I have been eating scallops for most of my adult life but until I tried them smoked, I had no idea just how good they could really be. Bacon wrapped smoked scallops should be on your menu for an upcoming meal, party or get-together.
You really don't need a reason, these are really that good. Some things like smoked lobster, smoked shrimp and now, smoked scallops are a seafood lovers delight.
If you are thinking for one second that the smoke and/or the bacon will get in the way of the natural goodness of the scallop then you would be incorrect. The scallop's natural good flavor shines right through and the smoke and bacon just sort of enhance that goodness.
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Prep Time: 1.5 hours
Cook Time: 1 hour
Smoker Temp: 210°F (99°C)
Meat Finish Temp: 145°F (63°C)
Recommended Wood: Hickory (I have also used apple and it was very good)
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.
Wrap in Bacon
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)
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°F (99°C).
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.
Smoking 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 (63°C). I removed the ones that were 145°F (63°C) and left the others for a few more minutes before taking them out of the smoker.
This is where the Thermapen 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.
Serve the Scallops
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.
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Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
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