Chef Big DU-10 Diver scallops cold-smoked over cherrywood, hard-seared in clarified butter, and finished with a fermented chili and bourbon reduction.
Place the cleaned scallops on a wire rack over a tray of ice. Cold smoke with cherrywood for 20 minutes using a smoking gun or offset setup, ensuring the internal temp of the meat does not rise.
Keep the scallops bone-dry to ensure the smoke adheres properly to the surface proteins.
In a small copper saucier, sweat the minced shallots until translucent. Add bourbon and flambé carefully to remove the harsh alcohol bite.
Safety first—keep a lid nearby when working with open flames.
Whisk in the honey and fermented chili paste. Reduce the mixture until it reaches a coating viscosity (nappe stage). Set aside and keep warm.
The glaze should be thick enough to cling to the scallop without running across the plate.
Heat a heavy carbon steel pan over high heat until wisps of smoke appear. Add clarified butter. Season scallops with fine sea salt only at the last second.
Clarified butter has a higher smoke point, essential for that deep golden crust.
Sear the scallops for 90 seconds on the first side without moving them. Flip and sear for another 30-45 seconds. The center should remain translucent and buttery.
Overcooking a scallop is a culinary sin that even butter can't forgive.
Plate the scallops immediately. Spoon the bourbon-chili glaze over the top and garnish with micro-cilantro. Serve while the surface tension of the glaze is perfect.
The key to this dish is the temperature contrast and the emulsification of the honey-bourbon glaze. Ensure the scallops are dry before searing to achieve a Michelin-standard crust. The smoke should be subtle, acting as a structural layer rather than an overwhelming force.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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