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Smoked Scallops

Prep Time:30 Minutes
Cook Time:15 Minutes

Nutritional Information

These scallops are smoked with alder wood.


  • 30 each Scallops u10, muscle removed
  • ¼ teaspoon coriander, ground
  • ½ teaspoon white pepper
  • ¼ teaspoo n ground cloves
  • ½ cup sugar
  • 5 cups kosher salt
  • ½ cups chopped fresh cilantro
  • 5.0 tablespoons finely grated fresh lemon zest


  • 1. To smoke the scallops: : In a bowl add the spices with sugar, kosher salt, cilantro, and zest. Cut tough muscles from scallops and toss scallops in salt mixture. Bury scallops in salt mixture and chill, covered, 30 minutes. Rinse scallops lightly and dry well with paper towels
  • 2. Add a piece of wood to the grill while cooking the cous cous. be sure and keep the lid on the dutch oven while smoking the scallops. place scallops on a pan on the smoking grill and close the lid. Smoke for 15 minutes and remove from the heat.
  • 3. Make balsamic glaze:
  • 4. Boil vinegar and sugar in a very small heavy saucepan over moderate heat until reduced by about half, about 3 minutes. Keep warm, covered.
  • 5. Preheat EGG to 225 degrees F, set up for smoking and using alder wood. Fill a disposable aluminum pan 1/2 way with water and place it on top of the plate setter. Place a stainless steel grate on top of the disposable pan/plate setter.
  • 6. Place the scallops on the stainless steel grate and smoke for 20 minutes or when the internal temperature reaches 135 degrees F. Remove from the EGG and serve hot with the balsamic glaze.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828