Smoke-Kissed Scallops

Unlock an unparalleled culinary experience by mastering the art of smoking scallops. This guide will walk you through creating tender, succulent smoked scallops, a dish that effortlessly elevates any meal, whether prepared on a dedicated smoker or your trusty Traeger pellet grill. Forget bland seafood; these scallops are meticulously seasoned and slow-smoked to perfection, offering a deeply flavorful bite that’s guaranteed to impress even the most discerning palates. Whether served as an elegant appetizer, a sophisticated main course, or a gourmet addition to your favorite salads and pasta dishes, this recipe transforms simple scallops into a rich, smoky delight. Get ready to bring a touch of restaurant-quality seafood right to your backyard BBQ.

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Introduction to Smoked Scallops

Smoked scallops offer a unique take on a beloved seafood delicacy. The subtle infusion of smoky flavor transforms the naturally sweet and delicate scallop into something truly extraordinary. Whether you’re a seasoned pitmaster or new to the world of smoking, preparing scallops on a smoker or pellet grill, like a Traeger, is surprisingly straightforward. This method not only deepens their inherent sweetness but also provides a tender, almost buttery texture with a delightful smoky aroma that will tantalize your taste buds. It’s a fantastic way to impress guests or simply treat yourself to a restaurant-quality meal at home.

Choosing the Right Scallops

The foundation of any great scallop dish begins with selecting the finest quality seafood. For smoking, I highly recommend using large sea scallops. Their generous size ensures they hold up well to the smoking process, absorbing that beautiful smoky essence without overcooking too quickly. Here’s a quick overview of the main types of scallops you might encounter:

• Bay Scallops: These are quite small, offering a sweet and delicate flavor. While delicious, their size makes them prone to drying out or becoming tough when smoked, making them less ideal for this particular recipe. They are better suited for quick sautés, soups, or stews.
• Sea Scallops: Larger and more robust than bay scallops, sea scallops boast a richer flavor and firmer texture. Their size makes them perfect for grilling, baking, or, in our case, smoking, as they can withstand the heat and absorb smoke more effectively. Look for “dry-packed” sea scallops if possible, as “wet-packed” scallops are treated with preservatives that can affect their texture and ability to brown.
• Diver Scallops: Considered the crème de la crème, these premium scallops are hand-harvested by divers, minimizing impact on the seabed and ensuring the highest quality. They are typically large, possess an incredibly firm texture, and a remarkably sweet flavor. If you can find them, they are an excellent choice for smoking.

When selecting your scallops, always prioritize freshness. Fresh scallops should have a sweet, ocean-like scent, not a strong fishy odor. Their color should be creamy white to light pinkish-tan, and they should feel firm and plump to the touch.

The Exquisite Taste of Smoked Scallops

The flavor profile of smoked scallops is truly something to savor. Naturally, scallops are renowned for their inherent sweetness, delicate notes, and a tender, juicy texture. Many describe their taste as subtly nutty or even buttery, with a unique combination of creamy and slightly firm consistency when cooked correctly. What makes smoking so special is its ability to amplify these desirable qualities.

By exposing scallops to a low and slow smoke, you infuse them with a depth of flavor that pan-searing or baking simply can’t achieve. The smoke doesn’t overpower the scallop’s natural sweetness; instead, it complements it, adding a nuanced, earthy undertone. When paired with the right seasoning, such as smoked paprika, the smoky notes are beautifully enhanced, creating a complex yet harmonious taste. The result is a tender, melt-in-your-mouth experience with a lingering, savory smokiness that makes each bite incredibly satisfying and memorable. They retain their succulent moisture while gaining an irresistible smoky aroma.

