This is a lot of work for over-cooked scallops, and a bit concerning. What Joe doesn't tell us is that he is cold smoking as indicated on the front panel temp of 68F. The P10 is a hot smoker, NOT a cold smoker. The pan-searing after Joe's smoke is absolutely necessary to kill any bacteria since Joe is cold smoking within the "danger zone" temps. It is recommended that cold smoked food be cooked afterwards to an internal temp of 160F for food safety. But scallops are at their buttery best at 120F to 130F. Joe probes a scallop in his pan but doesn't tell us what the temp is. Joe's scallops appear over-cooked as he is plating burnt-side down if you notice, and he doesn't cut any open. Joe also doesn't tell us what type of wood he is using. With a 45 minute smoke, I am guessing it is a mild wood. Using a stronger wood, such as pecan or hickory would reduce the smoke time to about 20 minutes for the same effect. Joe's science starts and ends with beakers. Better, and more important science would be explaining the cold smoke process and the pitfalls that must be avoided with doing so for food safety to avoid potentially killing your guests. The time taken to brine (necessary for cold smoking raw seafood), smoke, pan-searing and sauce is over an hour with numerous bowls, beakers, pans, etc. and is not worth the end result or cleanup. Better, faster and safer results can be achieved by hot smoking with less bowls and pans to clean up. 20 minute marinade, 20 minute smoke. Two bowls, two smoker racks, one cooking method, one appliance, ALL BRADLEY. Unlike the nonsense above. SMOKED SHRIMP & SCALLOP PLATTER (or all of one or the other) Since this is a short smoke, use a strong wood such as pecan or hickory for maximum smoke flavour. It will not be over-powering. 1 lb Shrimp, thawed, peeled, deveined, tails left on 1 lb Sea Scallops, thawed, side muscle removed (Joe does not do this, but you should) For even cooking time, use a similar count per pound. Joe is using 20/30 count scallops, therefore match those with 26/30 count shrimp. Better yet, U10 scallops and 16/20 count shrimp make you a ROCKSTAR. Zest and juice one large juicy lemon for 1/4 cup of lemon juice, reserving 1 tsp juice 1/4 cup EV olive oil 2 Tbsp coarse black pepper 1 Tbsp coarse salt Pre-heat any Bradley to 200F and get the smoke going. In a large bowl, toss shrimp and scallops with the olive oil, all but one tsp of lemon juice, and the salt and pepper, coating evenly, and let marinate at room temp for 15 to 20 minutes. The lemon juice and salt are acting like a brine. While the shrimp and scallops are marinating, make a lemon mayo to accompany. 1 cup mayo 2 Tbsp EV olive oil 2 large garlic cloves, peeled and minced Reserved zest of the lemon, minced Reserved tsp lemon juice 2 pinches crumbled saffron (optional) If using saffron, combine with the zest and reserved tsp lemon juice in a small bowl and let soak for about 5 minutes. Put all ingredients in a blender or food processor and process until smooth. Or whisk it all in by hand. Season to taste with salt and pepper. Cover and refrigerate until ready to use. Place shrimp and scallops on smoker racks and transfer to the middle of the smoker. If using 20/30 count shrimp/scallops, start checking for doneness after 15 minutes, removing any that are cooked through. Larger U10, start checking after 20 minutes. 20/30 count are usually done in about 20 minutes, U10 about 30 minutes. Shoot for 120F to 125F internal temp. Remove from smoker, plate, garnish with minced fresh chives and serve with mayo. Can be served warm or chilled. TIP: They taste smokier chilled. MY DREAM FOR BRADLEY: Design a proper cold smoker! A refrigerated cabinet that will keep temperature below 4C staying under the "danger zone." It opens a world of possibilities (can smoke any raw meat) without having to cure anything first, and without any worries at all.
