Tag Archives: Scallops

Cobb Cooker Recipes, Pork, Seafood

Bacon Wrapped Scallops on Cobb Cooker

Ingredient:

  • 10oz Scallops
  • 12 pieces of Bacon
  • Cayenne Pepper
  • Salt

Directions:

  1. Prepare your Cobb Cooker, light a Cobblestone and put on the Grill attachment.  Leave to warm up whilst preparing scallops.
  2. Wrap the bacon around each scallop nicely and secure tightly with a metal skewer.  You may thread two of them on each skewer.  Season both the surfaces of the scallop with some salt and cayenne pepper.
  3. Place the bacon wrapped scallops on to the grill plate.  Keep turning the scallops until the bacon becomes charred, brown and slightly crispy, approx. 6-10 minutes.
  4. Serve immediately and enjoy.

Recipe compliments of Rasa

Bradley, Fruit, Seafood

Hot Smoked Scallops and Mango Salsa

Ingredients for Salsa

  • 1 ½ Tblsp fresh Lime Juice
  • 2 tsp Brown Sugar
  • 1 ½ cups diced ripe Mango
  • 1 small Cucumber, peeled, seeded and cut into ½ inch dice
  • 1 ½ Tblsp finely diced Red Onion
  • ¼ – ½ Habanero or Scotch Bonnet Chile, seeded and minced
  • 1 ½ tsp finely chopped Candied Ginger
  • 1 Tblsp fresh Mint, chopped

Ingredients for Scallops

  • 2 pounds Sea Scallops (about 20 scallops)
  • Sea Salt and freshly ground Black Pepepr

Directions for Salsa:

  1. Combine the lime juice and sugar in a bowl and whish until the sugar is dissolved.
  2. Add the remaining salsa ingredients and gently toss to mix.
  3. Transfer to an attractive serving bowl and serve within a few hours of making.

Directions for Scallops:

  • Prepare your Bradley Smoker with Bisquettes of choice.  Set temperature to 107°C (225°F).
  • Arrange the scallops on Bradley Magic Mats on the smoker rack.  Lightly sprinkle with salt and pepper.
  • Smoke the scallops until lightly bronzed with smoke and translucent, about 20 minutes.  Do not overcook.
  • Arrange the scallops on a platter and serve with the mango salsa.
  • Enjoy.

Recipe compliments of Bradley Smoker US

Bradley, Fruit, Seafood

Alder Smoked Scallops with Citrus and Garlic Butter Sauce

Ingredients

  • 1 ½ – 2 pounds Sea Scallops (about 15-20 scallops)
  • 2 Tblsp Lemon Juice
  • Freshly Ground Black Peppercorns as needed
  • Kosher Salt as needed
  • 1 clove Garlic, finely minced
  • ½ small Orange Zest
  • ½ small Orange Juice
  • 14 Tblsp Worcestershire Sauce
  • 1 ½ Tblsp fresh Parsley or Tarragon, chopped

Directions

  1. Rinse the scallops under cold water and remove the “catch”, the small muscle running vertically on the side of the scallop.  Pat dry. 
  2. Season the scallops with salt and pepper and arrange them on Bradley Magic Mats on a smoker rack. 
  3. Prepare your Bradley Smoker with Alder Bisquettes.  Set temperature to 92°C (200°F).
  4. Smoke for 20-35 minutes (depending on size of scallops) or until the scallops are just translucent and slightly firm.  Do not overcook as the scallops with be rubbery and tasteless.
  5. Whilst the scallops are smoking, melt the butter in a small saucepan over medium/low heat.  Add the garlic, orange zest, orange juice, Worcestershire Sauce and parsley.  Simmer for 5 minutes.  Keep warm.
  6. Serve the scallops hot with the warm citrus butter sauce.
  7. Enjoy.

Recipe compliments of Traegergrills

Bradley, Seafood

Smoked Scallops

Ingredients

  • 2 pounds Sea Scallops (about 20 scallops)
  • 2 Tblsp Lemon Juice
  • 1 Tblsp coarsely Ground Peppercorns
  • 1 tsp coarse Kosher Salt
  • Lemon & Lime Zest – for garnish

Directions

  1. Rinse the scallops under cold water and remove the “catch”, the small muscle running vertically on the side of the scallop.  Pat dry.  Place the scallops in a mixing bowl and season with the lemon juice, pepper and salt.
  2. Prepare your Bradley Smoker with Bisquettes of choice.  Set temperature to 92°C (200°F).
  3. Place the scallops on Braadley Smoker Magic Mats on smoker rack and smoke for 30-40 minutes or until the scallop are just translucent and slightly firm.  Do not overcook as the scallops with be rubbery and tasteless.
  4. Transfer the scallops to a warmed serving plate.  Garnish the scallops with the zest and serve.  Or place a small amount of spring salad mix in a scallop shell and plate two or three scallops per shell.
  5. Enjoy.

Recipe compliments of Fiery Foods

Bradley, Seafood

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