Preparing Your Scallops for Smoking

Proper preparation is key to achieving perfectly smoked scallops. The cleaning process is simple and ensures the best texture and flavor for your dish:

1. Rinse Thoroughly: Begin by rinsing your scallops under cold running water. This helps remove any grit, sand, or ice crystals (if frozen and thawed).
2. Pat Dry: This step is crucial. Use paper towels to meticulously pat each scallop completely dry. Excess moisture on the surface will hinder proper seasoning adherence and prevent the development of that desirable smoky crust. Dry scallops also absorb smoke more efficiently.
3. Remove the Muscle (Optional but Recommended): On the side of many sea scallops, you’ll notice a small, tough, crescent-shaped muscle. While edible, this muscle tends to be chewy and can detract from the overall tender experience. Gently pinch it off or use a sharp knife to carefully cut it away. Discard this muscle. If you prefer, you can leave it on, but removing it often leads to a more consistently tender scallop.
4. Final Rinse (if needed) and Dry: After removing the muscle, you may do a quick final rinse if desired, then pat them dry once more before proceeding with seasoning.

Seasoning for Perfection

A simple yet effective seasoning blend is all you need to complement the natural sweetness of scallops and enhance the smoky flavor. Here are the key ingredients and why they work:

• Scallops: The star of the show, fresh and properly prepared.
• Olive Oil: A light drizzle helps the spices adhere evenly to the scallops and contributes to a beautiful outer texture.
• Onion Powder: Adds a subtle savory depth that enhances the natural sweetness of the scallops without overpowering them.
• Garlic Powder: A classic pairing with seafood, garlic powder provides a mild aromatic kick that complements the smoky notes.
• Smoked Paprika: This is a secret weapon for smoked scallops! It not only provides a lovely color but also intensifies the smoky flavor profile, adding a rich, earthy warmth. Regular paprika can be used as a substitute, but smoked paprika truly elevates the dish.
• Salt and Pepper: Essential for seasoning any dish, enhancing all the other flavors. Season generously but be mindful not to oversalt.
• Fresh Lemon Slices (Optional): While not part of the rub, adding lemon slices to the smoker alongside the scallops infuses a bright, citrusy aroma and can be squeezed over the finished scallops for a burst of freshness.

Skewers or No Skewers?

When smoking scallops, you have a couple of excellent options for placement. While skewers are a popular choice, they are by no means mandatory. Your decision will depend on your preference and desired presentation.

Using Skewers:
Skewers are incredibly helpful, especially for delicate seafood like scallops. They prevent the scallops from falling through the grill grates, which is a common concern. Skewers also make it exceptionally easy to flip and turn the scallops during cooking, ensuring even smoke distribution and preventing any single side from burning. This method can also help achieve subtle grill marks if you desire.

• Metal Skewers: These are my preferred choice because they are reusable, durable, and conduct heat well. Best of all, they require no pre-soaking. Look for metal skewers with a flat, wide blade, as this design prevents the scallops from spinning around when you try to turn them, ensuring they cook evenly.
• Wooden Skewers: If using wooden skewers, it is absolutely essential to soak them in water for at least 30 minutes (or even longer) prior to use. This prevents them from burning or charring excessively on the hot grates of the smoker.

Smoking Without Skewers (Using a Pan):
You can absolutely smoke scallops in a cast iron pan or any grill-safe pan. This method is fantastic if you prefer a simpler approach and don’t want to bother with skewering. The pan will catch any delicious juices, which can then be drizzled over the finished scallops. If using a pan, ensure it’s not too crowded to allow for good smoke circulation around each scallop. A preheated cast iron pan can also give the scallops a slight sear on the bottom, adding another layer of texture.

How to Smoke Scallops: A Step-by-Step Guide

Smoking scallops is a straightforward process that yields incredible results. Follow these steps for tender, flavorful seafood:

