Smoking scallops adds another layer of flavor that you just can't get from a skillet or grill alone. I've cooked plenty of seafood over the years, and this is one of my favorite ways to make scallops feel a little extra without adding a bunch of complicated steps. They're buttery, smoky, and the kind of dish that makes people think you worked a lot harder than you did.
You will also love my Grilled Scallops recipe.
Smoked Scallops Ingredients
- Scallops: Large sea scallops or diver scallops are the best choice. They're big enough to develop a beautiful golden crust on the outside while staying tender and juicy in the center. Look for dry-packed sea scallops whenever possible. Unlike wet-packed scallops, they haven't been treated with preservatives or added water, which means they sear better, taste sweeter, and won't release excess liquid on the grill. Avoid smaller bay scallops for grilling because they cook too quickly and can easily overcook or fall through the grates.
- Olive Oil
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Salt and Pepper
- Fresh Lemon
How to Smoke Scallops
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Drizzle the scallops in olive oil and sprinkle spices throughout. Rub the spices into the scallops.
- Load the scallops (and optional lemons) onto skewers or place them in a cast iron skillet and onto the smoker.
- Smoke.
Smoked Scallops Recipe
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Equipment
Ingredients
- 1 pound raw scallops
- 1 teaspoon olive oil
- ½ teaspoon onion powder
- ½ teaspon garlic powder
- ½ teaspoon smoked paprika Regular paprika is fine.
- salt and pepper to taste
- fresh lemon slices Optional
Instructions
- Preheat the smoker to 225 degrees.
- Drizzle the scallops in olive oil and sprinkle the spices throughout. Rub the spices into the scallops.
- Load the scallops (and optional lemons) onto skewers or place them in a cast iron skillet and onto the smoker.
- Smoke for 45 minutes to an hour or however long it takes to fully cook. The edge of the scallops should be white or light golden brown and the center should be opaque. Use a meat thermometer, the internal temperature should reach 115-130 degrees. Some cook their seafood until it reaches 145 degrees.
- Cool before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Smoked scallops have a naturally sweet, buttery flavor with an added layer of smoky richness that makes them taste like something you'd order at a high-end seafood restaurant. The smoke enhances the flavor instead of covering it up.
Putting them on the smoker amplifies the flavor. I love to season with smoked paprika for additional bold flavor.
Scallops are one of the easiest types of seafood to prep. If you're using fresh or thawed sea scallops, rinse them briefly under cold water and pat them completely dry with paper towels. Check the side of each scallop for a small, tough piece of tissue called the side muscle and pull it off if it's still attached. That's it.
The biggest key is getting the scallops as dry as possible before cooking so they sear properly and develop that golden crust instead of steaming.
Nope! You can also place the scallops in a cast iron pan or any pan safe for the grill. The skewers are helpful if you’re looking to achieve grill marks and want to avoid placing them directly on the grates.
Skewers can help keep delicate seafood like shrimp, scallops, and small fish from falling through the grill grates. They also allow you to easily flip and turn the seafood during cooking, helping to ensure even cooking and prevent burning.
I like to use metal skewers because they are reusable and you don’t have to soak them beforehand. If you’re using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
If you’re using metal skewers, look for ones with a flat, wide blade to prevent the seafood from spinning around when you turn it.
I like using milder woods that complement their natural sweetness instead of overpowering it. Apple, cherry, and pecan pellets are my top choices because they add a subtle smoky flavor that lets the scallops shine. If you want a slightly richer flavor, pecan is hard to beat. I'd avoid stronger woods like mesquite, which can easily overwhelm such a delicate seafood.
When in doubt, applewood is a great place to start because it adds just enough smoke without taking over the dish.
I recommend 225 degrees, that way the scallops don't cook too fast and you're able to achieve a smoky flavor without overcooking.
Large sea scallops typically take about 30 to 45 minutes to cook, depending on their size. Total cook time will vary based on the size of your scallops and how thick they are. Keep a close eye because smaller scallops will cook faster and may need to be removed from the grill faster than others.
The edge of the scallops should be white or light golden brown and the center should be opaque. Scallops should feel firm to the touch, but not tough or rubbery. Use a meat thermometer. The scallops are cooked through when their internal temperature reaches 115-130 degrees. Some cook their seafood until it reaches 145 degrees.
Be mindful and avoid overcooking the scallops. This will result in a tough, rubbery texture.
Absolutely! If you are looking for crispy bacon, you may consider cooking the bacon half-through and then wrap the scallops and smoke them.
Leftovers can be stored tightly covered and sealed for 3-4 days.
Stovetop: Heat a small amount of butter or oil in a pan over medium heat. Add the scallops and cook until they are warm.
Oven: Reheat them in a 350-degree oven until warm.
Air Fryer: Reheat them at 350-degrees oven until warm.
Microwave: I don’t recommend this method, it poses the greatest risk of overcooking them. If you must use it, be quick.
When reheating scallops, it is important to heat them until they are just warm and not too hot. Overheating can cause the scallops to become tough and rubbery.
Transfer cooked scallops to an airtight container or freezer bag. For the best quality, remove as much air as possible before sealing. Store them in the freezer for up to 2 months. When you're ready to eat them, thaw the scallops overnight in the refrigerator.
Keep in mind that scallops are delicate, so freezing and reheating can change their texture slightly. They're best enjoyed fresh, but freezing is a great option if you have leftovers you don't want to waste.
Pair With These Recipes
Smoked Baked Potatoes
Smoked Salsa
Smoked Sweet Potatoes
Smoked Mac and Cheese
Smoked Baked Beans
Smoked Asparagus
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