Step 1

Give the scallops a quick rinse under cold running. Pat them dry with paper towels. In a large bowl, stir together the lemon juice, EVOO, garlic, pepper, and salt. Add the dry scallops and toss carefully to coat. Set the scallops aside while you prepare your smoker.

Step 2

Remove one or two racks from your smoker. Add your desired wood chips to the tray and fill the water bowl 1/2 way. Preheat the smoker to 200°F to 220°F with the door closed and the top vent open.

Step 3

Place the seasoned scallops on the grates of the racks. Position them so that they are not touching one another. Put the racks in the hot smoker and cook the scallops for 30 to 40 minutes. They should still be slightly translucent and a little firmer to the touch than when raw. The idea is to just cook the scallops so that they are not raw and are lightly infused with smoke flavor. You don’t want to overcook them. You can check them with a digital thermometer. Approximately 125°F is the temperature you are looking for.

Step 4

Place your lightly dressed salad greens on a large platter. Top the salad with the scallops and serve with toasted baguette slices.