Name: Instant Smoked Scallops with Orange-and-Onion Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: Orange And Onion Sauce:; 1 orange; 1 tomato; 2 tbsp red onion; 2 tbsp fresh cilantro; 1½ tbsp red wine vinegar; 1½ tbsp virgin olive oil; ½ tsp salt; ¼ tsp freshly ground black pepper; Smoked Scallops:; 12 large sea scallops; 1 tsp corn oil; cup hickory

instant-smoked-scallops-with-orange-and-onion-sauce-recipe

How To Make Instant Smoked Scallops with Orange-and-Onion Sauce

You don’t need hours to prepare and cook these instant smoked scallops. Their delicate flavors are complemented well by the sweet and zesty orange sauce.

Preparation: 15 minutes

Cooking: 10 minutes

Total: 25 minutes

Serves:

Ingredients

For Orange And Onion Sauce:

1orange,seedless
1tomato
2tbspred onion,chopped
2tbspfresh cilantro,chopped
1½tbspred wine vinegar
1½tbspvirgin olive oil
½tspsalt
¼tspfreshly ground black pepper

For Smoked Scallops:

12largesea scallops
1tspcorn oil
cuphickory,cherry or, maple wood chips or sawdust

Instructions

Sauce:

Peel the orange down to the flesh, and cut enough of the flesh into half inch pieces to make half a cup. Squeeze enough juice from the remaining flesh to measure 2 tablespoons
Place the orange flesh and juice in a small bowl, and add the remaining sauce ingredients. Mix well, and set aside at room temperature.

Scallops:

Wash the scallops under cool water, removing and discarding any white sinews attached to them. Dry the scallops well, and place them in a bowl with the corn oil.
Arrange the wood chips or sawdust in the bottom of a smoker, place a screen 1 inch above the chips, and scatter the scallops in one layer over the screen.
Cover the smoker, and cook the scallops over high heat for about 1 minute, then reduce the heat to low, and cook 4 minutes longer.
Set the smoker aside off the heat, and let the scallops cool, still covered, for 10 minutes.
Remove the scallops from the smoker.
Divide the sauce among four plates.
Cut the scallops in half, and arrange six halves on top of the sauce in the center of each plate.
Serve immediately.