Elevate your seafood game with smoked scallops, easily made on a smoker or any Traeger pellet grill. These scallops are perfectly seasoned and smoked to achieve a tender, flavorful bite that’s sure to impress. Ideal for appetizers, main courses, or adding a gourmet touch to salads and pastas, this recipe is simple yet sophisticated, bringing a rich, smoky taste to your table.
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Key Ingredients
- Scallops
- Olive Oil
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Salt and Pepper
- Fresh Lemon
What Type of Scallops to Use
I recommend large sea scallops for this recipe. Here are the various types:
- Bay scallops: Small in size with a sweet, delicate flavor. They are often used in salads, soups, stews, and pasta.
- Sea scallops: These are larger than bay scallops and have more flavor. They are often grilled, baked, or sauteed.
- Diver scallops: These are hand-harvested by divers and are considered to be some of the best quality scallops available. They have a firm texture and sweet flavor.
How They Taste
Scallops have a sweet and delicate flavor. They are generally known for their tender and juicy taste. Some people describe the flavor as slightly nutty or buttery, with a tender texture that is both creamy and slightly firm. When cooked, they can take on the flavors of the spices and sauces they are prepared with.
Putting them on the smoker amplifies the flavor. I love to season with smoked paprika for additional bold flavor.
How to Clean Them
How to clean them will vary based on the type that you buy.
- Rinse the scallops under cold water and pat them dry with paper towels.
- If the scallops have a small muscle on the side, use a sharp knife to cut it off and discard it. This is optional, you can leave it if you wish.
- If the scallops have a rough or gritty surface, use a small brush to gently scrub it clean.
- Rinse the scallops again and pat them dry before using.
Do You Have to Use Skewers?
Nope! You can also place the scallops in a cast iron pan or any pan safe for the grill. The skewers are helpful if you’re looking to achieve grill marks and want to avoid placing them directly on the grates.
Skewers can help keep delicate seafood like shrimp, scallops, and small fish from falling through the grill grates. They also allow you to easily flip and turn the seafood during cooking, helping to ensure even cooking and prevent burning.
I like to use metal skewers because they are reusable and you don’t have to soak them beforehand. If you’re using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
If you’re using metal skewers, look for ones with a flat, wide blade to prevent the seafood from spinning around when you turn it.
How to Smoke Scallops
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Drizzle the scallops in olive oil and sprinkle spices throughout. Rub the spices into the scallops.
- Load the scallops (and optional lemons) onto skewers or place them in a cast iron skillet and onto the smoker.
- Smoke.
What Flavor Wood/Pellets to Use
My favorite flavors to use are fruit flavors and the Traeger Signature Blend.
- Cedar: Mild, smoky flavor that complements the delicate taste of seafood.
- Alder: Light, sweet, and slightly nutty flavor
- Apple: Imparts a mild sweetness to seafood.
- Maple: Mild, slightly sweet flavor
- Cherry: Mild, fruity flavor that goes well with seafood and is especially good with shellfish.
Smoker/Temperature
I recommend 225 degrees, that way the scallops don’t cook too fast and you’re able to achieve a smoky flavor without overcooking.
Cook Time/How Long to Smoke
Total cook time will vary based on the size of your scallops and how thick they are. Keep a close eye because smaller scallops will cook faster and may need to be removed from the grill faster than others.
How to Tell When the Scallops are Done
They are done smoking when they are opaque and no longer translucent. Cooking time will vary depending on the size and how thick your scallops are. While they cook, be sure to check for the following:
- Color: The edge of the scallops should be white or light golden brown and the center should be opaque.
- Texture: Scallops should feel firm to the touch, but not tough or rubbery.
- Internal temperature: Use a meat thermometer. The scallops are cooked through when their internal temperature reaches 115-130 degrees. Some cook their seafood until it reaches 145 degrees.
Be mindful and avoid overcooking the scallops. This will result in a tough, rubbery texture.
Can You Wrap Them in Bacon
Absolutely! If you are looking for crispy bacon, you may consider cooking the bacon half-through and then wrap the scallops and smoke them.
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
- Stovetop: Heat a small amount of butter or oil in a pan over medium heat. Add the scallops and cook until they are warm.
- Oven: Reheat them in a 350-degree oven until warm.
- Air Fryer: Reheat them at 350-degrees oven until warm.
- Microwave: I don’t recommend this method, it poses the greatest risk of overcooking them. If you must use it, be quick.
When reheating scallops, it is important to heat them until they are just warm and not too hot. Overheating can cause the scallops to become tough and rubbery.
Pair With These Recipes
Smoked Baked Potatoes
Smoked Salsa
Smoked Sweet Potatoes
Smoked Mac and Cheese
Smoked Baked Beans
Smoked Asparagus
More Smoked Recipes
Smoked Shrimp
Smoked Cod
Smoked Crab Legs
Smoked Scallops
Ingredients
- 1 pound raw scallops
- 1 teaspoon olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspon garlic powder
- 1/2 teaspoon smoked paprika Regular paprika is fine.
- salt and pepper to taste
- fresh lemon slices Optional
Instructions
- Preheat the smoker to 225 degrees.
- Drizzle the scallops in olive oil and sprinkle the spices throughout. Rub the spices into the scallops.
- Load the scallops (and optional lemons) onto skewers or place them in a cast iron skillet and onto the smoker.
- Smoke for 45 minutes to an hour or however long it takes to fully cook. The edge of the scallops should be white or light golden brown and the center should be opaque. Use a meat thermometer, the internal temperature should reach 115-130 degrees. Some cook their seafood until it reaches 145 degrees.
- Cool before serving.
