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.
Prep Time
Cook Time
Pellets
4
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
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 / 74 ˚C
Super Smoke
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 / 204 ˚C
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!