Smoked Scallop Linguine Recipe
4 Oz dry linguine
2 Tbsp vegetable oil
1 Shallot - finely diced
2 Cloves garlic - minced
¼ Of a medium-sized onion - sliced
3 Tbsp white wine
2 Tbsp butter
Salt & pepper, to taste
6-8 Cherry tomatoes - halved
2 Tbsp fresh parsley - chopped
¼ Cup Parmesan cheese
Rinse scallops, remove the abductor muscles and pat dry.
Place scallops on an aluminum tray and place in smoker preheated to 150°F with Alder bisquettes.
Smoke scallops for 30-45 minutes.
Meanwhile, bring a medium-sized pot of salted water to a boil, add linguine noodles, return to a boil and cook for 8-10 minutes (or until it is al dente), stirring frequently.
Drain pasta in a colander and run under cold water to stop the cooking process
Toss pasta in 1 tbsp of vegetable oil.
Heat the remaining tablespoon of oil in a saucepan on medium heat.
Add shallots, garlic and onions and cook until onions are translucent, approximately 3-5 minutes, then deglaze with white wine.
Add pasta and smoked scallops to a saucepan and combine.
Add butter and salt & pepper.
Serve pasta topped with fresh cherry tomatoes, parsley and Parmesan.
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