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Smoking

Smoked Scallops with Garlic

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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!

Smoked scallops with garlic on a black plate with a fork

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.

HELPFUL ITEMS FOR THIS RECIPE

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.

Apple Wood Smoker Chips

Pre-Seasoned Cast Iron Skillet

Vertical Propane Smoker

WHAT DO YOU NEED TO MAKE SMOKED Scallops with garlic?

Ingredients for Smoked Scallops with garlic laid out on a wooden board

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.

This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.

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

Smoked scallops in a black pan on a wooden cutting board.

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!

Smoked Scallops with garlic on a black plate with a fork.

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?

Smoked scallops with garlic served on a black platter.

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.

smoked scallops with garlic on a platter with one scallop cut in half on top

Look at how tender and juicy that beautiful scallop looks! Don’t you just want to reach in and take a bite right now!!

Smoked scallops with garlic in a pan garnished with chopped chives.

Pin it HERE!!

These smoked scallops have just a hint of garlic and are amazingly tender with a smoky flavor you are going to love!

Pn it HERE!!

These smoked scallops have just a hint of garlic and are amazingly tender with a smoky flavor you are going to love!

Smoked Scallops With Garlic

Ken Noland
These smoked scallops with garlic are delicately smoked and turn out tender, juicy and full of wonderful smoky flavor!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Smoking
Cuisine American
Servings 6 Servings
Calories 50 kcal

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!

Equipment

Oklahoma Joe's Apple Wood Smoker Chips, 2-Pound Bag
Oklahoma Joe’s Apple Wood Smoker Chips, 2-Pound Bag
Amazon Basics Pre-Seasoned Cast Iron Skillet, 12-Inch
Amazon Basics Pre-Seasoned Cast Iron Skillet, 12-Inch
Cuisinart COS-244 Vertical Propane Smoker with Temperature & Smoke Control, Four Removable Shelves, 36", Black
Cuisinart COS-244 Vertical Propane Smoker with Temperature & Smoke Control, Four Removable Shelves, 36″, Black

Nutrition

Serving: 1Calories: 50kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 4gSodium: 202mgFiber: 1g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!


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Hi, I’m Ken thanks for stopping by BBQing with the Nolands! I was born and raised in Western Canada. I grew up on the great wide open farmlands that produce some of the worlds’ best livestock and grains.
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