Smokin-It User Forum!
Recipes => Fish => Topic started by: Buck on May 19, 2017, 06:24:44 PM
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S1 just dominated in the rain to make some out of this world Bacon Wrapped Smoked Sea Scallops. Incredibly smoked bacon forming the perfect "crust" with succulent, moist big ass sea scallop inside. This dish ties my Smoked Rack of Lamb with a Reverse Grilled Sear as the best thing to come out of my S1 so far! It's that good.
This is the best scallop I've ever had....if you remotely like scallops you MUST try this!
My recipe significantly follows one by Jeff Phillips (big ups to Jeff).
Setup...
1 lb Large Sea Scallops (about 13 in a pound)
Pat scallops dry and throw into galloon plastic ziploc bag
1/4 cup of olive oil into bag (it'll seem like way too much but don't skimp here unless you want hockey puck textured dry ass scallops)
Carefully massage scallops from outside of bag to apply olive oil
1 Tablespoon of your favorite dry rub into the bag
Massage scallops again from outside of bag to mix oil and rub
Into the fridge for 1 HOUR
Prep...
1 lb of THINLY CUT BACON
Slice bacon slices in half
(NOTE: often when you buy the regular cut supermarket bacon and slice it in half, there will be a leaner half and a more fatty half. If so, I would use the leaner half as that's what I did. If you use the more fatty half you may have to extend the cook time)
Lay half slice on board
Place scallop on far end of half slice and roll until overlap
Put toothpick through both ends of bacon and scallop
Place on regular smoke grate
Dust bacon wrapped scallops AGAIN with your dry rub
Smoker...
2.1 ounces of Maple wood (I used 4 small chunks)
Set smoker to 215F
Smoke for 70 Minutes
NO WATER PAN
Service...
Set on counter to rest for 3 minutes
Remove toothpick and pop whole thing into your mouth
ELECTRICITY + RAIN = YUM!
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Great success. And doing your smoke in the rain is a testament to the quality build of these smokers.
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Thanks David, my only concern on the smoker in the rain, other than electricity and water of course, is the temp knob. But I keep a coffee mug over it.
I love this smoker and the fact that it's great for quick smokes (<2 hours)
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Just....WOW!!!!
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Those look amazing! :)
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Adding this to the list. Thanks for the thorough post. Looks amazing.
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They look wonderful! How did you get the bacon cooked without drying out/overcooking the scallops. Inquiring minds would like to know.
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WoW!!! Saw this post the morning after making a batch of baby backs. So.......immediately went to the big box store and thawed out a bag.......and had THIS treat the same night.
SPOT ON recipe. Try it out! I used 2.25 oz of sugar maple - - - 185* for 1/2 hour, 225* for 0.8 hour, and ramped up to 275* at the end until it reached 275* (about 20 more minutes) and promptly pulled them.
*please don't rag me over the flake potatoes......I forgot to buy real ones because I was preoccupied with scallops!
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They look wonderful! How did you get the bacon cooked without drying out/overcooking the scallops. Inquiring minds would like to know.
The bacon protects the scallops from drying out - keeps the moisture in. One additonal point, often when you buy the regular cut supermarket bacon and slice it in half, there will be a leaner half and a more fatty half. If so, I would use the leaner half as that's what I did. If you use the more fatty half you may have to extend the cook time
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WoW!!! Saw this post the morning after making a batch of baby backs. So.......immediately went to the big box store and thawed out a bag.......and had THIS treat the same night.
SPOT ON recipe. Try it out! I used 2.25 oz of sugar maple - - - 185* for 1/2 hour, 225* for 0.8 hour, and ramped up to 275* at the end until it reached 275* (about 20 more minutes) and promptly pulled them.
*please don't rag me over the flake potatoes......I forgot to buy real ones because I was preoccupied with scallops!
YUM!
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I make these a lot and use a very similar recipe. Always a party hit.
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Made a big batch of these yesterday for a party.
Used Pork Bacon, Veal Bacon and Lamb Bacon. Went 70 minutes at about 215F due to the increase to a little more than double my original recipe above. Veal and Lamb bacon were an extreme PITA to wrap and secure around the scallop but really added serious depth of flavor.
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Jody - Nice looking plate full of goodness.