Smoked Scallops?

I'm looking for smoked scallops for a NYE appetizer recipe. I've purchased them in other cities I've lived in and they come in a small (6 oz?) plastic tub. Fox and Obel didn't have them. Has anyone seen them or something similar?

Have you tried calling Hagen's on Montrose? They smoke almost anything, maybe even scallops.

Yeah, Hagen's would be the first place I'd call.

Hagen's
5635 W. Montrose Ave.,
Chicago,
(773) 283-1944

I was just at Burhops in Glenview, and I saw a 6 oz tub of smoked scallops for $7.99

Burhops Seafood, Inc.
1413 Waukegan Rd.
Glenview, IL 60025
847.901.4014

Thanks, folks. Dirk's had 'em.

If you want some fresh smoked scallops and not the prepacked kind, give me a call over at Hagen's. I will smoke 'em special and even let you see them while they smoke if you like.

Chris
Hagen's
773.283.1944
www.hagensfishmarket.com

Chris,

I have a smoker. For items like scallops and shrimps, do you brine then smoke? No brine and just smoke? How long do you smoke scallops and shrimps?

Thanks!

Regards,

For the shrimp, we smoke our boiled in the shell shrimp. Therefore the shrimp is already cooked and just needs the smoke flavor so we put it in the house for about an hour with no brine other than the salt in the water when it is boiled.

As far as scallops, I would use a salt brine (to conform with HACCP and keep the gov't happy). I would then smoke them from the raw state. I would get them to an internal temp of 145 and then keep it there for an hour or so.

Cathy2, I'm still in the early phases of getting to know my WSM, but a couple of weeks ago I thought I'd get some extra milage from the embers.
Following a long cook*, I let the temp. drop to (and maintained) about 200 F, then loaded on some bacon-wrapped frozen scallops**

(all pics clickable for larger views)


Pic on right: 40 mins. later (30 mins + 10 mins because they were frozen and I didn't want to take a chance and open the lid after 30mins in case they weren't ready; I have no idea of internal temp. they were slightly oozy inside the bacon, soft but firm and 'looked' ready)



Great, warm off the grill - straight, with sauce rémoulade, or in a salad, or cold as a midnight snack and even a few days later minced (you only need one!) stir-fried with chopped green beans along with fermented black beans and chili oil. This was totally reminiscent of the LSC dish
see this post



*a successful one, if I say so myself.

**The previous week I got some fine fresh 'dry' scallops - none lasted to the WSM. So to scratch the WSM itch, I picked up later some frozen scallops at TJ's and also some of their 'uncured' bacon reasoning that if I was going to smoke it, why get smoked stuff already. I think it worked perfectly and I'd do it over again. BTW, applewood (chips) when the scallops went on.

edited to add link

sazerac,

Those look great! Try mincing up one or two and mixing it/them with some scrambled eggs. MMMMM. That's good eats!

Sazerac,

If you hear a loud/joyful "Now that's What I'm Talking About" coming from the West on Thursday you'll know I've dug into my Sazerac smoked scallops.

Thing of beauty, thing of beauty.

Enjoy,
Gary

stevez wrote: Try mincing up one or two and mixing it/them with some scrambled eggs. MMMMM. That's good eats!

That's sounds super!

DMChicago, what NYE recipe were you referring to in the OP?

GWiv, Thanks! You do know you're hugely responsible, don't you