Ingredients:

  • 1 lb (450 g) large U/10 or U/12 sea scallops, shucked (dry-packed preferred)
  • 1 cup (240 ml) cold water
  • 2 tbsp (30 g) fine sea salt
  • 1 tbsp (15 g) light brown sugar
  • 1 tsp (5 ml) apple cider vinegar
  • ½ tsp cracked black pepper
  • 4 tbsp (60 g) unsalted butter, softened
  • 1 small clove garlic, minced very finely
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest (from 1 small lemon)
  • 1 tbsp fresh lemon juice
  • Pinch of flaky sea salt (like Maldon)
  • 2 cups quality wood chips (Oak, Cherry, or Applewood recommended), submerged in water for 30 minutes

Instructions:

  1. Pat Dry: Thoroughly rinse the scallops and gently pat them completely dry with paper towels.
  2. Mix Brine: In a stainless steel bowl, combine the water, sea salt, brown sugar, vinegar, and black pepper. Stir until the salt and sugar are fully dissolved.
  3. Brine Scallops: Submerge the dry scallops in the brine solution for exactly 15 minutes. Do not brine longer, or they will be too salty.
  4. Rinse and Deckle: Remove the scallops, rinse them quickly under cold water (to remove excess salt), and pat them bone dry again.
  5. Airdry: Arrange the scallops on a rack or plate and place them in the refrigerator, uncovered, for 30 minutes. This forms a 'pellicle' which helps the smoke adhere better.
  6. Prepare Lemon-Herb Butter: While the scallops are chilling, mix the softened butter with minced garlic, parsley, lemon zest, lemon juice, and flaky salt in a small bowl. Set aside at room temperature.
  7. Preheat Smoker: Prepare your smoker, aiming for a consistent temperature range of 200°F to 225°F (93°C to 107°C). Low temperatures are essential for delicate seafood.
  8. Add Smoke: Drain the soaked wood chips and add them to your heating element or smoke box until they begin producing steady, thin blue smoke.
  9. Smoke Scallops: Arrange the air-dried scallops evenly on a smoke-safe tray or grill grid, ensuring space between each one. Place the tray in the smoker.
  10. Cook to Temperature: Smoke for 20 minutes, then check the internal temperature. Continue smoking until the internal temperature reaches 130°F to 135°F (54°C to 57°C). Approximate total time is 20–30 minutes.
  11. Serve: Remove the smoked scallops from the heat immediately. Arrange them on serving plates and top each scallop with a small spoonful of the Lemon-Herb Butter. Serve immediately.