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.

Smoked Scallops Recipe – Easy, Healthy & Irresistible

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

Scale

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