Name: Smoked Scallops with Garlic
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lb 10/20 scallops; 2 tbsp coconut oil; 3 garlic cloves, minced; ½ tsp sea salt; ½ tsp pepper; ½ tsp garlic powder; ½ tsp paprika; 1 tbsp chopped basil; Chives for garnish; Sliced lemons for garnish

A tender, smoky seafood appetizer that’s packed with flavor and perfect for any gathering. If you’re a seafood lover like we are, these Smoked Scallops with Garlic are going to be a game changer. They’re smoky, juicy, and melt-in-your-mouth tender — everything you want in a scallop dish. The subtle garlic flavor and touch of coconut oil blend beautifully with the sweet, delicate scallops without overpowering them. These make a fantastic starter or elegant side for any occasion.

We love serving these up for get-togethers when we want something impressive, but still super easy. And if you’re planning a full spread of appetizers, you might also want to check out something like Grilled Beef Tenderloin Crostini with Béarnaise or even Grilled Oysters — both of which pair beautifully with these smoked scallops.

Why This Recipe Works Year-Round

Scallops are available nearly all year, whether wild-caught or farm-raised, and they’re one of the healthiest seafood options out there — high in protein, low in fat, and so satisfying.

Whether you’re using a pellet grill, electric smoker, or vertical propane smoker, this is a recipe you’ll want to come back to again and again.

What You’ll Need for Smoked Scallops with Garlic

These ingredients are simple and easy to find. Besides the scallops and a smoker, you probably already have most of what you need in your pantry:

Scallops – Sea scallops work best, but you can use what’s available.
Coconut oil – Adds richness without being too heavy. You can sub in olive oil if you prefer.
Garlic – Fresh and chopped.
Sea salt + freshly ground pepper – For balance and depth.
Garlic powder + paprika – Adds warmth and a little smokiness before they even hit the grill.
Fresh basil + chives – For fresh, herby brightness.
Lemon slices (optional) – A little acidity at the end brings everything together.

Let’s Make Smoked Scallops

Start with a quick sear:
Heat your coconut oil in a heavy-bottomed skillet over high heat. Toss your scallops in a bowl with garlic powder, paprika, salt, and pepper. Add them to the hot skillet and sear them for about 30 seconds per side — just enough to give them some color. Then remove them immediately so they don’t overcook.

Get ready to smoke:
Transfer the scallops to a small roasting dish or foil tray. Add your chopped garlic and basil, then give everything a gentle mix.

Into the smoker they go:
Place the tray onto your smoker (apple or cherry wood chips are great choices for seafood, but hickory works too if you want a bolder flavor). Close the lid and smoke for about an hour.

Check the temp:
Use an instant-read thermometer to check for doneness — you’re looking for an internal temp of 145°F. Because scallop sizes can vary, don’t rely just on time.

Serve it up:
Once they’re ready, garnish with chopped chives and lemon slices. Serve warm, and watch them disappear!

The Best Way to Serve These Scallops

These smoked scallops are perfect bite-sized appetizers for dinner parties or cocktail hours. Set them out with toothpicks or serve on a platter — either way, they’re easy for guests to grab and even easier to enjoy.

The chopped chives not only brighten the flavor but also add a pop of color, while the lemon adds just the right amount of zing to balance the smoky, garlicky richness.

Fresh or Frozen Scallops?

Both work great here. If you can find fresh scallops from a trusted fishmonger or live near the coast, go for it — but be sure to cook them the same day. Otherwise, frozen scallops are a perfectly good option. Just be sure to thaw them properly — overnight in the fridge is best. If you’re short on time, place them in a colander and run cold water over them for 10–15 minutes. Avoid the microwave — it’ll mess with the texture.

Yield: 6