Smoked Shrimp and Scallops with Sweet Garlic Rub
Jumbo prawns and sea scallops cured overnight in a sweet, smoky garlic rub, then hot-smoked on the grill until juicy and perfectly cooked.
⏱️ Prep: 15 min🍳 Cook: 25 min
Ingredients
| 12 | large prawns | |
| 12 | large sea scallops | |
| 3/8 cup | 90 ml | brown sugar |
| 3 Tbsp | 45 ml | minced garlic |
| 2 Tbsp | 30 ml | seasoned salt |
| 2 Tbsp | 30 ml | paprika |
| 1 Tbsp | 15 ml | chili powder |
| 1 Tbsp | 15 ml | black pepper |
| 1 tsp | 5 ml | dry mustard |
| 1/2 tsp | 2.5 ml | cayenne pepper |
| 1/2 tsp | 2.5 ml | ground ginger |
Instructions
- Make the rub by mixing the brown sugar, garlic, seasoned salt, paprika, chili powder, black pepper, dry mustard, cayenne and ginger. (Adapted from the "Sweet Garlic Rub" in Paul Kirk's Championship Barbecue.)
- The night before, apply about 2 Tbsp of the rub to the shrimp and 2 Tbsp to the scallops, then refrigerate overnight.
- Run the smoker at 270–300°F (132–149°C). Put the scallops on first and smoke for about 25 minutes.
- Add the shrimp 10 minutes after the scallops and smoke them for about 15 minutes, so both finish together.
- Serve hot. Note: this rub is fairly spicy and smoky — cut back on the paprika and chili powder for a milder result.