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Chad Belding

Alder Smoked Scallops With Citrus & Garlic Butter Sauce

Prep Time

15 Minutes

Cook Time

35 Minutes

Effort

Pellets

Pecan

Scallops are quick and easy to smoke, this citrus and garlic glaze will make this summer meal over the top amazing. Alder is the preferred wood pellet for any meat, so make sure you have it handy for any Traeger recipe.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 2 Pound large dry sea scallops

  • kosher salt

  • freshly ground black pepper

  • 8 Tablespoon salted butter, melted

  • 1 Clove garlic, minced

  • 1 Small orange

  • 1/4 Teaspoon Worcestershire sauce

  • 1 1/2 Teaspoon fresh chopped parsley or tarragon

  • flat-leaf parsley, for serving

Steps

  • Watch Video

    Smoked Scallops with Chad Belding

  • 1

    Wash the scallops under cold running water and thoroughly pat dry on paper towels. Remove any tags of abductor muscle tissue you find on the sides of the scallops.

    Ingredients

    • 2 Pound large dry sea scallops

  • 2

    Arrange the scallops on a baking sheet fitted with a cooling rack, and season with salt and pepper.

    Ingredients

    • kosher salt

    • freshly ground black pepper

  • 3

    When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  • 4

    Place the baking sheet with the scallops on the grill grate and smoke for 20 minutes.

    Grill: 165 ˚F

  • 5

    While your scallops are smoking, make your sauce. Melt the butter in a small saucepan over medium-low heat. Add a pinch of salt, garlic, Worcestershire sauce, zest and juice from half of the orange, and parsley. Simmer for 5 minutes. Keep warm.

    Ingredients

    • 8 Tablespoon salted butter, melted

    • 1 Clove garlic, minced

    • 1 Small orange

    • 1/4 Teaspoon Worcestershire sauce

    • 1 1/2 Teaspoon fresh chopped parsley or tarragon

  • 6

    Remove the baking sheet with the scallops from the grill and set aside. Increase the temperature to 400℉ and preheat, lid closed. Optional: Place an oyster bed or oyster pan in the grill to preheat. These heavy iron pans are a great way to sear the scallops.

    Grill: 400 ˚F

  • 7

    Return the baking sheet with the scallops to the grill, brush with the butter sauce, reserving some for serving. Roast until just opaque and tender, 10 to 15 minutes. The time will depend on how thick the scallops are. Do not overcook. If you are using an oyster pan, brush each compartment lightly with olive oil to prevent sticking. Spoon butter sauce on each of the scallops, reserving some for serving.

    Grill: 400 ˚F

  • 8

    Serve the scallops hot with a little more orange zest, fresh parsley and the the warm citrus and garlic butter sauce. Enjoy!

    Ingredients

    • flat-leaf parsley, for serving

Cooking Notes

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