At a glance
Pat large dry sea scallops very dry, brush them with garlic butter and smoke them at 225°F for 20 to 30 minutes until they are opaque and firm but still springy. Finish with lemon and chives. For bacon wrapped scallops, half cook the bacon first so it crisps in the same time.
Smoked scallops are sweet, tender and delicately smoky, and they take less than half an hour. The key is gentle heat and a short cook. Scallops go from silky to rubbery in a few minutes, so keep a close eye on them. Served in a sizzling pan of garlic butter, they make an elegant starter for a barbecue.
Choosing scallops
Buy large sea scallops labeled dry or dry packed. Wet scallops are soaked in a phosphate solution, which makes them release water as they cook, so they steam instead of taking on color and smoke. Size labels like U10 mean fewer than 10 scallops per pound. Larger scallops are more forgiving on the smoker.
Bacon wrapped smoked scallops
Bacon wrapped scallops are a classic, but raw bacon takes longer to cook than the scallops do. Fry the bacon until it is about half cooked and still bendy, then wrap and smoke as normal. The bacon finishes crisping while the scallops cook through.
Recipe
Smoked Scallops
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 servings as a starter
- Smoker 225°F (107°C)
- About 20 to 30 minutes
- Done when opaque and firm
Ingredients
- 1 lb (450 g) large dry sea scallops (U10 to U12), side muscles removed
- 4 tbsp (60 g) butter, melted
- 2 garlic cloves, grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- Zest and juice of 1/2 lemon
- 1 tbsp chopped chives
- 8 to 10 slices thin bacon (optional, for bacon wrapped scallops)
Equipment
- Smoker
- Small cast iron pan or grill mat
- Toothpicks (for bacon wrapped scallops)
Method
- Pull off the small side muscle from each scallop and pat them very dry with paper towels.
- Mix the melted butter, garlic, salt, pepper, paprika and lemon zest.
- For bacon wrapped scallops, cook the bacon in a pan until it is half cooked but still flexible, wrap one slice around each scallop and secure with a toothpick.
- Heat the smoker to 225°F (107°C) with alder, apple or cherry.
- Put the scallops in a cast iron pan or on a grill mat and brush them with the garlic butter.
- Smoke for 20 to 30 minutes, until they are opaque all the way through and firm but still springy.
- Drizzle with the remaining butter and the lemon juice, scatter with chives and serve straight away.
Notes
- Dry scallops have no added phosphate solution. Wet scallops release water and will not take on color or smoke as well.
- Scallops overcook quickly. Start checking at 20 minutes.
How to tell when scallops are done
Scallops are done when the flesh turns from translucent to opaque all the way through and feels firm but springy. The FDA advises cooking scallops until they are milky white or opaque and firm. Overcooked scallops shrink and turn chewy.
Serving ideas
- Straight from the pan with crusty bread for the garlic butter.
- Over risotto or pea puree.
- Alongside garlic butter shrimp for a seafood platter.
Frequently asked questions
How long do you smoke scallops?
About 20 to 30 minutes at 225°F, until opaque and firm.
Can I smoke frozen scallops?
Yes. Thaw them overnight in the fridge and pat them very dry before smoking.
What wood is best for scallops?
Mild woods such as alder, apple and cherry. Strong woods can overpower their sweetness.
Sources: FDA: Selecting and serving fresh and frozen seafood safely.