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Scallops
in the Cookshack Smokette
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MainelyDave |
| Sometimes
your smoking opportunities come all unexpectedly. This was the case today.
The Mrs. had a craving for scallops. So being the good husband, I scurried
down to my favorite local seafood purveyor and bought a couple pounds. She
sauteed hers, leaving quite a few for me to experiment on. |
Click
image to enlarge |
| I
decide to do a variation of a recipes in the Smoke
and Spice cookbook by Cheryl and Bill Jamison. This book is almost a
BBQ bible. Amen. |
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| I
mix it up and let the scallops marinate in the olive oil, lemon juice, salt
and pepper for about a 1/2 hour. |
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| Meanwhile,
I fabricate a vented foil dish for smoking them in by punching holes in
a disposable foil pan. |
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| And
into the smoker they go. I preheated at 200 degrees for about 20 minutes,
then left it 200 degrees. I have a very small piece of cherry wood in the
wood box. I would of preferred alder, but didn't have any on hand. |
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| I
checked them at 20 minutes, but still needed more time. I let them go for
another 10 minutes, or 30 minutes total. |
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| In
the plate and ready to eat. I mixed up a mayo sauce (also in Smoke in Spice)
to go along with the scallops. |
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Final Conclusions
- The scallops were out of this world! Just the right amount of smoke,
although, I must the admit, the mayo sauce really pulled this all together.
Without it, the smoke would of been too much. Next time, I may just bypass
the pre-heating, and let them go for 35 minutes or so at 200 degrees.
For plating purposes, it would be nice to have some fresh parsley for
garnish. A light drizzle of butter would be a nice touch, too.
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any questions or comments, send me a message.
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