Smoked Scallops Butter-Thyme
Juicy scallops are hot-smoked and finished with aromatic herb butter.
Ingredients(for 0.5 kg)
Instructions
Preparation
30 Min.Clean scallops, remove the muscle strand and soak for 30 minutes in a solution of 40g salt per 500ml water.
Drying
20 Min.Remove scallops, pat dry and air-dry on a wire rack for 20 minutes until the surface feels slightly sticky.
Prepare herb butter
5 Min.Melt butter, finely chop garlic and combine with thyme leaves, lemon juice and white pepper, then set aside.
Smoking
25-35 Min.Preheat smoker with apple and beech wood to 120-130°C and smoke scallops directly on the grate for 25-35 minutes until an internal temperature of 60°C is reached.
Glazing and serving
5 Min.Immediately brush smoked scallops with the warm herb butter and serve hot on preheated plates.
Pro Tip
Do not smoke scallops for too long as they dry out very quickly, the pellicle formation is especially important here for a shiny surface.
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