Who knew something as small as a scallop could deliver such big flavor? This smoked scallop appetizer is sure to please the crowd with its unique combination of smoky, sweet and salty flavors. This recipe requires just a few ingredients and is surprisingly simple to make. Let's get cooking!

Mac’s Smoked Scallop Appetizer with Dill Creme Fraiche

Serves 6

Brine the Scallops:

Brining Ingredients

• 1 quart water
• 1/2 cup sea salt or kosher salt
• 1/2 cup brown sugar
• 1 teaspoon fresh dill

Brining Instructions

• Take 1 lb. of sea scallops (10 - 12 count size) and remove the foot (the small tough muscle on the outside edge of the scallop.)
• Mix the brine and soak the scallops in the brine for about 1 hour.
• Remove scallops from the brine and pat dry. Allow the scallops air dry in the refrigerator for at least 3 hours (overnight is fine too.)

Smoke the Scallops:

• Place a heavy pan on the stove and cover the bottom with hardwood chips, preferably Applewood, which gives the smoked scallops a sweet finish. You can pre-soak a few of the chips or add them to the pan dry.
• Lightly sprinkle brown sugar on the scallops and position them on a perforated pan.
• Set the perforated pan on top of the skillet containing the wood chips. Cover with a lid or plastic wrap and smoke the scallops on low heat for 40 to 50 minutes. Remove the scallops from the pan and let them cool.

Make the Dill Creme Fraiche:

• Place a heavy pan on the stove and cover the bottom with hardwood chips, preferably Applewood, which gives the smoked scallops a sweet finish. You can pre-soak a few of the chips or add them to the pan dry.

Plate:

• Put a generous dollop of dill crème fraiche on a plate. Place 2 or 3 scallops on the crème fraiche mixture. Garnish with zest of lemon and sliced caper berries.

Recipe Courtesy of Mac’s Seafood. All rights reserved.

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About Our Partner Mac's Seafood

As the founder of Mac’s Seafood on Cape Cod, Mac has made it his life’s work to source and serve fresh, high-quality seafood in his restaurants and markets every season of the year - so you know the scallops, swordfish, littlenecks, and oysters on your plate didn’t travel far to get there.

“You can count on us to know where your fish comes from,” says Mac. That’s our commitment. That’s why we do what we do every day. In fact, the Wellfleet Oysters I use in this stuffing are farmed by local shellfishermen right down the street from my house. So give this recipe a try, you’ll make the seafood lovers around your Thanksgiving table VERY happy.”