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Smoker


This recipe is for 2 lbs. of seafood. Choices are the following. You may mix or match if you like:
Bay scallops (the smaller variety)
Sea scallops (cut these into half)
Shrimp (shelled or tail-on, 21-25 per lb. size)

Rub/paste Ingredients:
3 Tbsp. olive oil
Juice of 1 lemon (about an ounce, or 30ml)
1 Tbsp. coarse ground black pepper
1.5 tsp. coarse salt (Kosher or sea)

Directions:
Mix Rub/paste Ingredients together in a bowl.
Toss the shrimp and scallops in a bowl with the Rub/paste and coat well. Cover and let stand at room temp for 30-60 min.
Pre-heat the BS on high for at least 30 min.
Add 2 alder bisquettes (cherry and mesquite also work well)
Once the unit is smoking place shrimp and scallops into smoker as quickly as possible.
Adjust temperature to 200� F. and smoke food for 30 min.

When using Atlantic or Gulf shrimp the suggested cooking time is less important than the color of the shrimp. When they just make the transition from pale pink to orange, it's time to take them out.

When using Pacific or Asian Tiger Shrimp the suggested cooking time is less important than the color of the shrimp. When they just make the transition from, translucent to opaque it's time to take them out.

I check them after 20 min, and every 10 min after that.

Lemon-Saffron Dressing:
2 pinches crumbled saffron
zest of 1 lemon (I used a teaspoon of dried lemon peel)
1 tsp. fresh lemon juice
1 cup real mayonnaise
2 Tbsp. olive oil
2 garlic cloves, minced

Combine saffron, lemon zest, and lemon juice in a small bowl and let sit for 5-10 minutes.
Whisk in mayo, oil, and garlic.
Refrigerate until shrimp and scallops are ready.

Excellent