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.
For Orange And Onion Sauce:
- 2tbspred onion,chopped
- 2tbspfresh cilantro,chopped
- 1½tbspred wine vinegar
- 1½tbspvirgin olive oil
- ¼tspfreshly ground black pepper
For Smoked Scallops:
- 12largesea scallops
- 1tspcorn oil
- cuphickory,cherry or, maple wood chips or sawdust
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.
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.
- Calories: 162.14kcal
- Fat: 6.89g
- Saturated Fat: 1.02g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.08g
- Polyunsaturated Fat: 1.34g
- Carbohydrates: 9.45g
- Fiber: 1.29g
- Sugar: 4.09g
- Protein: 15.13g
- Cholesterol: 28.80mg
- Sodium: 472.94mg
- Calcium: 25.88mg
- Potassium: 392.20mg
- Iron: 0.66mg
- Vitamin A: 19.44µg
- Vitamin C: 22.17mg
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