I did these last week, and my family of three gobbled them up in about 10 minutes. I’m going to double the recipe next time.
Ingredients
1 pound large scallops
1/2 teaspoon Kosher salt
Marietta’s Fish Rub
Orange-Herbed Butter (recipe below)
Method
Orange-Herbed Butter
Ingredients
8 tablespoon salted butter
1 clove garlic, minced
Zest from 1/2 small orange
Juice from 1/2 small orange
1/4 teaspoon Worcestershire sauce
3/4 teaspoon dried tarragon
Salt to taste
Method
Ingredients
1 pound large scallops
1/2 teaspoon Kosher salt
Marietta’s Fish Rub
Orange-Herbed Butter (recipe below)
Method
- Dry brine scallops for one hour with 1/2 teaspoon Kosher salt per pound.
- Rub with olive oil.
- Season with Marietta’s Fish Rub.
- Smoke at 225°F until 135-140°F internal temp (about an hour). Scallops should be opaque. Don’t overcook!!
- Serve with Orange-Herbed Butter (recipe below).
Orange-Herbed Butter
Ingredients
8 tablespoon salted butter
1 clove garlic, minced
Zest from 1/2 small orange
Juice from 1/2 small orange
1/4 teaspoon Worcestershire sauce
3/4 teaspoon dried tarragon
Salt to taste
Method
- Melt butter in a small saucepan over medium-low heat.
- Add the garlic, orange zest, orange juice, Worcestershire sauce, and tarragon.
- Simmer for 5 minutes.
- Salt to taste.
- Strain out solids. Keep warm.
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