Tuesday, December 11, 2007

BBTuesday - Smoked Scallops and Salmon

Today I turn over the blog to a friend, co-worker and serious smoker, Towson Tim. Tim and his wife Gail recently purchased a new smoker and have been busily breaking it in. I suggested Tim take notes and photos and share it with you good folks. And today, he does just that.

Smoked Scallops and Salmon

For those who love to smoke meat and seafood, this is a delicious, easy hors d’oeuvres dish. We had a few of the neighbors over on Sunday afternoon to, hopefully, watch the hated Steelers lose and cheer on the Ravens. This dish can be done ahead of time, which pleases my wife, the amazing Gail, to no end.

Marinate large bay scallops (frozen work just fine) for 24-48 hours by covering them in the following brine:
2 parts of your favorite whiskey (mine happens to be Jameson Irish Whiskey)
1 part water
About a cup of maple syrup.

Marinate the salmon for 24-48 hours in the following brine:
1 part white wine (Chardonnay or Sauvignon Blanc)
1 part soy sauce
1 part water
Brown sugar (at least a half cup)
Onion powder
Garlic powder
Fresh ground pepper

After the salmon and scallops have soaked for a day or two, it’s time to smoke.

Because we relish the quality of life in our later years (translation – I am getting lazier), we use an electric smoker – NWTF brand purchased on the internet from Bass Pro Shops. It has a thermostat and timer, a top-side vent, four small smoking racks, a water pan and a wood chamber overtop the heating element.

Set the smoker temperature to 220 F. Put the scallops on the top rack and the salmon on a middle rack.

Scallops are very delicate, so they only need to smoke for about 45 minutes. The salmon takes a little longer – about 2 hours.

Right out of the smoker, wrap the seafood in aluminum foil and let stand at room temperature for about a half-hour. After it has had a chance to cool and the moisture has settled into the meat, put in the fridge until you are ready to make the platter to serve to your guests. Dress the platter with dill on the salmon. Serve with minced onion, capers, hard-boiled egg and horseradish sauce, all on the side.

Thanks Tim and Gail. Looks great!


Hal Laurent said...

From the picture, I believe Tim meant to say "sea scallops" rather than "bay scallops".

Sullicom said...

You're right. The bay scallops would have those little Orioles hats on.

Towson Tim said...

Hal is, of course, correct. They are sea scallops. Thanks for "catching" this!

I also realized that I forgot to specify that I use hickory chips, soaked in water for at least an hour, to provide that irresistible smoky flavor.