Smoked Scallops over Fennel Slaw

Ingredients

  • 8-12 large Scallops, abductor muscle removed
  • Salt & Pepper

 

  • 1 bulb Fennel, thinly sliced
  • 1 stalk Celery, thinly sliced
  • 1 Apple, julienned

Mint Vinaigrette

  • 1 ½ tsp Sugar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Olive Oil
  • ½ tsp Salt
  • 1 Tbsp fresh Mint, chopped

DIRECTIONS

  1. Toss Scallops in Salt & Pepper
  2. Preheat Bradley Smoker and smoke Scallops for 30 minutes at 250°F (121°C) with Bradley Pacific Blend Bisquettes
  3. Whisk together ingredients for vinaigrette
  4. Combine Fennel, Celery and Apple in a bowl and toss with vinaigrette
  5. Serve with Smoked Scallops.

 

Recipe by Lena Clayton