Smoked scallops might just be the best-kept secret of backyard grilling. These sweet, buttery shellfish take on a bold, savory edge when gently smoked, turning into a rich, tender bite that’s just as impressive at a dinner party as it is on a quiet weekend evening. In this article, you’ll learn how to prepare smoked scallops at home, the best ways to enjoy them, and why they might become your new favorite seafood dish. We’ll also answer the most common questions about smoking scallops, including how they compare to shrimp and whether soaking in milk really matters.
Why Smoked Scallops Are a Memory-Maker
The first time I made smoked scallops, I didn’t know what to expect. It was a sunny Saturday, and I had some scallops left from a seafood bundle I’d ordered online. They looked so fresh and plump that I didn’t want to just sauté them again. So, I decided to toss them on the smoker. I’d smoked salmon before, and shrimp too, but this felt like uncharted territory.
As the smoker worked its magic, that sweet ocean scent began blending with the gentle aroma of applewood. After just 40 minutes, I took a bite—and that was it. Smoky, juicy, and rich, they were better than any scallop dish I’d had at a restaurant. That little experiment turned into a go-to dish I now serve whenever I want to wow someone without much effort.
At American Tasty, I’m all about real-life cooking—easy recipes that feel exciting but don’t ask too much of you. And smoked scallops are exactly that. They’re fast, flavorful, and practically foolproof.
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Smoked Scallops – A Simple, Flavor-Packed Delight You’ll Crave Again
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Smoked scallops are the smoky, tender secret to easy seafood that feels gourmet. Sweet and buttery with a toasty edge, they’re perfect for everything from salads to surf-and-turf spreads.
Ingredients
- 1 lb dry sea scallops
- 1 cup whole milk (optional, for soaking)
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ tsp garlic powder
- Wood chips (apple, cherry, or alder preferred)
- Optional: lemon juice or melted butter for glazing
Instructions
- Rinse scallops and pat them completely dry. If desired, soak in milk for 15–20 minutes, then rinse and pat dry again.
- Preheat smoker to 225°F and prepare wood chips.
- Season scallops with olive oil, salt, pepper, and garlic powder.
- Place scallops on a well-oiled smoker rack or grill pan, spaced out evenly.
- Smoke for 30–45 minutes, flipping once halfway through, until they are golden and opaque (internal temp 130–135°F).
- Optional: brush with melted butter and lemon juice during the last 5 minutes for added flavor.
- Remove from smoker and serve warm or chilled in salads, pastas, tacos, or with dipping sauce.
Notes
Use dry scallops for the best texture and flavor. Avoid overcooking—scallops should be opaque and tender, not rubbery. Pairs beautifully with crusty bread, creamy pasta, or fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Seafood
- Method: Smoked
- Cuisine: American
Nutrition
- Serving Size: 3 ounces
- Calories: 110
- Sugar: 0g
- Sodium: 190mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 35mg
Keywords: smoked scallops, seafood, grilling, smoker recipe, summer, dinner party
What Makes Smoked Scallops So Special
What sets smoked scallops apart is the contrast. Scallops naturally have a sweet, delicate flavor and a firm, almost creamy texture. Smoking brings in depth—woodsy, toasty notes that play perfectly with that sweetness. The result? A dish that feels luxurious but only takes about an hour from fridge to plate.
They’re also surprisingly flexible. Eat them warm off the smoker or chilled in a salad. Slice them over pasta, tuck them into tacos, or serve them with a simple dipping sauce like the one from our ultimate shrimp cocktail sauce guide. No matter how you enjoy them, they’re the kind of seafood that makes people pause after the first bite.
How to Make Smoked Scallops at Home
Choosing & Prepping Your Scallops for the Smoker
Making perfect smoked scallops starts with one thing—quality. If you can, go for “dry” sea scallops. They’re not soaked in chemicals or brine, which means they’ll brown and smoke better. “Wet” scallops hold too much water and can end up rubbery or bland when smoked.
