Tea Smoked Scallops
More bivalve-y goodness from Chefs Gaultney...
Tea Smoked Scallops
tool needed: Stove top Smoker
Scallops:
Place scallops on small tray and coat with cure.
Refrigerate for 45 minutes uncovered. Remove from
refrigerator and completely rinse cure off of
scallops. Pat dry. Refrigerate for 25 minutes
longer. Scallops should have a sticky dry feel to
them.
To Smoke Scallops:
Place 1/2 cup of alder wood chips and one torn bag of
orange tea in bottom of stove top smoker. Place drip
pan, and then rack with scallops, secure lid of
smoker. Smoke on high heat for 8-15 minutes,
depending on the ability of your stove to heat.
(Smoke in a well ventilated area, as there will be
some smoke pouring out of the smoker.)
The scallops are done when you have a brownish smoke
tint on scallops. The scallops may be served hot or
cold...in a creamy pasta dish or salad.
A tasty value priced wine to try with smoked scallops:
French Muscadet de Sevre-et-Maine
Or try a White Rueda from Spain
Yum.
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