Alder Smoked Scallops With Citrus & Garlic Butter Sauce

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 translucent tags of muscle tissue on the sides of the scallops.

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  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.

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  Ingredients

  • As Needed kosher salt

  • As Needed freshly ground black pepper

• 3

  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.

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• 4

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

  Grill: 165 ˚F

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• 5

  Meanwhile, make your sauce. In a small saucepan over medium-low heat, melt the butter. Add a pinch of salt, the garlic, Worcestershire sauce, zest and juice from half of the orange, and parsley. Simmer for 5 minutes. Keep warm.

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  Ingredients

  • 8 Tablespoon salted butter, melted

  • 1 Clove garlic, minced

  • 1/2 Small orange, zested

  • 1/2 Small orange, juiced

  • 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 it aside. Increase the temperature to 400℉ and preheat, lid closed.

  Grill: 400 ˚F

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• 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.

  Grill: 400 ˚F

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• 8

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

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  Ingredients

  • flat-leaf parsley, for serving