Plump, juicy scallops are infused with smoke in this summer seafood sensation. Scallops love citrus, and four kinds are used here to cut through the smokey flavor. Pink peppercorns add a fruity pop and pare well with the peppery arugula salad beneath.
Smoked Scallops with Arugula Salad featured on Maddie & Kiki’s BBQ Barn [1].
Ingredients:
- 1 ½ cups of apple or cherry wood chips (325ml)
- 8 jumbo scallops
- 2 tbsp lemon juice, freshly squeezed (30ml) (optional)
- 2 tbsp unsalted butter, melted (30ml) (optional)
- 1 ½ cups of fresh Arugula
- Salt to taste
For the Vinaigrette:
- Juice of 1 lime
- Juice of 1 lemon
- Juice of ½ orange
- Juice of 1 pink grapefruit
- ½ tbsp freshly ground pink peppercorns (7ml)
- Salt to taste
- 1 tbsp olive oil (15ml)
- ½ tsp fresh thyme, coarsely chopped
- 1 tbsp maple syrup (15ml)
Method:
- Place ½ cup of the wood chips in water to soak for 30 minutes.
- Prepare an indirect fire by setting one 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 butter and season with salt. 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. Add 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.
- Lay out a bed of fresh arugula and top with the smoked scallops. Drizzle the vinaigrette over the arugula and scallops and serve.