Scallops contain protein and vitamin B12, as well as omega-3 fatty acids. This shellfish is also very low in calories and fat, making it a healthy choice for dinner. The taste of scallops is mild and sweet. Individuals who dislike seafood and shellfish have been known to enjoy scallops because they are less fishy than other seafood. Because scallops have a naturally mild flavor, they stand up well to the smoking method. Smoking and canning scallops can seem to be a daunting task, when in actuality, the process is fairly simple if you are prepared.
Step 1
Rinse the scallops well under cool, running water. Pat the outside of the scallops dry with a paper towel and place them on a cutting board.
Step 2
Trim any tough spots off of the scallops by using a sharp knife. Place the scallops to the side while you prepare the smoker.
Step 3
Place the wood chips at the bottom of the smoker in an even layer. Set the heat on the stove burner to "Medium." Allow the wood chips to begin smoking before adding the scallops.
Step 4
Spray the grill rack with nonstick cooking spray and arrange the scallops on the grill. Allow the scallops to cook for 20 minutes.
Step 5
Remove the scallops from the smoker and set them to the side to cool.
Step 6
Place your cooled scallops in the jars, leaving 1 inch empty from the top of the jar. Cover the scallops with water or oil, up to ½ inch from the top. Use a paper towel to clean off any liquid that may have spilled on the jar.
Step 7
Lay the lid on top of the jar and twist on the ring tightly. Repeat this process until all of the scallops are in the jars.
Step 8
Fill the pressure canner with the water and place each jar inside, with the lid facing up. Secure the pressure-canner lid tightly to the pressure canner pot.
Step 9
Bring the canner to the proper temperature suggested on the pressure canner's instructions. Cook the jars for 1 ½ hours at 10 lbs. of pressure.
Step 10
Remove the jars with a jar lifter and place the sealed jars on a clean dish towel to cool completely.
Things You'll Need
- Scallops
- Paper towel
- Cutting board
- Sharp knife
- Flavored-wood chips
- Stove-top smoker
- Nonstick spray
- Sterilized canning jars, 1/2 pt.
- Water or oil to fill jars
- Sterilized canning lids
- Sterilized canning rings
- Water to fill canner, 4 qt.
- Pressure canner
- Jar lifter
- Clean towels
