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    Home » Recipes » Grill Recipes » Smoker Recipes » Smoked Scallops With Garlic Butter Sauce

    Smoked Scallops With Garlic Butter Sauce

    Published: Apr 18, 2022 · Modified: Aug 13, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Traeger Smoked Scallops Recipe images on pellet grill with text overlay

    This quick Traeger smoked scallops recipe is packed with a huge smoke flavor. My method of smoking scallops on the pellet grill includes an herby, butter sauce with lemon and garlic. It’s so good! Let’s smoke ‘em…

    Traeger Smoked Scallops
    When it comes to smoked seafood recipes, scallops are at the top of my list!

    HEY THERE — Are you on instagram? I post quick, easy smoker recipes there @sipbitego.

    Table of Contents

    • Why this is the best smoked scallops recipe for beginners
    • Ingredients
    • How to smoke scallops on the Traeger pellet grill
    • FAQs
    • More Tasty Grill + Smoker Recipes
    • Meat thermometer recommendations
    • Meat thermometer recommendations
    • Are you a foodie, too?
    • Best Traeger Smoked Scallops Recipe | Sip Bite Go

    Why this is the best smoked scallops recipe for beginners

    • It’s an easy, yet very gourmet smoker recipe!
    • Perfect for a crowd.
    • Fast ​​cook time.
    • Super simple prep.
    • Use frozen scallops that are thawed, or use fresh scallops.
    • Includes a sauce! You’ll see how to cook pellet grill scallops in a butter sauce that’s easy to make. 
    • New to smoking food? See my step-by-step full length video demo on the Traeger for smoked scallops with butter sauce – just scroll to the bottom of this page. 
    Traeger Smoked Scallops Appetizer platter

    Ingredients

    Here’s what you need to make smoked scallops Traeger style.

    Infographic with ingredients list for smoked scallops with butter sauce on traeger grills

    For smoking scallops in a cast iron pan on the smoker

    • Scallops (large, thawed if from frozen)
    • Salt and pepper

    For the lemon butter sauce

    • Lemon juice
    • Butter, salted
    • Garlic 
    • Olive oil
    • Parsley
    Cast iron smoking sea scallops in lemon garlic butter sauce on pellet grill
    Since smoker scallops cook quickly (10-15 minutes), you’ll want to measure out the ingredients for this smoked scallop sauce ahead of time so you can pop them in the pan at the right time.

    How to smoke scallops on the Traeger pellet grill

    Now I’ll walk you through it…

    Infographic demonstrating how to make smoked scallops recipe on pellet grills with captions

    Quick look at smoker scallops recipe

    1. Preheat the smoker with cast iron in it, and prepare scallops with seasoning. 
    2. Smoke scallops on each side.
    3. Add sauce ingredients and finish smoking scallops.
    4. Garnish with fresh herbs and enjoy.
    Smoking scallops on cast iron skillet in Traeger pellet grill

    Detailed recipe steps

    1. Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 450 degrees F. Add a large cast iron pan on top of the grill grates in the smoker so it also preheats during this time (my cast iron skillet in the Sip Bite Go recipe demo is 12” round).
    2. Prep scallops for smoking. First, if desired, remove the “foot” of the scallop – officially called the adductor muscle – if you see one still attached, hanging off the scallop. Then run the scallops under cold running water. Next, pat scallops dry with a paper towel. Season both sides of the scallops with salt and pepper. (This is also a good time to prep the sauce ingredients for later so you can quickly add them when the time comes)
    3. Smoke scallops in a cast iron pan. Add olive oil to the preheated cast iron skillet in the Traeger. Add scallops and close the pellet grill lid. Sear the scallops in the smoker for 5 – 8 minutes, until golden brown. 
    4. Continue smoking scallops on the other side. Flip scallops over, close the lid again, and let them smoke for 5 minutes.
    5. Quickly add sauce ingredients to the cast iron pan in the smoker. Toss in the butter, chopped garlic, and lemon juice. Smoke scallops in butter sauce 5 more minutes (the butter smokes as it melts and tastes so delicious). 
    6. Remove scallops. The skillet will be hot, so carefully remove the cast iron pan with smoked scallops when scallops reach about 120 degrees F as measured with an internal read thermometer (with intention that they’ll rise to 125 degrees F when served).
    7. Finish smoked scallops. Top with chopped parsley and enjoy.
    Traeger smoked scallops appetizer with the lemon butter sauce

    Want another smoked seafood appetizer idea? See this tasty smoked shrimp recipe…

    FAQs

    What wood chips do you use to smoke scallops?

    Try alder, apple, or cherry for a big smoky flavor that pairs well with seafood.

    Do you have to remove the adductor muscle from scallops before smoking?

    It’s up to you. We did in the demo, but actually in the US it’s common to leave this little scallop “foot”, or what’s formally called the adductor muscle, on the scallop. (and in case you’re wondering what they are, they’re used by the scallop to open and close the valve of the shell)

    What’s the difference between sea scallops vs bay scallops?

    You want to smoke sea scallops for this recipe for the temperatures to be correct. Sea scallops are larger (the size of a marshmallow) and bay scallops are smaller (gum ball size). 

