Smoked Scallops with Citrus-Herb Butter for Pellet Smokers

How to Make Smoked Scallops with Citrus-Herb Butter for Pellet Smokers

1. 1

   Step 1: Trim, dry, and season scallops

   Remove any side muscle from scallops and pat them very dry with paper towels — dryness is key for a good sear. Toss scallops gently with the olive oil, then season both sides with kosher salt and freshly ground black pepper; set on a tray while you prepare the butter and smoker.

   For this step

   • 1 1/2 lbSea scallops (dry-packed)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1 tbspExtra-virgin olive oil
   
2. 2

   Step 2: Make the citrus-herb butter

   In a small saucepan over low heat, gently melt the unsalted butter until just liquid (do not brown). Remove from heat and stir in lemon zest, 1 tablespoon lemon juice, and the chopped parsley and chives; taste and adjust with a pinch of salt and pepper. Keep warm or return briefly to very low heat before serving.

   For this step

   • 1 eachLemon (zest + 1 tbsp juice)
   • 2 tbspFresh herbs (parsley + chives), finely chopped
   
3. 3

   Step 3: Preheat pellet smoker

   Fill the hopper with apple or cherry pellets and preheat the pellet smoker to 225°F (107°C) for a mild fruitwood smoke profile. Arrange the grill grate clean and lightly oiled so the scallops won't stick.

   For this step

   • 1 lbApple or cherry wood pellets (for pellet smoker)
4. 4

   Step 4: Smoke briefly, then finish hot

   Place scallops on the smoker grate spaced apart and smoke at 225°F for 8–12 minutes until they register about 110–115°F internally and have a hint of smoke. Transfer scallops to a very hot cast-iron skillet or raise the smoker temperature to 450°F and sear for 30–45 seconds per side until nicely golden and an instant-read thermometer reads 125–130°F for medium; avoid overcooking. During the last 15–30 seconds of sear, spoon warm citrus-herb butter over scallops to glaze them.
   
5. 5

   Step 5: Rest and serve

   Let scallops rest off heat for 1–2 minutes, then plate and spoon any remaining citrus-herb butter over them. Garnish with extra herbs and lemon wedges; serve immediately with simple sides like grilled vegetables, herbed rice, or a light salad.

1. Remove any side muscle from scallops and pat them very dry with paper towels — dryness is key for a good sear. Toss scallops gently with the olive oil, then season both sides with kosher salt and freshly ground black pepper; set on a tray while you prepare the butter and smoker.
2. In a small saucepan over low heat, gently melt the unsalted butter until just liquid (do not brown). Remove from heat and stir in lemon zest, 1 tablespoon lemon juice, and the chopped parsley and chives; taste and adjust with a pinch of salt and pepper. Keep warm or return briefly to very low heat before serving.
3. Fill the hopper with apple or cherry pellets and preheat the pellet smoker to 225°F (107°C) for a mild fruitwood smoke profile. Arrange the grill grate clean and lightly oiled so the scallops won't stick.
4. Place scallops on the smoker grate spaced apart and smoke at 225°F for 8–12 minutes until they register about 110–115°F internally and have a hint of smoke. Transfer scallops to a very hot cast-iron skillet or raise the smoker temperature to 450°F and sear for 30–45 seconds per side until nicely golden and an instant-read thermometer reads 125–130°F for medium; avoid overcooking. During the last 15–30 seconds of sear, spoon warm citrus-herb butter over scallops to glaze them.
5. Let scallops rest off heat for 1–2 minutes, then plate and spoon any remaining citrus-herb butter over them. Garnish with extra herbs and lemon wedges; serve immediately with simple sides like grilled vegetables, herbed rice, or a light salad.