Jerry Parker's Smoked Shrimp and Scallops

prep time:: 15 min
total time:: null hr

Serves 6 to 8

Sometime back in 1986, Roger and I were invited to spend a wonderful weekend at the Wilmington Beach House of Jerry Parker, who was a partner with one of the Big 8 CPA Firms. Jerry had a great Cadillac Alanté convertible, that he let ME drive from Charlotte to Wilmington! Anyway, that Saturday, he invited a bunch of friends over and prepared this dish on his charcoal smoker...it was to DIE for! The photo shows the dish served over linquine, but it is great with just some rolls, grilled corn and coleslaw.

ingredients

1/4 teaspoon freshly ground pepper
2 pounds large fresh shrimp, unpeeled
2 pounds large scallops
Juice of one lemon
1 large clove garlic, minced
1 medium onion, chopped finely
1/2 teaspoon salt
4 tablespoons melted butter or olive oil
1 cup or so of dry white wine
3 cups apple wood or other fruitwood chunks

directions

1
Soak wood chunks for a couple of hours.
2
Toss all ingredients except wood chips in a large, deep foil baking pan.
3
Heat smoker according to manufacturer’s directions and add chips to wood box.
4
Smoke for about one hour and a half to two hours, until the meat loses any transparency and appears to be cooked through. Since longer smoking makes things “smokier”, you can finish them off in the oven or on the gas grill at any point after the first 45 minutes or so to give them a firmer texture and lessen the smoky flavor.

Source: Cynthia