The Small Shelled Step ChildSo you found a deal on 1-2 pounds of bay scallops, a whole bag of small nuggets of flavor. If you’re good at a classic sauté, keep them moving in a hot skillet with butter lemon and garlic. But if you want to bring them to the grilling family they can be hard to work with. It’s time to fire up the smoker! Bring it to a typical cooler smoke temp, 180 +/-, with a milder wood like alder or such.Rinse your scallops in a colander, after shaking out most of the water, pour them into a bowl lined with a couple paper towels. Toss the scallops around a bit, then slide the towels with the scallops on to a plate to wait.
In a large bowl, mix:Lemon juice, Maple Syrup, Salt, Granulated Garlic, White pepper
When mixed, add in the scallops and toss until well coated. Using a slotted spoon, transfer to a sheet pan that will fit your smoker, lined with parchment paper. Smoke for about 30 minutes, or until slightly firm to the touch. Now go play with them. They can go straight from the smoker into just about any pasta dish you have in mind. They too can top a salad while warm. If you want to chill them, you should lightly oil them. Try taking a produce bag from the store, blow it up like a balloon to see if it has any holes. Assuming not, put in the slightly warm scallops and two tablespoons of olive oil. Inflate the bag and toss the scallops until they have all been coated with the oil. Let them sit for a few minutes and repeat the process. Most of the oil should have been absorbed and you can now store them in a sealed container in your refrigerator. They can be used very similarly to smoked salmon, minced and mixed in cream cheese with onions to be served on crackers. Or like bacon bits tossed into salads or wraps, lightly warmed and used in omelets.Oh no!
Shouldn’t have brought up bacon, the wrap of many a scallop. That will have to wait for another day, enjoy!