Buck
New member
S1 just dominated in the rain to make some out of this world Bacon Wrapped Smoked Sea Scallops. Incredibly smoked bacon forming the perfect "crust" with succulent, moist big ass sea scallop inside. This dish ties my Smoked Rack of Lamb with a Reverse Grilled Sear as the best thing to come out of my S1 so far! It's that good.
This is the best scallop I've ever had....if you remotely like scallops you MUST try this!
My recipe significantly follows one by Jeff Phillips (big ups to Jeff).
Setup...
1 lb Large Sea Scallops (about 13 in a pound)
Pat scallops dry and throw into galloon plastic ziploc bag
1/4 cup of olive oil into bag (it'll seem like way too much but don't skimp here unless you want hockey puck textured dry ass scallops)
Carefully massage scallops from outside of bag to apply olive oil
1 Tablespoon of your favorite dry rub into the bag
Massage scallops again from outside of bag to mix oil and rub
Into the fridge for 1 HOUR
Prep...
1 lb of THINLY CUT BACON
Slice bacon slices in half
(NOTE: often when you buy the regular cut supermarket bacon and slice it in half, there will be a leaner half and a more fatty half. If so, I would use the leaner half as that's what I did. If you use the more fatty half you may have to extend the cook time)
Lay half slice on board
Place scallop on far end of half slice and roll until overlap
Put toothpick through both ends of bacon and scallop
Place on regular smoke grate
Dust bacon wrapped scallops AGAIN with your dry rub
Smoker...
2.1 ounces of Maple wood (I used 4 small chunks)
Set smoker to 215F
Smoke for 70 Minutes
NO WATER PAN
Service...
Set on counter to rest for 3 minutes
Remove toothpick and pop whole thing into your mouth
ELECTRICITY + RAIN = YUM!
This is the best scallop I've ever had....if you remotely like scallops you MUST try this!
My recipe significantly follows one by Jeff Phillips (big ups to Jeff).
Setup...
1 lb Large Sea Scallops (about 13 in a pound)
Pat scallops dry and throw into galloon plastic ziploc bag
1/4 cup of olive oil into bag (it'll seem like way too much but don't skimp here unless you want hockey puck textured dry ass scallops)
Carefully massage scallops from outside of bag to apply olive oil
1 Tablespoon of your favorite dry rub into the bag
Massage scallops again from outside of bag to mix oil and rub
Into the fridge for 1 HOUR
Prep...
1 lb of THINLY CUT BACON
Slice bacon slices in half
(NOTE: often when you buy the regular cut supermarket bacon and slice it in half, there will be a leaner half and a more fatty half. If so, I would use the leaner half as that's what I did. If you use the more fatty half you may have to extend the cook time)
Lay half slice on board
Place scallop on far end of half slice and roll until overlap
Put toothpick through both ends of bacon and scallop
Place on regular smoke grate
Dust bacon wrapped scallops AGAIN with your dry rub
Smoker...
2.1 ounces of Maple wood (I used 4 small chunks)
Set smoker to 215F
Smoke for 70 Minutes
NO WATER PAN
Service...
Set on counter to rest for 3 minutes
Remove toothpick and pop whole thing into your mouth
ELECTRICITY + RAIN = YUM!
![IMG_20170520_185046824[1].jpg](/data/attachments/5/5749-8a2529870497826e3356e0519a0bff7d.jpg?hash=y3Yk3NtjUs)
