Smoked Scallop

Smoked Scallop

Temperature: Medium indirect heat

When smoking scallops, using high heat can make them overly tough, so it's best to employ medium indirect heat. The specific temperature can vary based on your smoker's settings, but typically around 100-120°C (212-248°F) is suitable.

Time: Approximately 15-25 minutes

The smoking time for scallops varies depending on their size, but generally around 15-25 minutes is a good guideline. Smoking time imparts flavor to the scallops as they are exposed to smoke, so be mindful not to over-smoke them.



  • Scallop meat (remove the shell)


  1. Prepare the Scallops: Prepare the scallop meat, removing the shell if necessary.

  2. Prepare Smoking Chips: If using a smoker, soak smoking chips in water for a while and drain excess water. This ensures that the smoking chips burn longer during the process.

  3. Smoke the Scallops: Place damp smoking chips. Put the scallops on the rack and position them inside the smoker. Close the lid and smoke the scallops at medium indirect heat. Smoking time varies based on scallop size, but generally 15-25 minutes is recommended.

  4. Retrieve the Smoked Scallops: Once smoking is done, remove the smoked scallops.

Recommended Smoking Chips:

  • Mesquite Wood: With a strong smoky flavor, mesquite wood pairs well with meat, fish, and vegetables. It's recommended when you desire a rich smoky aroma for your ingredients.

  • Applewood: Known for its fruity and sweet aroma, applewood is especially compatible with seafood and poultry. It imparts a gentle flavor to the scallops.

  • Hickory Wood: With a nutty flavor, hickory wood suits pork and beef. It's suitable when you're aiming for a robust flavor.

Smoked Scallop Avocado Salad:


  • Smoked scallops
  • Ripe avocado
  • Mixed greens (lettuce, spinach, etc.)
  • Cherry tomatoes
  • Red onion (thinly sliced)
  • Croutons (homemade or store-bought)
  • Salt and pepper
  • Olive oil
  • Lemon juice
  • Optional: salad dressing


  1. Prepare Avocado: Cut the avocado and place it in a bowl. Mash it with a fork to create a paste. Add salt, pepper, and lemon juice, mixing well.

  2. Slice Smoked Scallops: Slice the smoked scallops.

  3. Assemble Salad: Wash and dry mixed greens. Place them in a salad bowl.

  4. Add Ingredients: Cut cherry tomatoes in half, thinly slice red onion, and add them to the bowl.

  5. Combine: Add the avocado paste to the salad bowl. Gently mix with mixed greens, tomatoes, and onion.

  6. Top and Serve: Top the salad with smoked scallops and croutons. Drizzle with olive oil and lemon juice. Optionally, add your preferred salad dressing.

The rich aroma and flavor of smoked scallops enhance this avocado salad, creating a refreshing and delicious dish. You can either use store-bought salad dressing or create your own to personalize the taste. Give it a try!

Smoked Scallop Garlic Butter Sauté:


  • Smoked scallops
  • Minced garlic
  • Butter
  • Olive oil
  • Salt and pepper
  • Fresh parsley (minced)
  • Lemon zest (grated)


  1. Slice Smoked Scallops: Slice the smoked scallops.

  2. Sauté Garlic: Heat olive oil in a frying pan and sauté minced garlic until fragrant.

  3. Add Butter: Add butter and melt it, ensuring the garlic and butter combine well.

  4. Sauté the Scallops: Add sliced smoked scallops to the pan. Sauté both sides until well-cooked. Season with salt and pepper.

  5. Plate and Garnish: Plate the sautéed scallops, then sprinkle minced parsley and grated lemon zest over the top.