Ingredients

• 8-12 large Scallops, abductor muscle removed
• Salt & Pepper

• 1 bulb Fennel, thinly sliced
• 1 stalk Celery, thinly sliced
• 1 Apple, julienned

Mint Vinaigrette

• 1 ½ tsp Sugar
• 2 Tbsp Lemon juice
• 1 Tbsp Apple Cider Vinegar
• ¼ cup Olive Oil
• ½ tsp Salt
• 1 Tbsp fresh Mint, chopped

DIRECTIONS

1. Toss Scallops in Salt & Pepper
2. Preheat Bradley Smoker and smoke Scallops for 30 minutes at 250°F (121°C) with Bradley Pacific Blend Bisquettes
3. Whisk together ingredients for vinaigrette
4. Combine Fennel, Celery and Apple in a bowl and toss with vinaigrette
5. Serve with Smoked Scallops.

 

Recipe by Lena Clayton