Smoking scallops offers added flavor that emanates from the wood chips. Stove top smokers provide a slow method of cooking so that scallops retain their tenderness and juices. Smoked scallops suffice alone as an appetizer or can top a main entrée such as pasta or surf and turf dishes. You can create variations of smoked scallops by implementing different sauces, glazes and spice rubs and can wrap scallops in ingredients such as bacon or prosciutto.
Things You'll Need
Large sea scallops
Stove top smoker
Choose the type of wood chips to use based on your recipe and desired taste. Oak and hickory wood chips offer bold flavors that complement scallop and meat dishes. Alder chips provide a light sweet flavor versus apple and cherry wood chips that feature fruity tones. Arrange wood chips at the bottom center of your smoker.
Wash the scallops under cold running water to rinse and clean them. Set the scallops on top of paper towels to dry. Trim tough flesh and muscles from the scallops.
Put aluminum foil over your drip tray to catch the scallop juice. Place the drip tray onto the wood chips. Oil your grill rack with vegetable oil to prevent cooked scallops from sticking to the tray.
Season scallops with a dry rub seasoning, if desired. Sprinkle salt and pepper over scallops. Line the scallops onto the oiled grill rack.
Turn your stove top burner to a medium heat setting. Place the smoker on the burner. Allow the wood chips to burn and smoke for two to three minutes. Lower your stove top heat to a low setting, Place the top of the smoker on. Smoke the scallops on low for 20 minutes. Scallops are cooked when firm to the touch.
Remove the smoker from the heat and take the lid off. Place the scallops on a serving dish to be passed around amongst guests.
Sear or saute scallops in a pan for extra texture and flavor.
Leave room around scallops when smoking them, so that all sides smoke evenly.