Smoked Scallops

Ingredients

• 2 pounds Sea Scallops (about 20 scallops)
• 2 Tblsp Lemon Juice
• 1 Tblsp coarsely Ground Peppercorns
• 1 tsp coarse Kosher Salt
• Lemon & Lime Zest – for garnish

Directions

1. Rinse the scallops under cold water and remove the “catch”, the small muscle running vertically on the side of the scallop.  Pat dry.  Place the scallops in a mixing bowl and season with the lemon juice, pepper and salt.
2. Prepare your Bradley Smoker with Bisquettes of choice.  Set temperature to 92°C (200°F).
3. Place the scallops on Bradley Smoker Magic Mats on smoker rack and smoke for 30-40 minutes or until the scallop are just translucent and slightly firm.  Do not overcook as the scallops with be rubbery and tasteless.
4. Transfer the scallops to a warmed serving plate.  Garnish the scallops with the zest and serve.  Or place a small amount of spring salad mix in a scallop shell and plate two or three scallops per shell.
5. Enjoy.

For NZ online sales of all your needs for great smoked food
checkout The Smokehouse.