    Do you need a brine for smoked scallops?

    In some cases, you might want to brine scallops before smoking them to make them taste better. If you’re using “wet scallops” (also called ​​”soaked” or “treated”), they’ve likely been treated with phosphates (specifically sodium tripolyphosphate) and might have a metallic flavor.

    To make an easy dry brine for smoked scallops, add a bit more salt to the salt and pepper step of this recipe and rest them in the fridge for 15 minutes prior to cooking on the smoker. 

    How do you know if you have wet scallops?

    To determine if you are working with “wet scallops” you’ll want to check the appearance of them. White colored scallops are “wet” and flesh colored, almost translucent scallops are “dry scallops” (which don’t really need a brine). 

    What do you do with smoked scallops?

    Serve your smoked scallops appetizer as is with the lemon butter sauce, topped with fresh parsley, or add smoked scallops to fettuccine pesto pasta or your favorite salad recipe. 

    Traeger Smoked Scallops with butter sauce and herbs

    More Tasty Grill + Smoker Recipes

    • Smoked mac and cheese
    • Smoked cream cheese
    • Smoked brisket flat
    • 321 ribs
    • Beer can chicken on the smoker
    • Smoked wings
    • Smoked tomahawk steak
    • Traeger tri tip
    • Smoked turkey breast
    • Smoked turkey legs
    • Whole smoked turkey
    • Smoked Traeger pizza
    • Smoked onion rings
    • Traeger smoked ham
    • Smoked whole chicken
    • Smoked jalapeno poppers
    • Smoked corn on the cob
    • Traeger beef ribs
    • Smoked leg of lamb
    • Smoked shrimp
    • Grilled chicken wings
    • Grilled skirt steak
    • Flank steak marinade
    • Grilled potato wedges
    • Smoked pulled pork
    • Want more? See my lineup of easy smoker recipes

    See my favorite smoker tools and seasonings in my Amazon Storefront.

    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    Smoker Sea Scallops on Cast Iron Skillet

    Are you a foodie, too?

    Hey home chefs, hope that answers all your questions about how to smoke scallops for a tasty appetizer. You can also cold smoke them at a much lower temperature, but that’s another recipe for another day. 

    If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection. 

    Traeger Smoked Scallops

    Best Traeger Smoked Scallops Recipe | Sip Bite Go

    This quick Traeger smoked scallops recipe is packed with a huge smoke flavor. My method of smoking scallops on the pellet grill includes an herby, butter sauce with lemon and garlic. It’s so good!
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: BBQ
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 2 people
    Calories: 381kcal
    Author: Jenna Passaro

    Equipment

    • Lodge Pre-Seasoned Cast Iron Grill Pan
    • Traeger Pellet Grill Ironwood 650

    Ingredients

    For smoking scallops in a cast iron pan on the smoker

    • 1 lb scallops large sea scallops, thawed overnight if from frozen
    • ½ tsp salt
    • ¼ tsp pepper

    For the lemon butter sauce

    • ½ lemon juice
    • 3 tbsp butter salted if desired
    • ½ tbsp garlic chopped
    • 1 tbsp olive oil
    • 1 tbsp parsley fresh chopped

    Instructions

    • Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 450 degrees F. Add a large cast iron pan on top of the grill grates in the smoker so it also preheats during this time (my cast iron skillet in the Sip Bite Go recipe demo is 12” round).
    • Prep scallops for smoking. First, if desired, remove the “foot” of the scallop – officially called the adductor muscle – if you see one still attached, hanging off the scallop. Then run the scallops under cold running water. Next, pat scallops dry with a paper towel. Season both sides of the scallops with salt and pepper. (This is also a good time to prep the sauce ingredients for later so you can quickly add them when the time comes)
    • Smoke scallops in a cast iron pan. Add olive oil to the preheated cast iron skillet in the Traeger. Add scallops and close the pellet grill lid. Sear the scallops in the smoker for 5 – 8 minutes, until golden brown.
    • Continue smoking scallops on the other side. Flip scallops over, close the lid again, and let them smoke for 5 minutes.
    • Quickly add sauce ingredients to the cast iron pan in the smoker. Toss in the butter, chopped garlic, and lemon juice. Smoke scallops in butter sauce 5 more minutes (the butter smokes as it melts and tastes so delicious).
    • Remove scallops. The skillet will be hot, so carefully remove the cast iron pan with smoked scallops when scallops reach about 120 degrees F as measured with an internal read thermometer (with intention that they’ll rise to 125 degrees F when served).
    • Finish smoked scallops. Top with chopped parsley and enjoy.

    Video

    Notes

    See the recipe: https://sipbitego.com/smoked-scallops
    Watch the full-length YouTube recipe video for Traeger smoker scallops on Sip Bite Go’s YouTube channel.

    Nutrition

    Calories: 381kcal | Carbohydrates: 11g | Protein: 28g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1608mg | Potassium: 530mg | Fiber: 1g | Sugar: 1g | Vitamin A: 708IU | Vitamin C: 18mg | Calcium: 34mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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