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Nutrition Facts
Serving Size 109 g
(Approx. 4 Servings)
Amount Per Serving
Calories 110 Calories From Fat 10
% Daily Value*
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 1880 mg 78%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 21 g
Vitamin A 2% Iron 15%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Citrus Smoked Scallops

Prep Time
45 minutes
Cook Time
15 minutes
Total Time
1 hour
4  People


Recipe makes 4 Servings

1 Lb diver scallops (U-10)
1/2 Tsp kosher salt
1/2 Tsp sugar
1/4 cup(s) fish sauce
3 lime, zested
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Preheat grill/smoker to 350ºF. Place wood chips in water to soak. Apple or cherry wood chips are recommended for smoking scallops. While smoker gets hot, pat scallops dry with paper towel and place them in bowl.
In smaller bowl combine salt, sugar, fish sauce and lime zest together and whisk to combine. Pour mixture over scallops and toss well to coat evenly. Cover with plastic wrap and allow them to marinate 30 minutes in refrigerator before smoking.
Place scallops on pan inside smoker and smoke 15 - 20 minutes, or until scallops internal temperature reads 140ºF. This dish is great served hot or cooled and served as a smoked scallop salad.


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