Rinse scallops, remove the abductor muscles and pat dry.

Place scallops on an aluminum tray and place in smoker preheated to 150°F with Alder bisquettes.

Smoke scallops for 30-45 minutes.

Meanwhile, bring a medium-sized pot of salted water to a boil, add linguine noodles, return to a boil and cook for 8-10 minutes (or until it is al dente), stirring frequently.

Drain pasta in a colander and run under cold water to stop the cooking process

Toss pasta in 1 tbsp of vegetable oil.

Heat the remaining tablespoon of oil in a saucepan on medium heat.

Add shallots, garlic and onions and cook until onions are translucent, approximately 3-5 minutes, then deglaze with white wine.

Add pasta and smoked scallops to a saucepan and combine.

Add butter and salt & pepper.

Serve pasta topped with fresh cherry tomatoes, parsley and Parmesan.