Smoked Diver Scallops Recipe
1 Stick butter
2 Oz Tennessee Whiskey
12 Fresh large scallops, size U 10
6 Slices bacon
½ Cup fresh lump crab meat
8 Oz fresh halibut
Sprinkle of Ted’s World Famous BBQ Bone Dust™ BBQ Seasoning
6 Slices prosciutto, julienned
2 Tbsp chives
Bradley Smoker Temperature: 260°F
In a small pot, melt the butter. Add the whiskey and remove from heat, keeping warm.
Using an injection syringe, suck up the melted whiskey butter. Plunge the needle end of the syringe into the center of a scallop. Inject with a little whiskey butter. Repeat with remaining scallops and butter. Refrigerate.
Stretch each slice of bacon to almost double it in length. Cut the bacon slices in half through the middle.
Wrap each scallop with a half slice of bacon and secure with a toothpick. Place scallops on the smoker rack.
Top each scallop with a little bit of fresh lump crab meat.
Using a very sharp knife, slice the halibut into 12 very thin slices. Lay a slice of halibut on a flat surface and run your fingers over it, pressing lightly but firmly to stretch and flatten the slices. Cut each slice in half and then crisscross 2 halves over the top of the crab-topped scallops. Season to taste with a sprinkle of Bone Dust™ BBQ Seasoning.
Prepare smoker as per manufacturer’s instructions. Set the temperature to 260°F.
Smoke for 45 minutes. Remove scallops from the smoker. Baste with a little extra whiskey butter, top with a little bit of julienne sliced prosciutto and fresh chopped chives.