Ingredients:

  • 4 tbsp (56g) unsalted butter, melted
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) lemon juice
  • 1 lb (450g) large sea scallops, dry-packed
  • 1 tbsp (15ml) avocado oil

Instructions:

  1. Pat the scallops completely dry using paper towels. Note: This is the most important step to avoid a boiled texture.
  2. Lightly grease your perforated tray or wire rack with avocado oil. Note: Scallops are lean and stick easily.
  3. Whisk the melted butter, minced garlic, smoked paprika, salt, pepper, and lemon juice in a small bowl.
  4. Brush the garlic glaze generously over each scallop. Note: Coat all sides to ensure the smoke has a bridge to the meat.
  5. Set your smoker to 225°F (107°C). Wait until the temperature stabilizes before adding the food.
  6. Place scallops on the rack and smoke for 12-15 minutes. Note: You'll smell the garlic begin to toast and the butter caramelize.
  7. Check the internal temperature. Remove them until the thermometer reads 125°F (52°C).
  8. Let the scallops rest on a warm plate for 2-3 minutes. Note: This lets the juices redistribute so they stay velvety.