How to make smoked scallops
For the brine:
60 grams salt
1 liter of water
For the sauce:
In a container, add 60 grams of salt into 1 liter of water.
Transfer the salt and water mixture into a bigger bowl and add in your frozen scallops.
Preheat your Bradley smoker for 1 hour and 40 minutes with 64 F (18 C). *Make sure your smoker is on smoke only, no heat*
Place your scallops on a rack, and slide them into your Bradley smoker.
After 45 minutes, take the scallops out of the smoker and dry them out. Proceed to add a little oil on a frying pan and once the oil is hot enough, add in your scallops.
Make sure to flip your scallops once you see the bottom of the scallops turning a bit brown.
Once your scallops look golden-brown on both sides, take them out, and put them on a plate.
For your garlic and butter sauce, melt a stick of butter on a frying pan, crush your garlic and put the garlic into the melted butter in the pan.
Drizzle half of a lemon on top of the scallops and add your garlic and butter sauce, enjoy!
Recipe by: Smokin’ with Joe
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.Shop Now