Hickory Smoked Scallops Pasta/Vegetables
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:
- Rinse, dry, season, scallops. Season scallops with "Old Bay Seasoning"
- Place on smoker trays.
- Heat smoker and chips, smoke seasoned scallops 30-45 minutes until slightly brown and dry to the touch to impart the smokey flavor.
- Remove scallops from the smoker, transfer to a bowl, cover with foil.
While scallops are smoking:
- Cook pasta in a large pot of boiling water according to package directions. Reserve 1/2 cup of the cooking liquid; drain the pasta.
- Chop pepper and garlic into small pieces.
- Slice the kernels off the fresh corn, removing any remaining kernels and corn “milk” into a bowl.
- 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.
- 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.
- 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.
- Stir in sour cream and the 1/2 teaspoon each salt and pepper.
- Sprinkle 1 tablespoon of flour over the mixture.
- Cook, stirring, until the sauce is bubbling and thickened, and the flour taste is removed, about 1 minute.
- 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.
- Divide the scallop and pasta mixture among 4 bowls
- Garnish with more basil, if desired.
- Serve with lemon wedges and a glass of Grand Cru or other spiced beer.