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~~Okay so here's what you do:


1. Defrost scallops/ Or use fresh sea scallops

2. Make brine for scallops (1/4 sugar or brown sugar, 1/3 cup salt, 1 quart water)

3. Place scallops in brine covered for 8 hours

4. Pat dry the scallops

5. Heat smoker to 225 degrees

6. Use mesquite/hickory or apple wood chips for smoking

7. Place scallops in smoker and smoke for 45min-1hr at most (flip once so smoke flavor gets on both sides)

8. DO NOT OVERCOOK! Will be rubbery and dry if overcooked, not edible.





Recipe courtesy of Whole Foods- Seafood Dept.