Chef Big DCold-smoked sea scallops seared to perfection, served over a spicy 'nduja and citrus emulsion with crispy guanciale bits.
Place the cleaned scallops in a perforated pan inside a cold smoker. Cold smoke with hickory for 20 minutes, ensuring the temperature stays below 80°F to avoid premature cooking.
Keep the scallops on ice during this process if your smoker runs warm.
In a small saucepan over medium-low heat, render the guanciale until it is mahogany and crispy. Remove the bits and set aside on a paper towel, leaving the fat in the pan.
Don't rush the render; fat is flavor.
Add the 'nduja to the guanciale fat, breaking it down with a whisk until it melts. Stir in the heavy cream and lemon juice, then slowly emulsify the cold butter cubes one at a time until the sauce is glossy and thick. Keep warm.
Use a stick blender for a perfectly smooth, stable emulsion.
Heat a heavy carbon steel or cast iron skillet over high heat until wisps of smoke appear. Season the smoked scallops with salt only.
Pat the scallops bone-dry with paper towels right before they hit the pan.
Sear the scallops for 90 seconds on the first side without moving them to develop a deep golden-brown bark. Flip and sear for 30 seconds more.
The center should still be slightly translucent—overcooking is a culinary sin.
Spoon a pool of the 'nduja emulsion onto a warmed plate. Place three scallops on top, garnish with the crispy guanciale, lemon zest, and a micro-herb if you're feeling fancy.
Serve immediately while the temperature contrast is at its peak.
The key here is the 'nduja emulsion. It provides a funky, spicy backbeat to the sweet scallops. Make sure your scallops are dry before searing, or you'll never get that Michelin-grade crust. If you don't have an offset smoker, a handheld smoking gun with hickory chips works for the cold-smoke phase.
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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