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smoked scallops on a smoker

Smoked Scallops with Lemon Garlic Drizzle

Fresh scallops smoked low and slow to perfection on any grill or smoker, then finished with a buttery lemon, garlic, and white wine drizzle.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer, Main Course, Salad
Cuisine American, BBQ, Mediterranean, Smoked
Servings 6 Servings
Calories 400 kcal


  • Grill with Smoker Box
  • Electric, Propane, or Charcoal Smoker
  • Grilling Basket
  • Smoking Wood Chips or Chunks


  • 2 lbs Fresh Raw Diver Scallops 10-20 count
  • 4 Cloves Minced Garlic
  • 6 Tbsp Salted Butter
  • 1 Cup Dry White Wine
  • 1/2 Lemon, squeezed
  • Olive Oil
  • Salt and pepper


  • 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.
    seasoned raw scallops before smoking
  • 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.
    wood chips for an electric smoker
  • 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.
    placing scallops in a grill basket in the smoker
  • 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.
    smoked scallops on a grill

Cook the White Wine Garlic Drizzle

  • While the scallops are smoking, put 2 Tbsp 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.
    smoked scallops being plated
  • 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.
    smoked scallops served over linguine



Video courtesy of BBQ Pit Boys.
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