Coquilles Saint-Jacques fumées

Ingrédients

• 8 large sea scallops
• 1/2 cup Brown sugar
• 1/2 cup Kosher salt
• 1 tbsp Black pepper
• 1 tsp Red pepper flakes
• 1 Bay leaves
• 4 Garlic cloves

Préparation

1. 1

   --- Make the brine ---

2. 2

   Mix the brine ingredients together in a pot with 2 cups of water, bring to a boil then let cool.

3. 3

   Clean the scallops, then trim away the foot-like skin sticking out and the loose muscle.

4. 4

   Once the brine is cool pour it into a glass container and add the scallops covering them fully. Cover and refrigerate over night.

5. 5

   Drain the scallops, then air dry on wire racks for 4-6 hours. If you don't have the time, air dry as long as possible and then dry thoroughly with a paper towel.

6. 6

   Prepare the smoker for cold smoking (160 degrees F) then smoke for 2 hours. Increase the temperature to 225 then smoke for another 30-45 minutes or until the scallops are a nice golden brown.

7. 7

   Set aside and let rest 5 minutes.