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Smoking Scallops

Smoking Scallops

By: Larry's Catch 4.7(6 reviews)

Learn how to smoke scallops perfectly with gentle heat and clean smoke. Chef-approved steps for tender, sweet, and flavourful results every time.

TIME
TIME
45 min
SERVINGS
SERVINGS
2
DIFFICULTY
DIFFICULTY
Intermediate
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Ingredients & Materials

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  • Wild Atlantic sea scallops
  • Neutral oil or melted butter
  • Sea salt
  • Fresh cracked black pepper
  • Optional: garlic powder
  • Optional: lemon zest
  • Optional: fresh herbs (parsley or thyme)
  • Smoker (pellet grill, charcoal smoker, electric smoker, or grill with indirect heat)
  • Mild wood chips or pellets (apple, cherry, or maple)
  • Instant-read thermometer
  • Paper towels
  • Grill rack or perforated tray
  • Tongs

Instructions

  1. Thaw scallops overnight in the refrigerator if frozen.
  2. Pat scallops completely dry with paper towels on all sides.
  3. Remove the small side muscle if attached.
  4. Lightly coat scallops with a small amount of neutral oil or melted butter.
  5. Season with salt and pepper. Optional: add garlic powder or lemon zest.
  6. Preheat smoker to 210–225°F (99–107°C).
  7. Use a mild wood like apple, cherry, or maple.
  8. Place scallops on a rack or perforated tray with space between each one.
  9. Smoke for 20–35 minutes depending on size.
  10. Remove when scallops reach an internal temperature of 120–125°F (49–52°C).
  11. Optionally sear in a hot pan with butter or oil for 30–60 seconds per side.

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