We just depleted the Gulf of Mexico of 10 gallons of bay scallops.

Now what?

Man, it's hard for me to get past a simple saute.

Oooh, lordy.

Can't figure on smoking such delicacies. Right?

There' a limit.
Right?

A chilled white wine and sauteed bivalves.

Make me stop!

End of story. Beautiful day on the Gulf. Hope yours was too.

I have just put old bay on them and smoke them.Caution I over cooked them but they were still good. My suggestion would be to use small amount of wood and cook them for a shot time. I think there recipes on this sight.GOOD LUCK!

Check this post I found for you:

Shrimps and Scallops

Hi I2BBQ!

I love scallops and will share a few recipes for them. I have never smoked them and really don't ever plan on it. Just me!

Enjoy!!

Oh yeah...Smokin' would kill me if I didn't post them in the recipe section!! You will find them over there!

This message was edited so I could remain living!! LOL

Smoked 1 lb. of bay scallops Saturday eve. Scallops were marinated 2 hrs in mix of lime, kiwi & tangerine juice with small amount of Chinese black pepper sauce added. Then added chopped mushrooms and sliced leeks, brushing everything lightly with grapeseed oil. Because they need frequent turning, the scallops were not practical to smoke in the Cookshack. Instead, for a light smoke,used alder chunks in a chips box on a Weber grill using indirect heat for about 10 minutes (did not begin until wood was smoking well.) Scallops were very moist, tender, had the sweet smokey flavor of alder, and married will with the leeks and mushrooms.

JON! What is Chinese Black Pepper Sauce and where can I get some? I am a black pepper freak!

Andi:

Black pepper sauce is somewhat on the same principle as black bean sauce and, in
addition to black pepper, consists of garlic, soy sauce, tomato sauce, sugar, and some other minor ingredients. You should be able to find it at a well-stocked Asian or Chinese grocery. One brand is Lee Kim Kee from Hong Kong, and another is Yeo's from Singapore. My impression is that it is not a traditional Chinese sauce from mainland China, because I first learned of it from the sister of our Chinese-Indonesian exchange student. She gave me a recipe using it with scallops and other ingredients for stir-frying in a wok. It matches very well with shrimp, crabmeat, scallops, etc. I believe that since you like black pepper, you would enjoy this sauce in your cooking.