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Alder Smoked Scallops With Citrus & Garlic Butter Sauce

15

30

Pecan

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.

:

main

  • 2 Pound large dry sea scallops

  • Kosher salt

  • 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

  • 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

  • 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.

    • 2 Pound large dry sea scallops

  • 3

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

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

  • 4

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

  • 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.

    • 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

  • 6

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

    : 400 ˚F

  • 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.

  • 8

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

Cooking Notes

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