Chef Big DU-10 sea scallops seared to a perfect crust, served over a spicy, velvety 'nduja and citrus emulsion with a hint of cold hickory smoke.
Place the dry scallops in a shallow container. Using a handheld cold smoker (smoking gun) with hickory chips, trap smoke in the container for 5 minutes to infuse the protein without cooking it.
Don't over-smoke; we want a nuance, not a forest fire.
In a small saucier over medium-low heat, sweat the minced shallots until translucent. Add the 'nduja, breaking it down until the fat renders and it becomes a paste.
Keep the heat low to avoid burning the spices in the pork.
Whisk in the lemon juice, then Begin emulsifying the cold butter into the 'nduja mixture one cube at a time, whisking constantly until a thick, glossy orange sauce forms. Strain through a fine-mesh chinois and keep warm (not hot).
If the sauce breaks, add a teaspoon of warm water and whisk vigorously.
Heat a heavy carbon steel pan with grapeseed oil over high heat until wisps of smoke appear. Season scallops with salt only.
High smoke point oil is non-negotiable here.
Place scallops in the pan. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Flip and sear for 1 additional minute. The center should remain slightly translucent.
The crust is the flavor; don't move them early.
Spoon a generous pool of the 'nduja emulsion onto a warmed plate. Place the scallops atop the sauce and garnish with fresh chives. Serve immediately.
Wipe the plate rim—presentation is 50% of the battle.
The key here is the 'nduja emulsion—it needs to be thick enough to hold its shape but fluid enough to coat the palate. If your scallops aren't dry before searing, you're just boiling them in their own juices, and that's a kitchen crime. Use a heavy cast iron or carbon steel pan for that crust.
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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