Bacon-wrapped scallops are a classic party bite, and the smoker gives them an extra layer of flavor. The trick is cooking the bacon partway first so it crisps before the scallops overcook. They are ready in under an hour.
The recipe
Ingredients
- 1 lb large dry-packed sea scallops (about 16, 10/20 size), fully thawed
- 8 slices regular-cut bacon, cut in half crosswise
- 1 tbsp olive oil or melted butter
- 1–2 tsp all-purpose BBQ rub or Cajun rub
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- Toothpicks, soaked in water for 15 minutes
- Smoking wood: apple, cherry, alder or pecan (chips, chunks or pellets)
Steps
- Thaw frozen scallops overnight in the refrigerator. Pull off the small side muscle if it's still attached, then pat the scallops very dry.
- Par-cook the bacon: lay the half slices on a paper-towel-lined plate and microwave 1–2 minutes, or bake at 400°F for 8–10 minutes, until some fat renders but the bacon is still soft enough to bend.
- Set up your smoker for 250°F with apple, cherry, alder or pecan. Let the fire settle until the smoke runs thin and blue.
- Brush the scallops lightly with oil and sprinkle with the rub. Wrap each scallop with a half slice of bacon and push a toothpick through to hold it.
- Place the scallops flat side down on a grill mat or perforated pan. Insert a probe into the center of one large scallop.
- Smoke for 30–45 minutes, until the scallops are opaque all the way through, feel firm, and read 145°F in the center.
- Mix the maple syrup and mustard. Brush it on the bacon in the last 5–10 minutes.
- For crisper bacon, sear the wrapped scallops in a hot cast-iron pan for 30–60 seconds per side. Serve right away.
Why this works
Raw bacon takes longer to cook than a scallop. If you wrap them raw, you end up with chewy, half-done bacon or overcooked scallops. Par-cooking the bacon first gives it a head start, so both finish at the same time. The bacon still needs to cook through and get crisp on the smoker.
Buy the right scallops
Look for "dry-packed" sea scallops. Wet-packed scallops are soaked in a solution that adds water, so they shrink and won't brown well. Large sizes like 10/20 (10 to 20 per pound) or U-10 (under 10 per pound) hold up better on the smoker and are less likely to dry out.
The seasoning
Scallops are sweet and mild, and the bacon already brings salt and smoke. A light dusting of our all-purpose BBQ rub or Cajun rub is plenty.
Best wood
Use a mild wood. Apple and cherry pair well with the bacon and maple. Alder is a gentle seafood classic, and pecan adds a little nutty depth.
How to tell it's done
Raw scallops are glossy and see-through. Cooked scallops are opaque white all the way through and feel firm, like the pad of your palm. The safe temperature for shellfish is 145°F. Scallops are small, so check the center of a big one with an instant-read thermometer. Pull them right at 145°F, because they turn rubbery fast after that.
Make ahead / storage
You can wrap the scallops up to 4 hours ahead and keep them covered in the fridge. Smoke them right before serving. Leftovers don't reheat well; refrigerate within 2 hours and eat within 1–2 days.
Variations
- Spicy maple. Add a pinch of cayenne or a few drops of hot sauce to the glaze.
- No bacon. Smoke plain scallops with garlic butter, like our smoked shrimp, for 20–30 minutes.
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