Smoked Scallops with Chad Belding

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Steps

• Step 1

  When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available. Set a wire rack over a baking sheet.

  165 ˚F / 74 ˚C

  Super Smoke

• Step 2

  Wash the scallops under cold running water and thoroughly pat dry with paper towels. Remove any translucent tags of muscle tissue from the sides of the scallops.

  Ingredients

  • 2 Pound large dry sea scallops

• Step 3

  Arrange the scallops on the rack and season with salt and pepper.

  Ingredients

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 4

  Place the baking sheet on the grill grates. Close the lid and smoke for 20 minutes.

  00:20

  

• Step 5

  Meanwhile, make the sauce: In a small saucepan, melt the butter over medium-low heat. Add a pinch of salt, the garlic, orange zest and juice, Worcestershire sauce, and parsley. Simmer for 5 minutes to meld the flavors. Remove the pot from the heat and cover to keep warm until ready to use.

  00:05

  Ingredients

  • 8 Tablespoon salted butter, melted

  • 1 Clove garlic, minced

  •  Zest of 1/2 small orange, plus more for garnish

  •  Juice of 1/2 small orange

  • 1/4 Teaspoon Worcestershire sauce

  • 1 1/2 Teaspoon chopped fresh parsley or tarragon, plus more for garnish

• Step 6

  Remove the scallops from the grill. Increase the Traeger temperature to 400℉ and preheat with the lid closed for 10 minutes.

  00:10

  400 ˚F / 204 ˚C

• Step 7

  Return the baking sheet with the scallops to the grill and brush with some of the orange-butter sauce, reserving the rest for serving. Close the lid and roast the scallops, flipping once, until just opaque and tender, 10-15 minutes, depending on the thickness of the scallops. Do not overcook.

  00:10

• Step 8

  Garnish the scallops with a bit more orange zest and parsley, then serve hot with the warm citrus and garlic butter sauce. Enjoy!