Smoked Scallops Recipe with Lemon and Garlic
Hot-Smoked Sea Scallops
Use raw, shucked sea scallops of similar size for this recipe. A mesh tray keeps them supported, while a light coating of oil and seasoning lets you control the finished flavor.
Ingredients for Four Appetizer Portions
- 1 pound raw sea scallops
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon fine salt and black pepper to taste
- 1 tablespoon melted unsalted butter
- 1 tablespoon lemon juice and chopped parsley to finish
Method
- Thaw frozen scallops in the refrigerator as directed on the package. Remove the small side muscle if present and pat dry.
- Heat an outdoor smoker to 225°F, following the manufacturer's directions. Use a small amount of food-smoking wood to start.
- Toss scallops with olive oil, garlic powder, paprika, salt and pepper. Arrange separately on an oiled, smoker-safe mesh tray.
- Smoke until cooked, checking early and regularly because size and starting temperature affect time. Use 145°F as the temperature target; the flesh should be firm, pearly and opaque.
- Toss gently with butter, lemon and parsley, then serve promptly.
See FDA seafood cooking guidance. A clock alone does not establish doneness.
Raw or Already Smoked?
Jumbo Sea Scallops are a raw ingredient for this recipe. Read the label for added ingredients rather than assuming all wet-packed scallops use the same treatment.
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Hot Smoked Weathervane Scallops are a prepared ready-to-eat option. Follow their package serving and storage directions; they do not need to go through this raw-scallop recipe again.
Serve with a Meal
Pair freshly cooked scallops with rice and roasted vegetables, or add to a garlic-butter pasta. For crostini, spoon a little lemon mayonnaise onto toasted bread and top with a cooked scallop.
Storage
Refrigerate leftovers promptly in shallow containers and follow any stricter ingredient instructions. Reheat leftovers to 165°F; see the safe temperature chart. This is a recipe for a cooked meal, not a preservation process or a shelf-stable product.
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People at higher risk should avoid refrigerated smoked seafood unless cooked in a dish; see the FDA guidance linked above. A chilled ready-to-eat product is a different situation from freshly cooking raw scallops for immediate service.
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