Place the scallops down into a gallon sized ziptop bag and pour about ¼ cup of olive oil down into the bag.
Roll the bag around gently to coat the scallops with the oil.
Put about a tablespoon of my original rub (Purchase formula here | Purchase bottled rub) into the bag, seal it up and roll around gently to coat.
I poured them back out of the bag to show a better picture of what they look like.
Place bag of seasoned scallops in fridge for about 1 hour to marinate. The rub will mix with the olive oil and create a really nice marinade that will really compliment the natural flavor and texture of the scallops.
After marinating the scallops, remove them from the fridge.
Place one of the scallops onto the end of a strip of bacon like so..
Hold the bacon onto the scallop while you give it a full roll.
Let the bacon overlap about ½ inch and cut it off.
Push an extra long toothpick through the overlap and out of the other side of the scallop to hold everything securely.
Repeat the wrapping and securing on all of the scallops.
Place the scallops on a rack or a cookie sheet (this makes it easy to carry them out to the smoker)
Sprinkle a good dose of my Texas rub (Purchase formula here | Purchase bottled rub) onto the outside of the scallops and the bacon before calling them “ready to smoke”.
It is imperative that these scallops cook at a low temperature to give them time with the smoke and to make sure that they do not get done too quick or overcook.
Set up your smoker for cooking at about 210 to 220°F.
You will need enough smoking wood for about 20-30 minutes of smoke and the rest of the time can be heat alone.
Once the smoker is set up and holding steady at the goal temperature, you are ready to smoke the scallops.
Place the scallops directly on the smoker grate or just place the rack onto the top of the smoker grate if it fits your particular smoker.
I only added smoke for about 20 minutes but you could easily add smoke for a longer time or the full hour as long as your smoke is nice and thin like it should be and not the huge white billowing smoke.
I checked my scallops at 45 minutes and they were not quite there so I let them continue. At about 55 minutes most of them had reached 145°F. I removed the ones that were 145°F and left the others for a few more minutes before taking them out of the smoker.
This is where the Thermapen Mk4 comes in handy.. it reads in about 2 seconds and you can easily check things like this quickly to make sure every piece is perfectly done before removing it from the smoker.
These are fancy and I can see these being served with any number of sides at a family dinner or get together. We were in test mode and ate them right off the rack.. amazed at the flavor and wishing we had made twice as many.
- Pick out or request scallops that are all the same size and thickness for best results.
- Be sure to use thin sliced bacon. You can also use the precooked bacon or partially cook your own but it does not wrap as well and the presentation suffers in my opinion.
- Do not overcook scallops.
- Scallops can be a little pricey so use them as small appetizer rather than the entree if you are trying to be frugal.
- The best way to eat these bacon wrapped smoked scallops is like sushi.. put the whole thing in your mouth at one time for the full effect.