Smoked Scallops Wrapped in Bacon
Fresh scallops are wrapped in bacon and hot smoked for an irresistible flavor experience. The bacon protects the delicate scallop meat from drying out and adds extra seasoning. A hint of apple wood smoke rounds off the flavor harmoniously.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Pat scallops dry and rub with the spice mixture of salt, pepper, garlic powder, paprika and lemon zest. Wrap each scallop with a slice of bacon and secure with a toothpick.
Preheat Smoker
15 min.Preheat smoker to 105-115 °C. Add apple and beech wood chips and establish a stable smoke. Prepare an oiled grate or a cedar wood plank.
Smoking
30-45 min.Place bacon-wrapped scallops in the smoker and smoke at 105-115 °C until a core temperature of 60-63 °C is reached. Serve immediately with fresh lemon and herb butter.
Pro Tip
Make sure the scallops are not overcooked. Remove from the smoker immediately once the core temperature of 63 °C is reached, as the meat will become rubbery if overcooked.
Glossary Terms
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