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Smoker, Appetizers | |
| Sea/Diver Scallops Salmon (preferably belly Section) Fresh Chive chopped Salt/Pepper Lemon (preferably 1/2 and grilled) | |
| Slice the salmon into strips (1/8-1/4 inch). Strips should be long enough to go around the scallop. Wrap the salmon around the scallop and hold in place with a toothpick. Salt and pepper Smoke at 210 (using you favorite woods)for Top with chive and squeeze the lemon over them Serve and enjoy | |
Excellent | |
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