Smoked, Seared, Grilled Scallops - Cowboy Kent Rollins
Servings 4 servings
Ingredients
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 tablespoon avocado oil
- 1 garlic clove minced
- 10 to 12 scallops thawed if frozen
- Coarse ground black pepper
- Sea salt
Instructions
- In a small bowl, combine the lemon juice, lime juice, avocado oil and garlic.
- Lightly pat the scallops dry with a paper towel.
- Dip the scallops in the lime juice mixture then lightly season with coarse ground black pepper and sea salt.
- Make sure the grill is clean and oiled well. For fish I like to use a blend of oak, fruitwood and alder wood. Place all the coals to one side of the grill/smoker..
- For seared and smoked scallops: place the scallops on the grill over indirect heat. Close the lid and cook for about 2 to 2 ½ minutes per side, or until they are an opaque color and have a light char.Preheat a cast iron skillet on the grill over the direct heat. Add about 2 tablespoons avocado oil to the skillet.Place the scallops in the skillet and sear for about 2 minutes per side or until a light golden brown crust develops. Serve warm.
- For grilled scallops: place the scallops over low direct heat. Grill for about 2 to 3 minutes per side or until light grill marks appear. Serve warm.
