Hot Smoked Scallops with Garlic Butter
Fresh scallops are briefly marinated with garlic butter and spices and then hot smoked at high temperature for a short time. The brief smoking time preserves the delicate texture and sweet natural flavour of the scallops. An elegant and quickly prepared smoked dish.
Ingredients(for 1 kg)
Instructions
Preparation & Marinating
15 min.Mix melted butter with garlic, salt, pepper, lemon juice and parsley. Pat scallops dry, optionally remove the roe. Toss scallops in the marinade and rest for a maximum of 15 minutes. Pat dry again before smoking.
Smoking
12–20 min.Preheat smoker to 150–175 °C with apple and alder wood chips. Place scallops on an oiled grate or in a cast iron pan. Smoke until a core temperature of 58–63 °C is reached – this takes approx. 12–20 minutes. Serve immediately with lemon wedges and fresh parsley.
Pro Tip
Scallops are very delicate – better one minute too little than too long in the smoker. At 58–63 °C core temperature they are perfect: lightly caramelised outside, still creamy inside.
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