Impress your guests with these simple smoked scallops and serve with our reverse sear steaks for a tasty new twist on surf ‘n turf!
Seafood Used: Scallops
Seasoning: Salt and pepper
Wood Used: Cherry or apple
Grill Temperature: As hot as possible
Internal Temperature: 130 degrees
Smoke Time: 11-17 minutes
- The first thing you will need to do is set up your grill for indirect heat. We want to get the coal side of the grill super hot since we are going to sear our scallops at the end. This is very important, as we don’t want our scallops to have the texture of bubble gum.
- Rinse the scallops and dry thoroughly with a paper towel. Season with salt and pepper on each side.
- Place your scallops on the indirect side and throw a dash of wood chips on the coals to add that smoky flavor. Be careful not to add too many or use too strong of a flavor, as the scallops will absorb a lot of that flavor. So you want to stick with lighter fruit flavors like cherry or apple and stay away from the heavier ones like mesquite.
- We want to keep the scallops on indirect heat for about 10-15 minutes or until the internal temp is 100 F. Once we reach that temp, we will transfer them to the direct side. Again, make sure the direct side is very hot as we want to sear the scallops to get a good texture.
- You will only sear them for 1-1 ½ min per side as we don’t want to overcook them and want to serve them at a final internal temp of 130. After searing, serve with a little drizzle of lemon juice and melted butter.
Choose scallops that are firm, dry, and gray/beige or pink/orange in color. White, plump scallops are a sign of being processed. Frozen IQF (individually quick frozen) scallops will also work well and should be thawed in the refrigerator overnight.
Keywords: scallops, seafood, smoker