Ingredients:

  • 1 lb dry-packed sea scallops
  • 1 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the scallops completely dry with paper towels to ensure they smoke rather than steam. Lightly coat with avocado oil, salt, and black pepper.
  2. Preheat the smoker to 225°F (107°C) using Alder or Apple wood. Arrange scallops on a wire rack, ensuring they are not touching.
  3. Smoke for 20–30 minutes until scallops transition from translucent to an opaque, creamy white and reach an internal temperature of 125°F (52°C).
  4. Prepare the garlic-citrus butter by mixing melted unsalted butter, minced garlic, lemon juice, lemon zest, and chopped parsley.
  5. Immediately upon removal from the smoker, drizzle the warm garlic-citrus butter over the scallops.