1. Preheat Your Smoker: Begin by preheating your smoker or pellet grill to 225 degrees Fahrenheit (approximately 107 degrees Celsius). Maintaining a consistent low temperature is crucial for infusing the scallops with smoke without overcooking them.
2. Prepare the Scallops: Ensure your scallops are clean and thoroughly patted dry. In a medium bowl, drizzle the scallops with olive oil. Then, generously sprinkle your chosen spices over them (onion powder, garlic powder, smoked paprika, salt, and pepper). Gently rub the spices into each scallop, ensuring an even coating. Be delicate to avoid breaking the scallops.
3. Load onto Skewers or Pan:
   • If using skewers: Carefully thread the seasoned scallops onto your metal or pre-soaked wooden skewers. Don’t crowd them; leave a little space between each scallop to allow smoke to circulate evenly. If desired, you can also thread fresh lemon slices onto separate skewers to smoke alongside the scallops.
   • If using a pan: Arrange the seasoned scallops in a single layer in a cast iron skillet or other grill-safe pan. Again, ensure they are not overcrowded.
4. Place on the Smoker: Carefully transfer the skewers or the pan of scallops to the preheated smoker. Arrange them directly on the grates, ensuring there is good airflow around them. If you’re smoking lemon slices, place those on the grates as well.
5. Smoke to Perfection: Allow the scallops to smoke at 225°F. The cooking time will typically range from 45 minutes to 1 hour, but this can vary based on the size and thickness of your scallops. Keep a close eye on them, especially smaller ones, as they will cook faster. You’re looking for visual cues and, ideally, an internal temperature reading for perfect doneness.
6. Rest and Serve: Once cooked, carefully remove the scallops from the smoker. Let them cool for a few minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness and flavor.

Selecting the Best Wood for Smoked Scallops

The type of wood or pellets you use profoundly impacts the final flavor of your smoked scallops. Seafood, with its delicate nature, generally benefits from lighter, fruitier, or milder wood smoke. Stronger woods like hickory or mesquite can easily overpower the scallops’ subtle taste. Here are some excellent choices:

• Cedar: Often used for plank smoking, cedar offers a wonderfully mild, aromatic, and slightly sweet smoky flavor that perfectly complements delicate seafood. It adds a fresh, woodsy note.
• Alder: A classic choice for smoking fish, alder provides a light, sweet, and subtly nutty flavor. It’s gentle enough not to overwhelm the scallops, allowing their natural sweetness to shine through.
• Apple: A popular fruitwood, apple imparts a mild, sweet, and fruity smoke that pairs beautifully with most seafood. It’s a versatile choice that adds a pleasant depth without being too intense.
• Maple: Similar to apple, maple wood offers a mild and slightly sweet flavor. It’s a great option for those who enjoy a delicate smoky profile that enhances rather than dominates the scallop’s taste.
• Cherry: This fruitwood delivers a mild, fruity, and slightly tart smoke, creating a lovely complexity with shellfish. It also contributes a beautiful reddish hue to the exterior of your scallops.
• Traeger Signature Blend: If you’re using a Traeger grill, their Signature Blend is often a good default. It typically combines various hardwoods like hickory, maple, and cherry, offering a balanced and versatile smoky flavor that works well with seafood.

Experiment with different woods to discover your personal favorite, keeping in mind that lighter woods are generally safer for seafood.

Optimal Smoker Temperature and Cook Time

Achieving the perfect texture for smoked scallops hinges on precise temperature control and attentive monitoring. For best results, I highly recommend smoking scallops at a relatively low temperature.

• Smoker Temperature: Set your smoker to 225 degrees Fahrenheit (approximately 107 degrees Celsius). This lower temperature is ideal for several reasons: it allows the scallops to slowly absorb the smoky flavor without cooking too rapidly, thus preventing them from drying out or becoming tough. It’s a true “low and slow” method that yields incredibly tender results. Ensure your smoker maintains this consistent temperature throughout the cooking process.
• Cook Time: The total cooking time for smoked scallops will vary significantly based on the size and thickness of your particular scallops. As a general guideline, expect them to take anywhere from 45 minutes to 1 hour. It’s crucial not to rely solely on time but to pay close attention to the visual cues and internal temperature. Smaller scallops will naturally cook much faster than larger ones, so if you have a mix of sizes, be prepared to remove the smaller ones from the smoker earlier. Keep a watchful eye to avoid overcooking, which is the enemy of tender scallops.

