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Alder Smoked Scallops With Citrus and Garlic Butter Sauce

Scallops are quick and easy to smoke, this citrus and garlic glaze will make this summer meal over the top amazing. Alder is the preferred wood pellet for any meat, so make sure you have it handy for any Traeger recipe.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time30 mins
  • Serves4
  • Recommended HardwoodAlder


Saltas needed
Black Pepper, freshly groundas needed
Salted Butter, melted8 Tbsp., divided use
Garlic, finely minced1 clove
Orange Zest1/2 small orange
Orange Juice1/2 small orange
Worcestershire sauce1/4 tsp.
Fresh Parsley or Tarragon, chopped1 1/2 tsp.
Large dry-packed Scallops1 1/2 - 2 lbs.
Black Pepper, freshly groundto taste
Saltto taste


Put a cooling rack or wire grid on a rimmed baking sheet. Wash the scallops under cold running water and thoroughly pat dry on paper towels. Remove any translucent tags of muscle tissue you find on the sides of the scallops.

Season the scallops with salt and pepper and arrange them on the rack on the baking sheet.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Place the baking sheet with the scallops on the grill grate and smoke for 20 minutes. Remove the baking sheet with the scallops from the grill and set aside.

Increase the temperature of the Traeger to 400F and preheat, lid closed, for 10-15 minutes. Return the baking sheet with the scallops to the grill grate and roast the scallops until just opaque and tender, 10 to 15 minutes. The time will depend on how thick the scallops are. Do not overcook.

In the meantime, melt the butter in a small saucepan over medium-low heat. Add the garlic, orange zest, orange juice, Worcestershire sauce, and parsley. Simmer for 5 minutes. Keep warm.

Serve the scallops hot with the warm citrus-butter sauce.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time30 mins
  • Serves4
  • Recommended HardwoodAlder

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