• Wash and Rinse your scallops and then pay dry with a paper towel.
• Cover with a thin coating of olive oil and season with your salt and pepper.
  
• Start up your smoker or set up you grill for 2 zone indirect cooking. Start to bring temperature up to about 200°F.
• Add your smoking wood to the smoker (or smoking box if using a grill and continue to bring temperature up to 220°F.
  
• Place the scallops in a lightly oiled grill basket and place in the smoker or on the grill away from the direct heat. Close the lid.
  
• Maintain the smoker or grill at 220°F for about 30-40 minutes and remove the scallops when they are firm and the center is no longer translucent or the internal temperature reads 125° F with an instant thermometer.
  

Cook the White Wine Garlic Drizzle

• While the scallops are smoking, put 2 tablespoon olive oil and the butter in a small saucepan over medium heat.
• When the butter has melted add the mince garlic and stir continuously in the butter so that it does not burn, for 2 minutes.
• Add the wine and bring to a simmer. Once it begins to boil, reduce the heat to medium low and simmer gently until the scallops are finished smoking.
• When the scallops are finished, remove them from the smoker, remove the sauce from the heat, add the lemon juice to the sauce, and stir to incorporate.
  
• Plate the scallops and then drizzle the white wine lemon garlic sauce over them and serve immediately.
• Optional: Serve over al dente pasta like linguine.