Smoked Scallops

Corey Siegel


1 can – U10 Scallops


2 cups – Warm Water
.5 cup – Honey
1 TBSP – Ginger Powder
1 TBSP – Salt
.5 cup – Brown Sugar


Bring the brine to a boil. Remove and cool in the air-o-chill blast chiller/shock freezer.

Soak the scallops in the marinade for 30 minutes.

Place the lit Volcano Smoker inside the oven on the bottom rack.

Set Phase 1 convection mode at 230° F (110° C)/ 30% custom vent/ half fan speed/ 25 minutes.

Smoked Scallops 2017-07-19T16:26:42+00:00 Electrolux Professional