Smoked Scallops

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    Posted: 17 Oct 2019 at 1:21pm
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Silver
Silver


Joined: 13 Dec 2009
Status: Offline
Points: 492



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.


 

Recipe compliments of Fiery Foods
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Post Options Post Options   Likes (1) Likes(1)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 18 Oct 2019 at 9:35am
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Titanium
Titanium


Joined: 14 Oct 2013
Location: Franklin
Status: Offline
Points: 12849
Simple quick, will give this a try in the next few weeks.
Scallop season now.. thu locally is hard going this yr.

remove the “catch”, the small muscle running vertically on the side of the scallop.


Its more a, all in one cut, run the knife around under the edge of the scallop main muscle and row to remove the gills. Then cut thru the back to remove the stomach and pull the poo tube.
 It looks like the pic is frozen brought scallops with no row???

maybe find a short utube video on how to.. it is a bit of a knack.
 We also find there is no need to rinse in most cases, and if need to make use of the juices that accumulate in the bowl the shucked scallops are in... or a little salt water.
 Rinsing under fresh water removes so much of the delicate flavours.

 Those smoker mats are definitely the got to for smoking scallops muscles etc.
 When they are smoked in the shells they more stew in juices from the heat and no smoke, often then go leathery.









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