Name: Instant Smoked Scallops with Orange-and-Onion Sauce
Yield: 4
Ingredients: 1 seedless orange -; 1 tomato -; 2 tbsp. Chopped red onion -; 2 tbsp. chopped fresh cilantro -; 1 1/2 tbsp. red wine vinegar -; 1 1/2 tbsp. virgin olive oil -; 1/2 tsp. salt -; 1/4 tsp. Freshly ground black pepper -; 12 large sea scallops -; 1 tsp. corn oil -; c. hickory, cherry or, maple wood chips or sawdust -

Instant Smoked Scallops with Orange-and-Onion Sauce

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Instant Smoked Scallops with Orange-and-Onion Sauce

1. 1 seedless orange -

2. 1 tomato -

3. 2 tbsp. Chopped red onion -

4. 2 tbsp. chopped fresh cilantro -

5. 1 1/2 tbsp. red wine vinegar -

6. 1 1/2 tbsp. virgin olive oil -

7. 1/2 tsp. salt -

8. 1/4 tsp. Freshly ground black pepper -

9. 12 large sea scallops -

10. 1 tsp. corn oil -

11. c. hickory, cherry or, maple wood chips or sawdust -

How to cook deliciously - Instant Smoked Scallops with Orange-and-Onion Sauce

1. Stage

To make the sauce: Peel the orange down to the flesh, and cut enough of the flesh into 1/2-inch pieces to make 1/2 cup. Squeeze enough juice from the remaining flesh to measure 2 tablespoons. Place the orange flesh and juice in a small bowl, and add the remaining sauce ingredients. Mix well, and set aside at room temperature.

2. Stage

To make the scallops: Wash the scallops under cool water, removing and discarding any white sinews attached to them. Dry the scallops well, and place them in a bowl with the corn oil.

3. Stage

Arrange the wood chips or sawdust in the bottom of a smoker, place a screen 1 inch above the chips, and scatter the scallops in one layer over the screen. Cover the smoker, and cook the scallops over high heat for about 1 minute, then reduce the heat to low, and cook 4 minutes longer. (The smoker will be full of smoke, and some of the smoke will escape, but the scallops should not burn.)

4. Stage

Set the smoker aside off the heat, and let the scallops cool, still covered, for 10 minutes. Remove the scallops from the smoker. (They will be lightly cooked and have a golden yellow exterior.)

5. Stage

Divide the sauce among four plates. Cut the scallops in half, and arrange six halves on top of the sauce in the center of each plate. Serve immediately.