Exquisite Smoked Scallops In A Citrus Vinaigrette Recipe

Difficulty:

2/5

Serves:

6 PEOPLE

Prep Time:

45 minutes

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Smoked Scallops In A Citrus Vinaigrette Recipe

This Smoked Scallops with Citrus Vinaigrette recipe combines tender, delicately smoked jumbo scallops with a refreshing dressing made from fresh citrus juices, maple syrup, pink peppercorns, and thyme. Featured on License to Grill, host Rob Rainford serves these flavorful smoked scallops over fresh arugula, creating an elegant seafood appetizer that’s perfect for summer entertaining, dinner parties, and special occasions.

The Inspiration

Scallops are prized for their naturally sweet flavor, delicate texture, and versatility in seafood cooking. While they are commonly pan-seared or grilled over direct heat, gently smoking scallops introduces a distinctive layer of flavor that complements their natural sweetness without overpowering it.

On License to Grill, Rob Rainford demonstrates how outdoor grilling can extend beyond familiar barbecue favorites. His approach to smoked scallops highlights the possibilities of indirect cooking, allowing delicate seafood to absorb aromatic smoke while cooking gently at a controlled temperature.

Perfect for elegant dinners, backyard celebrations, or seafood-focused gatherings, this dish demonstrates how simple smoking techniques and fresh ingredients can transform scallops into a beautifully balanced appetizer.

Ingredients

1 ½ cups of apple or cherry wood chips (325ml)
18 Jumbo scallops
¼ cup of lemon juice, freshly squeezed (60ml) (optional)
¼ cup of unsalted butter, melted (60ml) (optional)
3 cups of fresh Arugula
Vinaigrette
Juice of 2 limes
Juice of 2 lemons
Juice of 1 orange
Juice of 2 pink grapefruits
1 tablespoon of pink peppercorns (15ml)
Pinch of salt
2 tablespoons of olive oil (30ml)
1 teaspoon fresh thyme, coarsely chopped
2 tablespoons of maple syrup (30ml)

Method

Place ½ cup of the wood chips in water to soak for 30 minutes.
Prepare and indirect fire by place on burner on high heat and leaving the others off.
Squeeze the excess water from the soaked wood chips and place them in the center of a large piece of foil. Add the dry wood chips. Fold the foil up to create a sealed package. Using a fork, poke holes in both sides of the smoke package. Place the package directly on top of the heat source and slide the grill grate over top. Close the lid wait for smoke. When the cavity of the grill is full of smoke, lower the heat and bring the grill to 220 °F (110°C).
Place the scallops on a perforated tray or a disposable aluminum pan. Drizzle them with lemon juice and melted unsalted butter. Place them on the cool side of the grill and close the lid. Smoke until opaque and firm to the touch – from 30-45 minutes.
Meanwhile prepare the dressing. Place all of the juice from the various fruit into a bowl. Add the remaining ingredients and whisk together. Place in the fridge to set up for 30 minutes. Drizzle over a bed of fresh Arugula and smoked scallops.

Serving Suggestions

For a beautiful appetizer presentation, serve three smoked scallops over a small bed of fresh arugula on individual chilled plates. Drizzle the citrus vinaigrette lightly over the scallops, allowing the bright dressing to complement the natural sweetness of the seafood. The fresh greens provide visual contrast and a pleasant peppery flavor, making the dish an attractive starter for a multi-course dinner.

For summer entertaining, arrange the scallops on a large serving platter over a generous layer of arugula. Drizzle the citrus vinaigrette across the platter just before serving to create an inviting family-style presentation. This approach works especially well for outdoor dinner parties, holiday gatherings, and special celebrations.

If you’re creating a complete barbecue menu, serve these scallops as a refreshing first course before grilled chicken, salmon, or vegetables. Their light texture and citrus-forward flavor make them an excellent introduction to a larger meal.

Final Thoughts

This Smoked Scallops with Citrus Vinaigrette recipe celebrates the delicate sweetness of fresh seafood, the aromatic richness of fruitwood smoke, and the refreshing brightness of citrus.

Featured on License to Grill, Rob Rainford’s recipe demonstrates how indirect grilling can transform jumbo scallops into an elegant appetizer with layers of flavor. The gentle smoking process adds depth without overwhelming the seafood, while the homemade citrus vinaigrette introduces freshness and balance.

Find more recipes from License to Grill here!