Hello T, Thanks for sharing your thoughts, appreciate that! You mentioned cold smoking, for the P10 you can cold smoke with it turning on only the smoke. If the temperature gets higher than what you need, filling one of the trays with Ice will compensate the temperature allowing to cold smoke. With our Original and Digital models, you can use our cold smoke adaptor (www.bradleysmoker.com/goto/cold-smoke-adaptor/). It will separate the smoke generator from the oven, and the smoke will cool while going through the smoke tube before getting to the oven. The recommended wood for scallops would be: Alder Cherry Maple Mesquite Let me know if you have any question. Cheers
they look great be trying that soon what smoke did you use
The recommended wood for scallops would be:
Alder
Cherry
Maple
Mesquite
Cheers
This is a lot of work for over-cooked scallops, and a bit concerning. What Joe doesn't tell us is that he is cold smoking as indicated on the front panel temp of 68F. The P10 is a hot smoker, NOT a cold smoker. The pan-searing after Joe's smoke is absolutely necessary to kill any bacteria since Joe is cold smoking within the "danger zone" temps. It is recommended that cold smoked food be cooked afterwards to an internal temp of 160F for food safety. But scallops are at their buttery best at 120F to 130F. Joe probes a scallop in his pan but doesn't tell us what the temp is. Joe's scallops appear over-cooked as he is plating burnt-side down if you notice, and he doesn't cut any open. Joe also doesn't tell us what type of wood he is using. With a 45 minute smoke, I am guessing it is a mild wood. Using a stronger wood, such as pecan or hickory would reduce the smoke time to about 20 minutes for the same effect. Joe's science starts and ends with beakers. Better, and more important science would be explaining the cold smoke process and the pitfalls that must be avoided with doing so for food safety to avoid potentially killing your guests. The time taken to brine (necessary for cold smoking raw seafood), smoke, pan-searing and sauce is over an hour with numerous bowls, beakers, pans, etc. and is not worth the end result or cleanup.
Better, faster and safer results can be achieved by hot smoking with less bowls and pans to clean up. 20 minute marinade, 20 minute smoke. Two bowls, two smoker racks, one cooking method, one appliance, ALL BRADLEY. Unlike the nonsense above.
SMOKED SHRIMP & SCALLOP PLATTER (or all of one or the other)
Since this is a short smoke, use a strong wood such as pecan or hickory for maximum smoke flavour. It will not be over-powering.
1 lb Shrimp, thawed, peeled, deveined, tails left on
1 lb Sea Scallops, thawed, side muscle removed (Joe does not do this, but you should)
For even cooking time, use a similar count per pound. Joe is using 20/30 count scallops, therefore match those with 26/30 count shrimp. Better yet, U10 scallops and 16/20 count shrimp make you a ROCKSTAR.
Zest and juice one large juicy lemon for 1/4 cup of lemon juice, reserving 1 tsp juice
1/4 cup EV olive oil
2 Tbsp coarse black pepper
1 Tbsp coarse salt
Pre-heat any Bradley to 200F and get the smoke going.
In a large bowl, toss shrimp and scallops with the olive oil, all but one tsp of lemon juice, and the salt and pepper, coating evenly, and let marinate at room temp for 15 to 20 minutes. The lemon juice and salt are acting like a brine.
While the shrimp and scallops are marinating, make a lemon mayo to accompany.
1 cup mayo
2 Tbsp EV olive oil
2 large garlic cloves, peeled and minced
Reserved zest of the lemon, minced
Reserved tsp lemon juice
2 pinches crumbled saffron (optional)
If using saffron, combine with the zest and reserved tsp lemon juice in a small bowl and let soak for about 5 minutes. Put all ingredients in a blender or food processor and process until smooth. Or whisk it all in by hand. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Place shrimp and scallops on smoker racks and transfer to the middle of the smoker. If using 20/30 count shrimp/scallops, start checking for doneness after 15 minutes, removing any that are cooked through. Larger U10, start checking after 20 minutes. 20/30 count are usually done in about 20 minutes, U10 about 30 minutes. Shoot for 120F to 125F internal temp.
Remove from smoker, plate, garnish with minced fresh chives and serve with mayo. Can be served warm or chilled. TIP: They taste smokier chilled.
MY DREAM FOR BRADLEY:
Design a proper cold smoker! A refrigerated cabinet that will keep temperature below 4C staying under the "danger zone." It opens a world of possibilities (can smoke any raw meat) without having to cure anything first, and without any worries at all.
Hello T,
Thanks for sharing your thoughts, appreciate that!
You mentioned cold smoking, for the P10 you can cold smoke with it turning on only the smoke. If the temperature gets higher than what you need, filling one of the trays with Ice will compensate the temperature allowing to cold smoke.
With our Original and Digital models, you can use our cold smoke adaptor (www.bradleysmoker.com/goto/cold-smoke-adaptor/). It will separate the smoke generator from the oven, and the smoke will cool while going through the smoke tube before getting to the oven.
The recommended wood for scallops would be:
Alder
Cherry
Maple
Mesquite
Let me know if you have any question.
Cheers