Smoked Scallops?

dmchicago

I used to buy smoked scallops to use in a delish smoked scallop spread that my wife makes.

I can't find pre smoked scallops so I'l looking to DIY.

Anyone with experience?

Thanks!

lousubcap

You are orbiting at a level I have not experienced.  I love scallops but never have ventured into that arena.  I assure you I have never shopped for smoked scallops or have seen them here in fly-over country.  However, I would guess that anything your wife makes would be incredible.  
Good luck with someone posting here who has the solution or you find a source.
BTW- game on Friday night!  Be there!  No pressure! 

northGAcock

I have no experience with smoking scallops. I do think a guarded approach is required as a scallop will cook fairly quickly. As is the case, I would think that you would want to use a heavy dose of smoking wood to impart the flavor during a short period of cooking time. 

SamIAm2

@dmchicago - Might want to work at that using a different process. Instead of smoking the scallops, why not make your own smoked spice mixture (salt, pepper, garlic salt or whatever you will) and add it to the cooking scallops or when finishing for service? 

dmchicago

northGAcock said:

I have no experience with smoking scallops. I do think a guarded approach is required as a scallop will cook fairly quickly. As is the case, I would think that you would want to use a heavy dose of smoking wood to impart the flavor during a short period of cooking time. 

I've successfully smoked trout a few times. Temp around 200. Alder wood. Very delicate fish and it worked out well.

I think I'll follow a similar approach. 

fishlessman

im thinking chill them good in the freezer first to add smoke time

GrateEggspectations

Scallops are delicate. I’d be afraid that slow hot smoking would overcook. 

What about cold smoking them while still cold (or even frozen) and then quickly finishing hot?

Mattman3969

This is a job for a Smoke Gun. Smoke the scallops in a ziplock then into to fridge for a bit then cook em however you see fit. I would probably do in the stove or indirect on the egg because I’m guessing you don’t need a crusty exterior for the spread. 

Yno

Maybe I'm out in left field, but could you handle them the same as making smoked cheese? Use a cold smoke for a bit, and then a quick sear?

I feel an experiment coming on.

Legume

Because you need more ideas, how about double stack foil pans with ice in between, scallops in top pan.

nolaegghead

Just smoke them normally, don't worry about water loss.  More important is good smoke.  These are going into a dip/spread, so flavor is all you care about.

dmchicago

nolaegghead said:

Just smoke them normally, don't worry about water loss.  More important is good smoke.  These are going into a dip/spread, so flavor is all you care about.

This is why you're allowed to have multiple usernames.

dmchicago

And they're ON!

GrateEggspectations

Beautiful cook and backyard. 

dmchicago

GrateEggspectations said:

Beautiful cook and backyard. 

Thanks...in reference to the house quirks thread, my pool and egg are in the front of my house. Sounds weird until you see it. Courtyard Style, "Villa" homes.

Langner91

GrateEggspectations said:

Beautiful cook and backyard. 

Reminds me of an old joke.  

A young office worker calls his boss and says "Boss, I am not feeling well today, I don't think I can come to work."

The boss says "When I feel bad, I have sex with my wife, that makes me feel better, and I come to work.  You should try that."

An hour later, the young man calls his boss and says "You were right, boss, I feel much better now, I will be to work in 15 minutes.  Oh, and you have a nice house!"

I will be here all week.

dmchicago

Boom. 

Mattman3969

Beautiful!!

CornfedMA

I’ll be following this one. I’m not a scallop lover by any means. But every now and then I like to have a few, usually to accompany a filet or some other piece of protein. I hunt ducks with a local fisherman and can pick them up right at the pier in the spring and summer. My go-to preparation is blackened, but if these didn’t come out dry, I could see my scallop consumption increasing exponentially. 

gmanrva

Looks good, I love scallops but have never had smoked scallops.I might have to try.

GrateEggspectations

dmchicago said:

GrateEggspectations said:

Beautiful cook and backyard. 

Thanks...in reference to the house quirks thread, my pool and egg are in the front of my house. Sounds weird until you see it. Courtyard Style, "Villa" homes.

Show us a pic so that we can be the judges. Sounds nice - unless you skinny dip. 

dmchicago

GrateEggspectations said:

dmchicago said:

GrateEggspectations said:

Beautiful cook and backyard. 

Thanks...in reference to the house quirks thread, my pool and egg are in the front of my house. Sounds weird until you see it. Courtyard Style, "Villa" homes.

Show us a pic so that we can be the judges. Sounds nice - unless you skinny dip. 

Totally private-ish. One neighbor might possibly see part of the pool but we simply don't give a fu*k.