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Hickory Smoked Scallops Pasta and Vegetables, served with Grand Cru Beer

Hickory Smoked Scallops Pasta/Vegetables

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Smoking Time: 30-45 minutes



16 ounces whole-wheat linguine or fettuccine

4 medium ears corn, husked or 1 pound of frozen organic corn

2 strips bacon, chopped

2 pound dry sea scallops

1 tablespoon  "Old Bay Seasoning"

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup chopped red bell pepper

5 cloves garlic, minced

1/2 cup dry white wine

1/2 cup sour cream

1 tablespoon all-purpose flour

1/2 cup chopped fresh basil, plus more for garnish

4 lemon wedges

4 pints of Grand Cru or other spiced beer.



Prepare Scallops for Smoking:

  1. Rinse, dry, season, scallops. Season scallops with "Old Bay Seasoning" 
  2. Place on smoker trays.
  3. Heat smoker and chips, smoke seasoned scallops 30-45 minutes until slightly brown and dry to the touch to impart the smokey flavor.
  4. Remove scallops from the smoker, transfer to a bowl, cover with foil.

While scallops are smoking:

  1. Cook pasta in a large pot of boiling water according to package directions. Reserve 1/2 cup of the cooking liquid; drain the pasta.
  2. Chop pepper and garlic into small pieces. 
  3. Slice the kernels off the fresh corn, removing any remaining kernels and corn “milk” into a bowl. 
  4. Crisp bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove bacon crisps to a small bowl with a slotted spoon; leave the bacon fat in the pan.
  5. Add the corn kernels and corn “milk,” scallops, bell pepper and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes.
  6. Add the reserved pasta cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender and scallops are 140 degrees, about 4-5 minutes more.
  7. Stir in sour cream and the 1/2 teaspoon each salt and pepper.
  8. Sprinkle 1 tablespoon of flour over the mixture.
  9. Cook, stirring, until the sauce is bubbling and thickened, and the flour taste is removed,  about 1 minute.
  10. Reduce heat to low and return the pasta, bacon and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce and warm all contents. Stir in basil.


  1. Divide the scallop and pasta mixture among 4 bowls 
  2. Garnish with more basil, if desired.
  3. Serve with lemon wedges and a glass of Grand Cru or other spiced beer.  


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