Ingredients:

  • 5 lb Large Sea Scallops (dry-packed, muscle removed)
  • 1 tsp Kosher Salt (for dusting)
  • 1/2 tsp Black Pepper (freshly cracked)
  • 1 Tbsp Neutral Oil (e.g., grapeseed)
  • 4 Tbsp Unsalted Butter (softened)
  • 4 large cloves Fresh Garlic (finely minced)
  • 2 Tbsp Fresh Parsley (flat-leaf, finely chopped)
  • 1 tsp Lemon Zest (from one small lemon)
  • Flaky Sea Salt (to taste)
  • 1 cup Apple or Cherry Wood Chips (soaked for 30 minutes)

Instructions:

  1. Rinse the scallops and ensure the small, tough side muscle is removed. Pat the scallops aggressively dry using paper towels. This step is critical for proper smoking.
  2. In a bowl, toss the dried scallops with the neutral oil, a light dusting of Kosher salt, and black pepper. Place them on a wire rack to rest for 10 minutes.
  3. Preheat your grill or smoker, setting it up for indirect heat. Aim for a stable temperature between 200°F and 225°F (93°C to 107°C).
  4. Drain the soaked wood chips and add them to a smoking box or a foil pouch with holes punched in the top. Place the smoke source over the heat to begin generating clean, thin blue smoke. Wait until the temperature stabilizes at 225°F.
  5. Place the seasoned scallops directly onto a clean wire rack or perforated foil pan and position them on the indirect heat side of the smoker. Smoke the scallops for 20 to 30 minutes, maintaining the low temperature.
  6. While the scallops smoke, prepare the finishing butter: combine the softened butter, minced garlic, chopped parsley, and lemon zest in a small bowl.
  7. Begin checking doneness around the 20-minute mark. The scallops are done when they look opaque and the internal temperature reaches 130°F (54°C).
  8. Immediately remove the smoked scallops from the smoker and place them into the bowl with the prepared garlic butter. Gently toss to coat completely. Season with flaky sea salt and serve immediately.