Learn how to smoke scallops perfectly with gentle heat and clean smoke. Chef-approved steps for tender, sweet, and flavourful results every time.
Ingredients
- 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
- Thaw scallops overnight in the refrigerator if frozen.
- Pat scallops completely dry with paper towels on all sides.
- Remove the small side muscle if attached.
- Lightly coat scallops with a small amount of neutral oil or melted butter.
- Season with salt and pepper. Optional: add garlic powder or lemon zest.
- Preheat smoker to 210–225°F (99–107°C).
- Use a mild wood like apple, cherry, or maple.
- Place scallops on a rack or perforated tray with space between each one.
- Smoke for 20–35 minutes depending on size.
- Remove when scallops reach an internal temperature of 120–125°F (49–52°C).
- Optionally sear in a hot pan with butter or oil for 30–60 seconds per side.