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Place scallops in ziptop bag with ¼ cup olive oil and 1 TBS of Jeff's original rub. Seal bag then roll and massage bag gently to fully coat scallops. Place bag in fridge for 1 hour to marinate. Place scallop onto one end of a thin slice of bacon. Wrap bacon around scallop allowing an overlap of about ½ inch.


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Cook the scallops for about 30-40 mins at 210 degrees F. Remove the scallops from the smoker when the internal temperature reaches 145 degrees F. Time to prepare the white wine garlic drizzle. Take a small saucepan, add some butter to it, and melt it over low temperature.


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Before you can smoke the scallops, they need to be properly prepared. Start by rinsing the scallops under cold water and patting them dry with paper towels. This will remove any excess moisture and ensure that the scallops absorb the smoky flavor during the smoking process. If the scallops still have the tough side muscle attached, simply.


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Make the brine. Mix the brine ingredients together in a pot with 2 cups of water, bring to a boil then let cool. Clean the scallops, then trim away the foot-like skin sticking out and the loose muscle. Once the brine is cool pour it into a glass container and add the scallops covering them fully. Cover and refrigerate over night.


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Instructions. Preheat the smoker to 225 degrees. Drizzle the scallops in olive oil and sprinkle the spices throughout. Rub the spices into the scallops. Load the scallops (and optional lemons) onto skewers or place them in a cast iron skillet and onto the smoker.


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Step 2: Wrap the scallop. Place scallop onto one end of a thin slice of bacon. Wrap bacon around the scallop allowing an overlap of about ½ inch. Cut bacon to fit perfectly. Push a toothpick through bacon overlap and all the way through scallop to secure. Repeat on all scallops.


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Add scallops to a bowl and combine with remaining coconut oil, salt, pepper, garlic powder, and paprika. Toss to coat. Add scallops to the hot pan and sear for 30 seconds per side. Remove from the pan to prevent further cooking. Next, arrange the scallops in a small roasting pan or aluminum foil pan. Add garlic and chopped basil and lightly stir.


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6. Remove the scallops from the grill. Increase the Traeger temperature to 400℉ and preheat with the lid closed for 10 minutes. 400 ˚F / 204 ˚C. 00:10. 7. Return the baking sheet with the scallops to the grill and brush with some of the orange-butter sauce, reserving the rest for serving.


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Rinse the scallops and dry thoroughly with a paper towel. Season with salt and pepper on each side. Place your scallops on the indirect side and throw a dash of wood chips on the coals to add that smoky flavor. Be careful not to add too many or use too strong of a flavor, as the scallops will absorb a lot of that flavor.


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Step One: Remove the scallops from their packaging and rinse them under cold running water. Place them on a paper towel and pat them dry. On a cutting board, slice a lemon into quarter-inch slices. Then cut the slices into quarters. Next, take the dry scallops and lemon quarter slices and put them onto skewers.


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The next thing you should consider is the size. You want to buy the biggest scallops you can find for smoking. Because scallops are sold on a count-per-pound basis, go for a smaller count. This will give you fewer but bigger scallops per pound. How to Prepare Scallops for Smoking. Scallops are usually clean when they come from the market.


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Preheat your Bradley smoker for 1 hour and 40 minutes with 64 F (18 C). *Make sure your smoker is on smoke only, no heat*. Place your scallops on a rack, and slide them into your Bradley smoker. After 45 minutes, take the scallops out of the smoker and dry them out. Proceed to add a little oil on a frying pan and once the oil is hot enough, add.


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Prepare smoker by placing 2-3 long sheets of aluminum foil along the bottom of the smoker element, underneath the rack, for easy cleanup. Brush grill rack clean. Set smoker to smoke. Set smoker to 225 degrees F. Smoke 25 minutes, scallops internal temperature should be 125 F. Serve with lemon wedge and fresh parsley.


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In a large bowl, stir together the lemon juice, EVOO, garlic, pepper, and salt. Add the dry scallops and toss carefully to coat. Set the scallops aside while you prepare your smoker. Remove one or two racks from your smoker. Add your desired wood chips to the tray and fill the water bowl 1/2 way.


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Instructions. Rinse the scallops under cold water and remove the "catch," a 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. Prepare the smoker for a 200 degrees F. cook using your favorite wood for flavor.


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How to make Smoked Scallops on the Traeger. PREHEAT: Preheat your Traeger to 225º PREP: Remove side muscle from scallops (see FAQ for more details) and give the scallops a quick rinse and pat dry with a paper towel. Season with Old Bay (or can even use a pinch of salt & black pepper!). SEAR: Heat a cast iron skillet (smoker-safe) over high heat. When hot, add canola oil.