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Smoked, Preserved, Scallops

Smoked, Preserved, Scallops is a traditional British recipe for a classic method of preserving scallops by cooking, brining, hot smoking and then storing in a jar and covering with oil. The full recipe is presented here and I hope you enjoy this classic British version of: Smoked, Preserved, Scallops.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

10–15

Rating: 4.5 star rating

Tags : British Recipes


Ingredients:

2kg (about) fresh scallops
60ml white wine

For the Brine:
2l water
320g salt

olive oil

Method:

Scrub the scallops clean then shuck them and reserve the liquor. Add to a pan along with the strained scallop liquor and 60ml white wine. Cover with a tight-fitting lid, bring to a simmer and cook for about 10 minutes, or until the scallop meat is just beginning to curl.

Remove the scallops from the pan and place in a bowl then pour over a brine made by dissolving 320g salt in 2l water (you may need to heat the water slightly to get the salt to dissolve). Set aside for 5 minutes to marinate in the brine.

After this time, drain the scallop meats then dip in olive oil and set on a wire rack. Place this in a hot smoker and smoke for about 40 minutes in dense smoke (See the article on making a home-made hot smoker for ideas on how to simply create your own smoker.)

Pack the smoked scallops into small jars that have been cleaned and sterilized then pour over enough olive oil to cover them completely. Seal securely with lids then place in a boiling water bath and process for 1 hour to sterilize.

Store in a cool, dark, cupboard.