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I'll use apple wood and smoke them (ea 5-6-oz.) as far from the heat as possible at 180° -200° 35 to 40 minutes.
After marinating the lobsters in the honey/stock/wine marinade for an hour, I will use it as a mop sauce.
fingers crossed.
The scallops were so easy and fast - it's a method from Ray's Boathouse restaurant in Seattle.
1/2 cup brown sugar
1/4 cup kosher salt
1 lb. sea scallops
I did 1/2 recipe for about 3/4 lb. of bay scallops
Toss with the dry brine and let sit for in fridge 45 min. Remove and spread on rack - air-dry turning occasionally until the are firm and the coating is tacky about 1 to 4 hours.
I put them on the table with a fan blowing cold air at them and added to smoker after about 1 to 1 1/2 hours. Smoke on top rack until they are rich, caramelized brown and the translucency has just left the center, about 20 to 25 min. I started tasting them after 15 minutes because they were so small and forgot to write down exactly how long it took.
So good - like seafood candy!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com