Ingredients
1 can – U10 Scallops
Marinade:
2 cups – Warm Water
.5 cup – Honey
1 TBSP – Ginger Powder
1 TBSP – Salt
.5 cup – Brown Sugar
Procedure
Bring the brine to a boil. Remove and cool in the air-o-chill blast chiller/shock freezer.
Soak the scallops in the marinade for 30 minutes.
Place the lit Volcano Smoker inside the oven on the bottom rack.
Set Phase 1 convection mode at 230° F (110° C)/ 30% custom vent/ half fan speed/ 25 minutes.
