Chef Big DNantucket Bay scallops meet the precision of a Mexican smokehouse. Seared to a perfect crust and finished with a fermented chili and bone marrow 'chorizo' emulsion.
Place the split marrow bones in the offset smoker at 250°F (120°C) over post oak. Smoke until the marrow is softened and translucent, about 45 minutes. Scoop out the marrow and pass through a fine-mesh sieve.
Save the bones for a future beef stock reduction.
In a small copper saucier over low heat, combine the smoked marrow fat, minced guajillo chiles, mashed garlic confit, and smoked paprika. Infuse for 10 minutes to create a deep red 'chorizo' oil. Do not let the garlic burn.
The oil should have a high viscosity and a deep crimson hue.
Season the scallops with a pinch of sea salt only on the flat surfaces. Heat a carbon steel pan over high heat until it just begins to smoke. Add a teaspoon of neutral oil with a high smoke point.
Work in batches to avoid crowding the pan and dropping the temperature.
Place scallops in the pan. Sear undisturbed for 90 seconds until a golden-brown 'bark' forms. Flip and sear the other side for only 30-45 seconds. Remove scallops and set aside to rest.
The center should remain slightly translucent—medium-rare is the goal.
Lower the heat on the chorizo oil. Whisk in the cold butter cubes one at a time to create a glossy emulsion. Finish with a squeeze of lime juice to cut through the richness.
Keep the sauce warm, but never boiling, or the emulsion will break.
Plate three scallops per person. Spoon the chorizo-marrow emulsion over the top, allowing it to pool slightly. Garnish with micro-cilantro and a touch of flaky salt.
Serve immediately while the temperature contrast is at its peak.
The key here is the contrast between the cold, silky scallop and the warm, intense 'chorizo' oil. Ensure your scallops are dry before searing to get that perfect Maillard reaction. If you can't find U-10s, U-12s will work, but don't go smaller—we need the surface area for the bark.
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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