Smoked Scallops with Bacon

Name: Geräucherte Jakobsmuscheln Speck
Total time: 1 h
Ingredients: 120 g Geräucherter Speck, dünn geschnitten; 8 g Meersalz; 5 g Schwarzer Pfeffer, grob gemahlen; 6 g Geräuchertes Paprikapulver; 4 g Knoblauchpulver; 8 g Brauner Zucker

SmokingFishHot SmokingMedium1-1.5 hrs55-60 °C110-130 °CCherry + Hickory

Large scallops are wrapped in bacon, rubbed with an aromatic spice blend, and hot smoked. The bacon protects the delicate scallop meat from drying out while adding a hearty depth of flavor. A luxurious dish perfect for special occasions.

Ingredients(for 1 kg)

Smoked Bacon, thinly sliced120 g

Sea Salt8 g

Black Pepper, coarsely ground5 g

Smoked Paprika6 g

Garlic Powder4 g

Brown Sugar8 g

Instructions

Preparation

20 minutes

Pat scallops thoroughly dry – moisture prevents good crust formation. Mix salt, pepper, paprika, garlic powder, and brown sugar together and rub the scallops evenly with the mixture.

Wrapping with Bacon

10 minutes

Wrap each scallop with a thin slice of bacon and secure with a toothpick. Arrange on a smoking rack with sufficient spacing so smoke can reach all sides.

Smoking

25-35 minutes

Preheat smoker to 110-130 °C with cherry and hickory chips. Smoke scallops until the bacon is golden brown and crispy and the internal temperature reaches 55-60 °C. Remove toothpicks and serve immediately.

Pro Tip

Do not heat scallops above 60 °C internal temperature – at higher temperatures they become rubbery and lose their characteristic delicate texture.

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