Before smoking, rinse and pat them completely dry. You want them to form that slightly tacky surface that helps absorb smoke. And here’s where that age-old kitchen trick comes in—soaking scallops in milk. It’s not just an old wives’ tale. A quick 15–20 minute soak in milk can help neutralize fishy smells and brighten flavor. Rinse again and pat dry before seasoning.
When it comes to seasoning, simple works best. Salt, pepper, and a touch of garlic powder do the trick. You can also brush them with a thin coat of olive oil to prevent sticking and encourage a slight crust. At this point, your scallops are ready to shine on the smoker.
Looking for ideas to serve them with? You’ll love them next to our crab dip or even tossed with the grilled chicken bites and creamy garlic sauce. Smoky surf-and-turf, anyone?
Smoking Techniques That Guarantee Flavor
Set your smoker to 225°F. That’s the sweet spot—hot enough to smoke, low enough to keep your scallops juicy. You don’t need to cook them long; smoked scallops only need about 30–45 minutes depending on size. You’re looking for a golden exterior and opaque center.
Wood choice matters here. Milder woods like apple, cherry, or alder are perfect. They add subtle smoke without overpowering the scallop’s natural sweetness. Avoid mesquite or hickory—they’re too strong for delicate seafood.
Place scallops directly on a well-oiled smoker rack or use a grill pan. Don’t overcrowd. Let the smoke circulate and do its thing. Flip them once halfway through. When they reach an internal temperature of 130°F–135°F, they’re done. Overcooked scallops turn rubbery fast, so keep a close eye.
Want extra flavor? Try brushing them with a light glaze of butter and lemon juice in the final 5 minutes. It gives a beautiful shine and an added layer of richness.
How to Serve and Store Smoked Scallops
Creative Ways to Eat Smoked Scallops
When your smoked scallops come off the smoker, you’re just minutes away from serving something extraordinary. These savory, slightly sweet bites can be the centerpiece of a meal or the flavor-packed highlight of a side dish. They’re incredibly versatile, and their smoky edge makes them ideal for everything from fancy dinners to casual backyard bites.
For a simple yet elegant option, try tossing them into creamy pasta with fresh herbs and lemon. Want something quick? Slide them into warm tortillas with slaw and a drizzle of our easy shrimp sauce. You can also serve them chilled over greens with avocado and vinaigrette for a refreshing salad twist.
Need a dish for guests? Pair smoked scallops with crusty bread and cocktail sauce from our shrimp cocktail guide. Or go full surf-and-turf with these grilled chicken bites for a crowd-pleasing platter.
Whether you’re hosting or just treating yourself, smoked scallops offer a gourmet feel without the fuss.
Storage & Reheating Without Losing Quality
Got leftovers or meal prep plans? Good news—smoked scallops store and reheat beautifully when handled with care.
First, let them cool completely. Then, transfer them to an airtight container lined with a paper towel to catch excess moisture. In the refrigerator, they’ll keep their flavor and texture for up to three days. For longer storage, wrap each scallop in parchment or wax paper and freeze in a zip-top bag. This prevents sticking and freezer burn, keeping your scallops perfect for up to two months.
When it’s time to reheat, skip the microwave. Instead, use a skillet over low heat with a touch of butter or olive oil. Heat gently until warmed through. This keeps the texture tender—not rubbery or dry.
Here’s a simple table to guide you:
| Storage Method | Shelf Life | Best Reheat Option |
|---|---|---|
| Refrigerated (sealed container) | Up to 3 days | Low-heat skillet with butter |
| Frozen (wrapped and sealed) | Up to 2 months | Thaw overnight, then reheat in skillet |
By storing them the right way and using gentle reheating, your smoked scallops will retain all their tender, smoky goodness—ready to impress again and again.
