How to Smoke Food Indoors – Smoked Scallops
1. Soak your wood chips in water for 10 to 15 minutes.
2. Drain the wood chips in a colander.
3. Heat a cast iron pan over high heat and then add your wood chips.
4. While the chips are beginning to get hot, pat dry your scallops and place on an oiled rack that will sit over the smoking hickory chips.
5. Once the wood chips are fully smoking, transfer the chips to another pan with a lid (or keep them in that pan if it is large enough to hold the rack). I used a wok.
6. Place the scallops in the pan and quickly cover the pan. Let them sit for 30 minutes to allow the smoky flavor to infuse into the scallops.
7. Reserve the scallops to cook by your preferred method and remove the wood chips in the pan from your home and place outdoors to cool.
Here is a link that will give you information about the different types of smoking woods available and the suggested foods to pair them with. Best Woods for Grilling.
Stay tuned for the next Cooking Tip as we prepare Smoked Scallops restaurant style at home!
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Gwen Pratesi
Gwen Pratesi is a James Beard Foundation Award Finalist in Journalism and award-winning travel writer. She is the author and owner of PratesiLiving.com with her husband, coauthor of Southern Heat, and co-owner of On the Road Culinary Adventures, a culinary travel business. She is a contributor to the Travel section of U.S. News & World Report and freelances for other publications including The Points Guy, USA TODAY, Cruise Critic, Travel + Leisure, Garden & Gun, Marriott Bonvoy Traveler, Reader's Digest, Forbes Travel Guide, Smarter Travel, TripAdvisor, Atlanta Homes & Lifestyles Magazine and World Travel Magazine. Her work has also been featured on MSN, Yahoo!, Business Insider, and SheKnows.
Gwen chronicles her love of international travel and experience as a professional home cook on PratesiLiving.com, where she shares the stories of some of the world's most sought-after destinations and cruise lines, highly regarded chefs, restaurateurs, farmers, wine and spirits producers and culinary artisans.
She and her husband traded in big city life in Atlanta for shorts and flip-flops on Fernandina Beach, Florida. They are enjoying the coastal lifestyle with their Tibetan Terrier, Rhythm.
Hope you’re hanging in there! Can’t wait to see the changes.
I used to own a Weber BBQ/Smoker up until 4 years ago. I gave it away because you can’t use it in a NYC apt and there was no terrace. Now I wish I didn’t, but your tutorial and the vid definitely make me happy. I’d like to smoke a lot of stuff, including salmon and pork belly. Indoor smoking is ok for small amounts of those, right?
Excellent tutorial, Gwen. I adore scallops and bet the flavor is incredible. There are so many different ways to make delicate scallops. This is one way I’ve never had them and can’t wait to try.:)Praying for Beamer:)xx
How is beamer??
This is genius! I’ve always wondered how to “smoke food” without a massive smoker out back!
My ventilation system sucks…or…doesn’t suck…which is kind of the problem…
Looking forward to the new “Cooking Tips” section.
Saw your picture with Helène duJardin on Facebook: how absolutely exciting!!!