Knowing When Your Scallops are Perfectly Done

The key to succulent smoked scallops is pulling them off the heat at just the right moment. Overcooked scallops can quickly turn rubbery, diminishing their delicate texture. Here’s how to tell when your scallops are perfectly cooked:

• Visual Check:
  • Opaque Appearance: Raw scallops are translucent. As they cook, they will turn opaque throughout. The center should no longer appear glassy or clear.
  • Color: The edges of the scallops should develop a beautiful white or light golden-brown hue, indicating a slight caramelization from the smoke and heat.
• Texture: Gently press a scallop with your finger. It should feel firm to the touch but still have a slight give. It should never feel hard or rubbery. If it feels too soft or squishy, it might need a few more minutes. If it feels hard and dense, it’s likely overcooked.
• Internal Temperature: This is the most reliable method for ensuring perfect doneness without guessing. Use a reliable meat thermometer. Insert the probe into the thickest part of the largest scallop. The scallops are cooked through when their internal temperature reaches between 115-130 degrees Fahrenheit (46-54 degrees Celsius) for a perfectly tender, medium-rare to medium doneness. Some culinary guidelines suggest cooking seafood to 145 degrees Fahrenheit (63 degrees Celsius) for safety, but for scallops, this higher temperature often results in a tougher texture. For the most delicate result, aim for the lower end of the range.

Crucial Tip: Avoid Overcooking! This cannot be stressed enough. Scallops cook very quickly, even at lower smoking temperatures. Once they lose their translucency and reach the desired internal temperature, remove them from the smoker immediately. A minute or two too long can turn them from tender treasures into chewy disappointments.

Bacon-Wrapped Smoked Scallops: A Delicious Twist

For an even more decadent and crowd-pleasing appetizer, consider wrapping your scallops in bacon before smoking. The savory, crispy bacon beautifully complements the sweet, smoky scallop, creating an explosion of flavors and textures.

Here’s how to do it for optimal results:

• Partially Cook the Bacon: Since scallops cook much faster than raw bacon, it’s essential to par-cook your bacon first. Lay bacon strips on a baking sheet and bake at 375°F (190°C) for about 8-10 minutes, or until they are halfway cooked but still pliable. They should be rendered but not crispy. This step ensures the bacon will finish cooking and crisp up as the scallops smoke, preventing the scallops from overcooking while waiting for the bacon.
• Wrap and Secure: Once the bacon is par-cooked and slightly cooled, wrap a half or third slice around each seasoned scallop. Secure the bacon tightly with a wooden toothpick.
• Smoke as Directed: Proceed with smoking the bacon-wrapped scallops as you would the plain ones, at 225°F (107°C). The total cook time might be slightly longer due to the bacon, but still rely on the scallop’s internal temperature for doneness.

The bacon not only adds incredible flavor and a crispy texture but also helps to keep the scallops moist during the smoking process. This variation is always a huge hit!

Storing and Reheating Leftovers

While smoked scallops are best enjoyed fresh off the smoker, you might occasionally find yourself with leftovers. Proper storage and reheating can help maintain their quality:

• Storage: Allow any leftover smoked scallops to cool completely at room temperature (this is important to prevent condensation and bacterial growth). Once cooled, transfer them to an airtight container. They can be stored safely in the refrigerator for 3-4 days. For longer storage, you can freeze them in an airtight container for up to 2-3 months, though their texture may become slightly tougher upon thawing and reheating.
• Reheating: The goal when reheating scallops is to warm them gently without further cooking them, which can lead to a rubbery texture.
• Stovetop: This is often the best method for retaining tenderness. Heat a small amount of butter or olive oil in a non-stick pan over medium-low heat. Add the scallops and gently warm them for 1-2 minutes per side, just until heated through.
• Oven: Preheat your oven to 350°F (175°C). Place the scallops in a single layer in an oven-safe dish, possibly with a splash of broth or butter to keep them moist, and cover with foil. Reheat for 5-7 minutes, or until just warm.
• Air Fryer: A quick option. Place scallops in a single layer in the air fryer basket. Reheat at 350°F (175°C) for 3-5 minutes, checking frequently.
• Microwave: I generally do not recommend this method for scallops. The microwave can unevenly heat and quickly overcook seafood, making it tough and rubbery. If you absolutely must use it, use a low power setting and heat in very short bursts (15-30 seconds) until just warm.

