📝 About This Recipe
Elevate the natural, buttery sweetness of premium sea scallops with this sophisticated cold-smoking technique that imparts a delicate forest aroma without cooking the flesh. This recipe utilizes a gentle dry-brine to firm the texture, followed by a low-temperature smoke that transforms the seafood into a silken, melt-in-your-mouth delicacy. Perfect as a high-end appetizer or a luxurious addition to a seafood charcuterie board, these scallops represent the pinnacle of artisanal curing.
🥗 Ingredients
The Scallops
- 1 pound U-10 Dry-Packed Sea Scallops (muscle removed, patted very dry)
The Cure
- 1/4 cup Kosher Salt (non-iodized)
- 2 tablespoons Granulated Sugar
- 1 tablespoon Lemon Zest (finely grated)
- 1 teaspoon White Peppercorns (toasted and cracked)
- 2 sprigs Fresh Thyme (leaves only, minced)
Smoking Elements
- 2 cups Applewood or Alderwood Chips (for the smoke generator)
- 4 cups Ice Cubes (to maintain cold temperature)
Finishing Touches
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 tablespoon Fresh Chives (finely snipped)
- 1/4 cup Micro-greens (for garnish)
👨🍳 Instructions
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1
Rinse the scallops under cold water and ensure the tough side muscle is removed. Pat them extremely dry with paper towels; moisture is the enemy of a good cure.
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2
In a small bowl, whisk together the kosher salt, sugar, lemon zest, cracked white pepper, and minced thyme to create your curing mix.
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3
Line a small tray with parchment paper. Sprinkle half of the cure mix on the tray, place the scallops on top, and cover them with the remaining cure.
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4
Refrigerate the scallops uncovered for exactly 30 minutes. This 'dry brine' draws out excess moisture and seasons the protein deeply.
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5
Rinse the cure off the scallops thoroughly under a gentle stream of cold water. Pat them dry again with fresh paper towels.
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6
Place the scallops on a wire cooling rack set over a tray. Put them back in the refrigerator for 1 hour to develop a 'pellicle'—a tacky surface that helps the smoke adhere.
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7
Prepare your cold smoker. If using a standard smoker, ensure the temperature does not exceed 80°F (27°C). Use a 'smoke tube' or a cold smoke generator for best results.
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8
Fill a large pan with the ice cubes and place it on the bottom rack of the smoker to act as a heat sink, ensuring the scallops stay chilled during the process.
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9
Place the rack of scallops into the smoker. Ignite the wood chips (Applewood provides a lovely sweetness that complements seafood).
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10
Cold-smoke the scallops for 90 to 120 minutes. The scallops should remain translucent and raw in texture but take on a slight golden hue.
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11
Remove the scallops from the smoker. Wrap them tightly in plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the smoke flavor to mellow and penetrate.
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12
To serve, slice the scallops thinly into medallions or serve whole. Drizzle with olive oil and garnish with chives and flaky salt.
💡 Chef's Tips
Always use 'dry' scallops (not treated with sodium tripolyphosphate), as 'wet' scallops will not take the cure or smoke properly. Keep the smoking temperature below 90°F at all times; if the scallops turn opaque, they are cooking, which changes the desired silken texture. If you don't have a cold smoker, you can use a handheld smoking gun and a glass bowl, though the flavor will be less intense. Try experimenting with dried orange peel instead of lemon zest for a deeper, more wintry citrus profile.
🍽️ Serving Suggestions
Serve thinly sliced on top of toasted brioche points with a dollop of crème fraîche. Pair with a crisp, high-acidity white wine like a Sancerre or an Extra Dry Champagne. Arrange on a slate board alongside pickled red onions, caper berries, and hard cheeses. Dice into small cubes and toss with a light vinaigrette to serve as a 'Smoked Scallop Tartare'.