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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