Recipe of the Week: Hot-Smoked Scallops
For a modern spin to classic scallops, try smoking them. I took the inspiration from one of my favorite smoked trout dishes and added a lemony sauce and pronto a delicious gourmet dinner right in your kitchen. Hot smoking fish is a simple method for adding great flavor and retaining moisture to fish. Serves eight. (Chef tip: I use a stainless-steel stove top smoker to smoke my fish. Compact and easy to use, I usually put it on top of my grill or stove or even in the oven. I prefer to use oak, cherry or hickory chips when smoking fish.)
1/4 cup kosher salt
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 pound large scallops
1 cup cold water
1/2 cup dry white wine
1/2 cup smoking chips
To make the curing mixture, combine kosher salt, brown and granulated sugars, garlic powder and black pepper. Mix to evenly distribute ingredients. Rub curing mixture all over the scallops. Pour wine and water over the cured scallops in a glass baking dish. Marinate for two hours in the refrigerator.
Rinse scallops well under cold running water, pat dry. Place smoking chips in a commercially manufactured smoking box or a homemade smoking apparatus. Heat smoking box over medium-high heat until chips begin to emit smoke.
Place scallops on a wire rack and place in smoking box above chips. Cover box and smoke until done, about 15-20 minutes, depending upon thickness of scallops.
Citrus beurre blanc
(makes about 2 cups)
1 shallot, minced
1/4 cup dry white wine
1/4 cup lemon juice
1 cup heavy whipping cream
1 cup unsalted butter, cut into 1/2-inch cubes
1 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
Scallions, finely sliced, for garnish
Place the shallots, lemon juice and wine in a saucepan over high heat. Reduce wine by two-thirds, until the pan is almost dry again. Add cream, salt and pepper and boil for five more minutes. Lower the heat to a bare simmer and slowly whisk in the butter a piece at a time. Continue adding butter. Season the sauce with white pepper and salt, to taste. Strain out shallots and keep sauce warm until ready to serve.