We love seafood in our house, and this Smoked Scallops With Garlic recipe is simply amazing! The smoky flavor adds so much to the taste. These smoked scallops are tender, flaky, and super juicy. The coconut oil and garlic, along with the smoke, add subtle flavor without being overpowering. They make the perfect appetizer or side dish for an occasion!
Appetizers can sometimes be a challenge, but these smoked scallops with garlic are perfect to serve. If you are looking for some other appetizer ideas for your next gathering, why not check these out? Look at how amazing these Grilled Beef Tenderloin Crostini with Bearnaise Sauce are. This Grilled Oysters recipe is great for any party or get-together too!
This is a great recipe for any time of year, as scallops are pretty much available year-round. Scallops are both harvested in the wild as well as farm raised. They are also considered one of the healthiest seafood because of their very high protein and low-fat content.
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WHAT DO YOU NEED TO MAKE SMOKED Scallops with garlic?
Well, Scallops, obviously. A smoker, yes, that is a requirement. There is a handful of other ingredients you likely have in your pantry or can easily find at your local grocer.
INGREDIENTS
- Scallops
- Coconut oil (you can substitute olive oil)
- Garlic
- Sea salt
- Fresh ground pepper
- Garlic powder
- Paprika
- Basil
- Chives
- Lemon slices (optional)
HOW TO MAKE SMOKED scallops with garlic
Start by adding the coconut oil to a heavy bottom frypan and heat over high heat. Toss the scallops in a bowl with coconut oil, garlic powder, paprika, salt, and pepper.
Add the coated scallops to the hot pan and sear for 30 seconds per side. Immediately remove the scallops from the pan to prevent them from cooking any further.
Transfer the scallops to a small roasting pan or disposable foil pan. Add the chopped garlic and the chopped basil and gently stir to combine.
Place the scallops onto the smoker grill and smoke using apple or cherry wood. You could use hickory if you prefer; I like light fruit wood when I smoke delicate seafood like sea scallops. Close the lid and smoke for about 1 hour, then check the internal temperature of the scallops using an instant-read thermometer.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
You want the internal temperature of the scallops to be 145 degrees F. Because of the size variation of the scallops, you can’t just go by a time when you cook them.
Once they have reached 145 internal temperature, remove the scallops from the smoker. Garnish with chopped chives and serve immediately with a few slices of lemon.
Serving smoked scallops
This smoked scallop with garlic recipe is the perfect appetizer for a dinner party or cocktail party. They are a great one-to-two-bite treat that your guests can eat with a toothpick too. They can enjoy one, or if they love scallops like I do, they can go back for more!
Garnished with a sprinkling of chopped chives is a great idea. The chives not only add color to the dish but great flavor as well! Served with a few slices of lemon also adds a little tang to the smoky scallops.
Should I use fresh or frozen scallops?
You can use either fresh or frozen scallops for the smoked scallops with garlic recipe. If you live close to the coast or have a good fishmonger that you trust, you should be able to get fresh scallops. If you do get fresh scallops, you should use them the day that you purchase them.
Unfortunately, if you are like me and you live a long way from the coast, frozen scallops are likely your best choice. Thaw them in the refrigerator overnight. Never defrost them in a microwave. If you are in a hurry, you can put them in a strainer and run them under cold running water. This will safely thaw them in 10-15 minutes.
Look at how tender and juicy that beautiful scallop looks! Don’t you just want to reach in and take a bite right now!!
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Smoked Scallops With Garlic
Ingredients
- 1.5 lb 10/20 Scallops
- 2 tbsp coconut oil
- 3 garlic cloves minced
- ½ tsp sea salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tbsp chopped basil
- Chives for garnish
- Sliced lemons for garnish
Instructions
- Preheat the smoker, lid closed for 15 minutes to 180*.
- Add 1 tbsp of coconut oil to a frying pan over high heat (coconut oil is used because of its high smoke point and to add a nutty flavor to the scallops. Olive oil can be substituted).
- Add scallops to a bowl and combine with remaining coconut oil, salt, pepper, garlic powder, and paprika. Toss to coat.
- Add scallops to the hot pan and sear for 30 seconds per side. Remove from the pan to prevent further cooking.
- Next, arrange the scallops in a small roasting pan or aluminum foil pan. Add garlic and chopped basil and lightly stir.
- Place into the smoker and smoke until the scallops reach an internal temperature of 145* (because of variations in the size of scallops and smokers, do not solely go by time. Be sure to check the internal temperature before removing them. For me, it took 1 hour to reach 145*.
- Garnish with chopped chives and lemon slices. Serve with crusty bread for dipping if you like. Enjoy!
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