In the Western Hemisphere “scallops” are the adductor muscle from the bivalve, while in Europe and the Far East the scallop is served complete, similar to an oyster or clam. Sea scallop adductor muscles can be two inches in size, while the smaller, tenderer bay scallop is much smaller. Sea scallops yield between 10 and 40 scallops per pound. Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound. From Mike Stine's article "How to Smoke Succulent Shellfish" here.
2 pounds sea scallops (about 20 scallops)
Juice of one lemon (about two tablespoons)
1 tablespoon coarsely ground peppercorns
1 teaspoon coarse kosher salt
Lemon and lime zest, for garnish
Rinse the scallops under cold water and remove the “catch,” a small muscle running vertically on the side of the scallop; pat dry. Place the scallops in a mixing bowl and season with the lemon juice, pepper and salt.
Prepare the smoker for a 200 degrees F. cook using your favorite wood for flavor. Place the scallops on a cooking grate and smoke for 30 to 40 minutes or until the scallops are just translucent and slightly firm. If you overcook the scallops they will be rubbery and tasteless.
Transfer the scallops to a warmed serving plate. Garnish the scallops with the zest and serve. (Or place a small amount of spring mix salad in a scallop shell and plate two or three scallops per shell.)