Hot Smoked Scallops & Mango Salsa

This signature recipe was made by Steven Raichlen in cooperation with Bradley Smoker. Check out the new TV show Project Smoke! This great show will teach you all kinds of tips & tricks on food smoking, recipes and so much more!


For the salsa:

1-1/2 tablespoons fresh lime juice

2 teapoons brown sugar

1-1/2 cups diced ripe mango

1 small cucumber, peeled, seeded, and cut into 1/2-inch dice

1-1/2 tablespoons finely diced red onion

1/4 to 1/2 habanero or Scotch bonnet chile, seeded and minced

1-1/2 teaspoons finely chopped candied ginger

1 tablespoon chopped fresh mint

For the scallops:

2 pounds large sea scallops, preferably dry-packed

Sea salt and freshly ground black pepper


Make the salsa:

Combine the lime juice and sugar in a bowl and whisk until the sugar is dissolved.

Add the remaining salsa ingredients and gently toss to mix.

Transfer to an attractive serving bowl. (Serve within a few hours of making.)

Prepare the scallops:

Set up your Bradley Digital Smoker according to the manufacturer’s instructions, adding Bradley Bisquettes as needed.

Preheat the Bradley Smoker to 225 degrees.

There’s a whitish half moon-shaped muscle on the side of each scallop.

Pull it off and discard (It’s tougher than the rest of the scallop.)

Arrange the scallops on the wire rack(s) and lightly sprinkle with salt and pepper.

Place in the smoker.

Smoke the scallops until lightly bronzed with smoke and translucent, about 20 minutes. (Do not overcook.)

Arrange the scallops on a platter or plates and serve with the mango salsa.


Premium Hunter’s Blend Wood Bisquettes

Infused rosemary, thyme, and black pepper with our maple wood bisquette pair with game meat, poultry, fish, lamb, beef, and vegetables.

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