Always remember: heat until just warm, not piping hot, to preserve that delicate texture.

Perfect Pairings for Smoked Scallops

Smoked scallops are incredibly versatile and pair wonderfully with a variety of side dishes, from hearty comfort foods to fresh, vibrant vegetables. Here are some ideas to complete your meal:

• Smoked Baked Potatoes: The earthy, fluffy texture of a smoked baked potato makes a classic and satisfying accompaniment, soaking up any delicious scallop juices.
• Smoked Salsa: For a fresh and zesty contrast, a smoky salsa adds a vibrant kick that perfectly balances the richness of the scallops.
• Smoked Sweet Potatoes: The natural sweetness of smoked sweet potatoes harmonizes beautifully with the scallops, offering a nutritious and flavorful side.
• Smoked Mac and Cheese: Indulgent and creamy, smoked mac and cheese provides a comforting richness that can stand up to the bold flavors of the smoked scallops.
• Smoked Baked Beans: The sweet and tangy notes of smoked baked beans offer a delightful counterpoint, creating a well-rounded, hearty meal.
• Smoked Asparagus: Crisp, tender, and subtly smoky asparagus provides an elegant and healthy green vegetable that complements seafood perfectly.

More Irresistible Smoked Recipes

If you love the smoky flavor of these scallops, you’ll definitely want to explore other smoked seafood options. Expand your repertoire with these fantastic recipes:

• Smoked Shrimp: Quick to cook and bursting with flavor, smoked shrimp are perfect for appetizers or a light main course.
• Smoked Cod: Experience the delicate flakiness of cod infused with a wonderful smoky essence, versatile for many dishes.
• Smoked Crab Legs: Transform a seafood feast into an extraordinary event with succulent, smoky crab legs.

Smoked Scallops Recipe

By Brandi Crawford

Elevate your seafood game with smoked scallops, easily made on a smoker or any Traeger pellet grill. These scallops are perfectly seasoned and smoked to achieve a tender, flavorful bite that’s sure to impress. Ideal for appetizers, main courses, or adding a gourmet touch to salads and pastas, this recipe is simple yet sophisticated, bringing a rich, smoky taste to your table.

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

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Course: Dinner, Lunch

Cuisine: American

Servings: 4 servings

Calories: 116 kcal

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Equipment

• Traeger Pellet Smoker
• Metal skewers or pre-soaked wooden skewers (optional)
• Cast iron skillet or grill-safe pan (optional)
• Meat thermometer

Ingredients

• 1 pound raw scallops
• 1 teaspoon olive oil
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (Regular paprika is fine.)
• Salt and pepper to taste
• Fresh lemon slices (Optional)

Instructions

1. Preheat the smoker to 225 degrees Fahrenheit (107 degrees Celsius).
2. Drizzle the scallops in olive oil and sprinkle the spices throughout. Gently rub the spices into the scallops, ensuring an even coating.
3. Load the scallops (and optional lemon slices) onto skewers or arrange them in a cast iron skillet and place them onto the smoker grates.
4. Smoke for 45 minutes to 1 hour, or until fully cooked. The edge of the scallops should be white or light golden brown and the center should be opaque. Use a meat thermometer; the internal temperature should reach 115-130 degrees Fahrenheit (46-54 degrees Celsius) for optimal tenderness. Some cooks prefer 145 degrees Fahrenheit (63 degrees Celsius) for seafood safety, but this may result in a firmer texture.
5. Cool for a few minutes before serving.

Notes

If you’re using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.

Total cook time will vary based on the size and thickness of your scallops. Keep a close eye on them, as smaller scallops will cook faster and may need to be removed from the grill sooner than others.

Nutrition

Serving: 4oz | Calories: 116kcal | Carbohydrates: 2g | Protein: 20g | Fat: 3g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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