orange-butter sauce on scallops and cook them for 10-15 minutes. Flip once until they become opaque and tender.
Notes
– Apple or cherry woods work best for smoking.
– Scallops are ready when they reach 145°F.
– Watch cooking time carefully – overcooked scallops become tough.
– Save some warm sauce for serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Smoking