Nutrition, Benefits & Bonus Tips
Are Smoked Scallops Healthy? Yes, and Here’s Why
If you’re wondering whether smoked scallops are good for you, the answer is a confident yes. These seafood powerhouses are naturally low in fat and high in lean protein, which makes them an ideal option for anyone looking to eat clean without sacrificing flavor. A single 3-ounce serving offers about 20 grams of protein and only 100 calories.
They’re also packed with vital nutrients—think vitamin B12, selenium, and omega-3 fatty acids that support heart and brain health. And because scallops are so rich in flavor, you rarely need heavy sauces or deep frying to make them shine.
Smoking scallops doesn’t strip away their nutrition. In fact, it’s a healthier method than pan-frying or deep-frying because you’re not adding extra fats. Just be mindful of your sodium if you brine or season heavily. Pair your scallops with fresh sides like grilled asparagus or a citrusy salad for a light, balanced plate.
Want more seafood recipes that hit the sweet spot between indulgent and nutritious? Try the old-fashioned salmon patties from American Tasty for another healthy favorite, or check out our twist on upscale seafood with this crab brûlée recipe.
Bonus Tips: Shrimp and Scallops on the Smoker
Can you smoke shrimp and scallops together? Absolutely—and it’s one of the easiest ways to build a flavorful seafood platter. Both cook quickly, and their flavors complement each other beautifully.
Here’s what to keep in mind: shrimp cooks faster than scallops. Jumbo shrimp usually take 20–30 minutes at 225°F, while scallops may need closer to 40 minutes. To avoid overcooking the shrimp, place them on the smoker about 10–15 minutes after the scallops go in.
Use skewers or a grill basket for easy handling, and season them similarly—olive oil, salt, pepper, and lemon work perfectly. You’ll get a smoky, tender combo that looks stunning on a platter and tastes even better. Great for cookouts, surf-and-turf spreads, or even as a starter for a multi-course seafood meal.
If you’re building a backyard seafood feast, consider serving smoked scallops and shrimp with some crusty bread and a light dip, or let them top off a creamy pasta dish with a splash of fresh herbs.
FAQ: Everything You’ve Wondered About Smoked Scallops
Can you cook scallops on the smoker?
Absolutely! Scallops are perfect for the smoker because they’re quick-cooking and absorb smoke flavor beautifully. Set your smoker to 225°F and smoke them for about 30–45 minutes until they’re opaque and slightly golden. Just make sure they’re dry before you start for the best texture.
Are smoked scallops good for you?
Yes, they’re an excellent healthy protein choice. Smoked scallops are high in lean protein, low in fat, and rich in nutrients like B12 and omega-3 fatty acids. Smoking adds flavor without adding extra oil or calories, making them a smart alternative to pan-fried seafood.
How do you eat smoked scallops?
There are endless ways to enjoy them. You can serve smoked scallops warm with veggies, slice them over pasta or salad, or even chill and serve them as appetizers with dipping sauces. They’re versatile enough for tacos, rice bowls, or surf-and-turf platters.
Why do you soak scallops in milk before cooking?
Soaking scallops in milk for 15–20 minutes helps remove any fishy odor and can enhance their sweetness. It also softens the texture slightly, giving them a more delicate bite. Just rinse and pat dry afterward to prep them for smoking.
Can you smoke shrimp and scallops?
Yes! You can smoke shrimp and scallops together, but be mindful that shrimp cook faster. Add the shrimp to the smoker 10–15 minutes after the scallops to avoid overcooking. Both absorb smoke quickly and complement each other in flavor and presentation.
Conclusion
Smoked scallops are one of those rare recipes that feel fancy but come together with minimal effort. They’re fast, flavorful, and make any meal feel like something special. Whether you serve them on a salad, pair them with shrimp, or enjoy them solo with a dipping sauce, they’ll always leave an impression.
At American Tasty, I believe great food should feel approachable and fun—and smoked scallops are exactly that. Now that you’ve got the know-how, it’s time to fire up your smoker and create your own delicious moment. And hey, don’t worry if you drop one or forget the lemon—every cookout has its quirks!
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