Juicy and tender scallops, brined to perfection and delicately smoked, provide some serious flavor in each bite. This dish elevates seafood with just a touch of smokiness love, making it some serious grub.
Related Scallops Posts:
Extraordinary smoked scallops recipe that’s perfect as a starter or main dish. Scallops are slow-smoked but still tender and oh so delicious.
This easy dish combines the delicate sweetness of scallops with the enticing aroma of smoke. Brining and smoking these succulent shellfish elevates their flavor profile to new heights, creating a dish that is both elegant and irresistible. Whether you're a seafood enthusiast or just looking to indulge in a gourmet treat, brined smoked scallops are sure to captivate your taste buds and leave you craving for more. Join us as we explore the art of brining and smoking to create a culinary masterpiece that will dazzle your senses.
I love scallops, and scallops are the perfect dish for love and romance, but there wasn't a whole lotta love in the atmosphere when I created this recipe.
Beats and Eats (music to pair with smoked scallops)
The Ohio Players' song "Ecstasy" is a soulful and sensual melody that perfectly complements the experience of enjoying smoked scallops. The lyrics, such as "When you're next to me, ecstasy," evoke feelings of pleasure and bliss, much like the exquisite flavor and texture of smoked scallops.
Just as the song's smooth rhythm and captivating vocals create a sense of euphoria, the smoky and savory notes of the scallops tantalize the taste buds and create a moment of culinary ecstasy. Together, they create a harmonious and delightful experience that is sure to please both the senses and the soul.
Scallop Ingredients
- Scallops
- Brown Sugar
- Kosher Salt
- Black Pepper
- Bay Leaves
- Garlic Cloves
- Red Pepper Flakes
- Water
How to Smoke Scallops (step by step)
Brine - smoke - eat, it’s that simple.
Step 1: Brine the scallops
- Mix the brine ingredients together in a pot with 2 cups of water, bring to a boil then let cool.
- Clean the scallops, then trim away the foot-like skin sticking out and the loose muscle.
- Once the brine is cool pour it into a glass container and add the scallops covering them fully. Cover and refrigerate over night.
- Drain the scallops, rinse with cold running water, pat dry, then place scallops on a wire rack and air dry for 4-6 hours. If you don't have the time, air dry as long as possible and then dry thoroughly with a paper towel.
Step 2: Smoke the scallops
- Season the scallops lightly with salt and pepper. Feel free to brush them with a little olive oil before seasoning.
- Prepare the smoker for cold smoking (160 degrees F) then place pan of scallops on the grill grates and smoke for 2 hours. Increase the temperature to 225 then smoke for another 30-45 minutes or until the scallops are a nice golden brown.
- Set aside and let rest 5 minutes. A lot of seafood recipes are finished or topped with a garlic butter sauce which is fine, but you can continue to elevate this dish by going with a cream based sauce like my pear cream sauce. Sometimes I just hit them with a squeeze of lemon juice.
Serving Suggestions
I typically serve these smoked scallops as an appetizer for a seafood-focused menu, but feel free to plus up the recipe and make a main dish. For the main dish, I serve the scallops over a pear cream sauce. Add to your seafood menu with these items:
Tips for Cooking Scallops on the grill
- Brine first to infuse the scallops with extra flavor and color
- Use a seafood or vegetable grill pan to smoke the scallops
- Go big or go home. The bigger the scallop, the sweeter the taste. They're also less likely to develop that rubbery texture
- This is a slow smoked dish so stay away from high heat. 250 degrees F is about as high as you want to go.
- Seems like every grilled seafood dish includes old bay seasoning. Smoked fish with old bay, bbq shrimp with old bay. I like old bay but damn it gets over-used. Subtle works best with scallops.
The Importance Of Brining The Scallops
Brining scallops before smoking them serves several important purposes:
- Enhanced Flavor: The brine infuses the scallops with flavor, making them more savory and delicious.
- Moisture Retention: Brining helps the scallops retain moisture during the smoking process, preventing them from becoming dry or tough.
- Tenderization: The salt in the brine helps tenderize the scallops, resulting in a more tender and succulent texture.
- Seasoning: The brine acts as a seasoning, adding depth and complexity to the overall taste of the scallops.
- Improved Smoke Absorption: Brined scallops tend to absorb smoke better, enhancing the smoky flavor that is characteristic of smoked seafood.
Overall, brining is a simple yet effective technique that can significantly elevate the taste and texture of smoked scallops, making them a delightful treat for seafood enthusiasts.
Frequently Asked Questions?
How do you keep scallops from falling through grates?
I use a seafood grill pain that includes round holes in the pan to ensure the smoke reaches the scallops. You can also use skewers by placing two wooden skewers through each scallop.
At what temps should I cook the scallops?
You'll want to cold smoke these so stay between 160-180 for the majority of the cooking. After a few hours increase temps to 215-225 for 30-45 minutes.
Do I need to sear the scallops?
These beauties will be good to go once they're out the smoker and had 4-5 minutes to rest. You can certainly give them a quick sear for texture, but it's unnecessary.
What type of wood is best for smoking scallops?
I'm a big fan of fruit woods like cherry wood or apple. Other options include oak or pecan.
For other scallops recipes try these:
Perfect Scallops with Coffee Vinaigrette
Make Smoked Sea Scallops
Smoked scallops are that good good out of sight delicacy that can be easily prepared at home with a few simple ingredients and the right technique. The brining process ensures that the scallops are tender, flavorful, and moist, while the smoking imparts a delightful smokiness that enhances their natural sweetness.
If you make this easy and delicious smoked scallops or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlist.
Equipment
- Smoker
Ingredients
- 8 large sea scallops
For the brine
- ½ cup Brown sugar
- ½ cup Kosher salt
- 1 tablespoon Black pepper
- 1 teaspoon Red pepper flakes
- 1 Bay leaves
- 4 Garlic cloves
Instructions
Make the brine
- Mix the brine ingredients together in a pot with 2 cups of water, bring to a boil then let cool.
- Clean the scallops, then trim away the foot-like skin sticking out and the loose muscle.
- Once the brine is cool pour it into a glass container and add the scallops covering them fully. Cover and refrigerate over night.
- Drain the scallops, then air dry on wire racks for 4-6 hours. If you don't have the time, air dry as long as possible and then dry thoroughly with a paper towel.
- Prepare the smoker for cold smoking (160 degrees F) then smoke for 2 hours. Increase the temperature to 225 then smoke for another 30-45 minutes or until the scallops are a nice golden brown.
- Set aside and let rest 5 minutes.
Notes
- Brine first to infuse the scallops with extra flavor and color
- Use a seafood or vegetable grill pan to smoke the scallops
- Go big or go home. The bigger the scallop, the sweeter the taste. They're also less likely to develop that rubbery texture. Keep in mind size will dictate cooking time. Recipe is based on using large sea scallops so adjust time down if using smaller ones.