Tender and Juicy Smoked Whole Scallops
Nutritional value per serving
Calories200kcal
Carbs5gram
Fat5gram
Protein20gram
Ingredients
- Whole scallops in shells (fresh and well-rinsed)12 piece
- Olive oil (extra virgin preferred)2 tbsp
- Sea salt1 tsp
- Freshly ground black pepper0.5 tsp
- Lemon wedges (for serving and adding brightness)1 piece
- Wood chips for smoking (apple or cherry wood recommended)1 cup
This recipe guides you through smoking whole scallops to achieve tender and juicy seafood with a gorgeous smoky flavor. Using simple ingredients and basic kitchen tools, this smoked scallop dish is perfect for seafood lovers looking for an easy yet impressive recipe. The total ingredient cost is approximately $20 USD (€18, £16, ₹1600). Each serving contains around 200 kcal, suitable for pescatarian diets, with medium difficulty and approximately 1 hour total time from preparation to serving.
Preparation instructions
Prepare the Scallops and Marinade
1Rinse the whole scallops gently under cold water and pat dry with paper towels. Drizzle 2 tablespoons of olive oil over the scallops, then sprinkle 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper evenly on them. Let the scallops sit at room temperature for 10 minutes to absorb the marinade.
Preheat Your Smoker or Grill
2Preheat your smoker to a steady temperature of 90°C (195°F). If you use a grill, set it up for indirect heat and maintain the same temperature range. Add your apple or cherry wood chips to the smoker box or coals to produce a pleasant mild smoke flavor.
Place Scallops on the Smoker
3Place the scallops in their shells directly on the smoker racks. Keep the scallops spaced out to allow even smoke exposure. Close the lid and smoke the scallops at 90°C (195°F) for 25-30 minutes. Smoking at this gentle temperature ensures tender scallops without overcooking.
Check for Doneness and Food Safety
4Use a food-safe thermometer to check the internal temperature of the scallops; they are safely cooked when reaching 63°C (145°F). The flesh should be opaque with a slightly firm texture but still tender. Avoid overcooking as scallops become rubbery. Always handle shellfish with clean hands, and avoid cross-contamination by using separate utensils and plates for raw and smoked scallops.
Serve and Enjoy
5Carefully remove the scallops from the smoker, and serve immediately with fresh lemon wedges. Squeezing lemon juice enhances the smoky flavor and adds brightness to the dish. Enjoy your tender and juicy smoked scallops!
Cooking Tips
1Use fresh scallops from a reputable source and keep them properly refrigerated until cooking to ensure food safety.
2Avoid soaking your wood chips in water, as dry chips produce better smoke for a clearer flavor.
3If you don’t have a smoker, you can use a charcoal or gas grill with a smoker box or foil packet filled with wood chips for indirect smoking.
4Serve the scallops with a light side salad or crusty bread to complement the smoky flavors.
Equipment needed
- Smoker or grill with lid
- Food-safe meat thermometer
- Small bowl for seasoning mixture
- Tongs or spatula
- Plate for serving
- Paper towels or clean kitchen towel
Grocery shopping list
- [ ] 12 whole fresh scallops in shells ($15) - Choose scallops that smell fresh and briny, not fishy or ammonia-like.
- [ ] Extra virgin olive oil ($1) - Pick a high-quality oil for the best flavor.
- [ ] Sea salt ($0.50) - Coarse or fine sea salt both work well.
- [ ] Fresh black pepper ($1) - Freshly ground black pepper adds the best taste.
- [ ] 1 lemon ($0.50) - Look for firm lemons with bright yellow skin.
- [ ] Apple or cherry wood chips for smoking ($2) - Available in most supermarkets or hardware stores.
Total approximate cost: $20
FAQ
Can I smoke scallops without their shells?
Smoking scallops in their shells helps retain moisture and flavor. Without shells, they would cook faster and risk drying out. However, you can smoke scallops out of the shell if you use a lower temperature and watch them closely.
How do I know if scallops are safe to eat?
Scallops are safe to eat when their internal temperature reaches at least 63°C (145°F) and the flesh turns opaque and firm but not rubbery. Always use a food-safe thermometer and ensure proper handling to prevent contamination.
What type of wood chips should I use for shellfish?
Mild fruitwood chips such as apple or cherry are excellent choices for smoking shellfish, imparting delicate smoky flavors without overpowering the natural sweetness of the scallops.
Can I prepare this recipe indoors?
Traditional smoking requires a smoker or grill. For indoor cooking, consider using a stovetop smoker or smoke infuser if available, but ensure proper ventilation. Otherwise, this recipe is best done outdoors.