Smokekid, Amstelveen, The Netherlands

Smoky Scallops

Hi there, I am getting the hang of it so here is an another one: “Smoky Scallops”

Make sure you have really fresh scallops. Now there’s two ways of doing this: Adding smoke before or after searing the scallops in a medium to sizzling hot pan. Myself I prefer adding a smoky flavour afterwards. But let’s start with adding smoke before baking.

Pat the scallops dry with paper towels; surface moisture impedes browning.  Put the scallops in a bowl, cover with plastic film and make a small hole in the film to put the smoke pipe through. Fill the Smokekid with apple Smokechips and light it. Blow the smoke under the film and let it settle for a few minutes. 

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 3 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 3 minutes. 

Now the second method is to add the smoky flavour now, after they have just been seared. Light the Smokekid and just blow the smoke over the seared scallops like we did with the baby spinach. Serve immediately! 

This post is also available in: nlNederlands

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