Step

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  Smoked Scallops with Chad Belding

  

• 1

  Wash the scallops under cold running water and thoroughly pat dry on paper towels. Remove any tags of abductor muscle tissue you find on the sides of the scallops.

• 2

  Arrange the scallops on a baking sheet fitted with a cooling rack, and season with salt and pepper.

• 3

  When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

• 4

  Place the baking sheet with the scallops on the grill grate and smoke for 20 minutes.

  165 ˚F / 74 ˚C

  00:20

  Super Smoke

• 5

  While your scallops are smoking, make your sauce. Melt the butter in a small saucepan over medium-low heat. Add a pinch of salt, garlic, Worcestershire sauce, zest and juice from half of the orange, and parsley. Simmer for 5 minutes. Keep warm.

• 6

  Remove the baking sheet with the scallops from the grill and set aside. Increase the temperature to 400℉ and preheat, lid closed. Optional: Place an oyster bed or oyster pan in the grill to preheat. These heavy iron pans are a great way to sear the scallops.

  400 ˚F / 204 ˚C

  00:15

• 7

  Return the baking sheet with the scallops to the grill, brush with the butter sauce, reserving some for serving. Roast until just opaque and tender, 10 to 15 minutes. The time will depend on how thick the scallops are. Do not overcook. If you are using an oyster pan, brush each compartment lightly with olive oil to prevent sticking. Spoon butter sauce on each of the scallops, reserving some for serving.

  400 ˚F / 204 ˚C

  00:10

• 8

  Serve the scallops hot with a little more orange zest, fresh parsley and the the warm citrus and garlic butter sauce. Enjoy!