Smoking seafood really amps up the flavor! This Traeger smoked scallops recipe is fast, easy, and comes with a delicious herb and butter sauce that’s made with lemon and garlic. Fire up the pellet smoker and let’s make them!
Make this recipe with frozen scallops that are thawed, or use fresh scallops.
If you’re new to smoking food, see the step-by-step video at the bottom of this page.
Ingredients
Here’s what you need…
For the scallops
- Scallops (large, thawed if from frozen)
- Salt and pepper
For the lemon butter sauce
- Lemon juice
- Butter, salted
- Garlic
- Olive oil
- Parsley
Recipe steps
- 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.
For another smoked seafood appetizer, try this smoked shrimp recipe…
FAQs
Try alder, apple, or cherry for a big smoky flavor that pairs well with seafood.
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)
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).
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.
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).
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.
Try a new Smoker Recipe…
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The wrong meat thermometer will ruin your food… see the BBQ meat thermometers I credit for getting delicious results.
Want to get better at cooking on the smoker?
I’m here to help you put together delicious smoked food meals, right at home. If you have any questions, drop them in the comments.
Chat soon!
– Jenna
Next, browse the Sip Bite Go recipe collection…
Best Traeger Smoked Scallops Recipe | Sip Bite Go
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.
Corina says
Scallops were great