📝 About This Recipe
This elegant dish captures the ethereal essence of the ocean, transformed by the delicate kiss of cool applewood smoke. By maintaining a temperature below 80°F, we preserve the scallop’s buttery, translucent texture while infusing it with a sophisticated, campfire depth. Finished with a vibrant citrus-herb oil, these scallops are a masterclass in balance, texture, and refined pescatarian luxury.
🥗 Ingredients
The Scallops
- 12 pieces Dry-packed U-10 Sea Scallops (adductor muscles removed; must be 'dry' to ensure smoke adhesion)
- 2 tablespoons Kosher Salt (for the dry brine)
- 1 tablespoon Granulated Sugar (to balance the salt and aid pellicle formation)
- 1 teaspoon Lemon Zest (finely grated)
Citrus-Herb Infusion
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Fresh Chives (minced)
- 1 teaspoon Fresh Dill (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Shallot (minced very fine)
For Smoking & Garnish
- 2 cups Applewood Chips (or pellets for a cold smoke generator)
- 1/4 cup Micro-greens (for plating)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 piece Radish (shaved paper-thin for crunch)
- 4 cups Ice Cubes (to keep the smoking chamber cool)
👨🍳 Instructions
-
1
Rinse the scallops under cold water and pat them thoroughly dry with paper towels. Ensure the tough side muscle (the 'foot') is removed from each scallop.
-
2
In a small bowl, mix the kosher salt, sugar, and lemon zest. Lightly coat the scallops on all sides with this mixture.
-
3
Place the scallops on a wire rack set over a baking sheet. Refrigerate uncovered for 30-45 minutes. This process, called 'pellicle formation,' creates a tacky surface that allows the smoke to adhere perfectly.
-
4
While the scallops brine, prepare the citrus-herb oil by whisking the olive oil, chives, dill, lemon juice, and minced shallots in a small bowl. Let sit at room temperature to infuse.
-
5
Prepare your cold smoking setup. If using a traditional smoker, ensure it is unlit. Use a cold smoke generator (like a smoking tube or 'maze') filled with applewood pellets.
-
6
Place a large tray of ice at the bottom of your smoking chamber. This acts as a heat sink to ensure the internal temperature stays below 80°F (26°C), preventing the scallops from cooking.
-
7
Remove the scallops from the refrigerator. Rinse them very briefly under cold water to remove excess salt, then pat them bone-dry once more.
-
8
Place the scallops on the smoking rack, ensuring they are not touching each other to allow for maximum smoke circulation.
-
9
Light the smoke generator and close the lid. Cold smoke the scallops for 90 minutes to 2 hours, depending on your desired intensity of smoke flavor.
-
10
Monitor the temperature every 30 minutes. If the chamber rises above 80°F, add more ice or briefly crack the lid to release heat.
-
11
Once the time is up, remove the scallops. They should look slightly firmer and have a very faint golden hue, but remain raw in the center.
-
12
For the best flavor, wrap the scallops tightly in plastic wrap and refrigerate for at least 1 hour before serving. This allows the smoke compounds to mellow and penetrate the meat.
-
13
To serve, slice each scallop horizontally into 3 thin medallions using a very sharp sashimi knife.
-
14
Arrange the medallions on a chilled plate. Drizzle generously with the citrus-herb oil and top with a shaving of radish and micro-greens.
-
15
Finish with a tiny pinch of flaky sea salt to make the flavors pop. Serve immediately while chilled.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent smoke absorption and ruin the texture. If you don't have a smoker, you can use a handheld smoking gun by placing scallops in a covered bowl and refreshing the smoke every 10 minutes for an hour. Keep a thermometer inside the smoking chamber at all times—if the scallops hit 100°F, they will begin to cook and lose their silky texture. For a deeper flavor profile, try mixing cherry wood with applewood for a slightly sweeter, redder smoke tint. Serve these on chilled marble or ceramic plates to maintain the cold temperature during the meal.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or an Extra Brut Champagne. Serve alongside a light cucumber and fennel salad to provide a refreshing crunch. A small dollop of crème fraîche or horseradish cream on the side adds a lovely richness. Accompany with toasted brioche points or sourdough crisps for a textural contrast. Pairs beautifully with a chilled sake, specifically a Junmai Daiginjo, to complement the delicate seafood sweetness.