By Traeger Kitchen
This citrus and garlic glaze make this summer meal over-the-top amazing. Alder wood takes these scallops to the next level, so make sure you have some handy.
|2 Pound||large dry sea scallops|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|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|
Smoked Scallops with Chad Belding
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
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.
2 Pound large dry sea scallops
Arrange the scallops on the rack and season with salt and pepper.
To Taste kosher salt
To Taste freshly ground black pepper
Place the baking sheet on the grill grates. Close the lid and smoke for 20 minutes.
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.
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
Remove the scallops from the grill. Increase the Traeger temperature to 400℉ and preheat with the lid closed for 10 minutes.
400 ˚F / 204 ˚C
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.
Garnish the scallops with a bit more orange zest and parsley, then serve hot with the warm citrus and garlic butter sauce. Enjoy!