Chef Big DA sophisticated study in texture and smoke, featuring jumbo sea scallops seared over live oak and finished with a rich, wood-kissed balsamic reduction.
Pat the scallops extremely dry using paper towels and let them sit uncovered in the refrigerator for 30 minutes to develop a skin.
Moisture is the enemy of a Michelin-star sear.
In a small heavy-bottomed saucepan, combine balsamic vinegar, minced shallot, honey, and thyme. Place this in your smoker at 225°F (107°C) for 45 minutes to infuse with smoke while it reduces.
The smoke adds a visceral depth that store-bought glaze lacks.
Remove the reduction from the smoker and strain through a fine-mesh sieve. It should have the viscosity of warm maple syrup. Set aside.
Prepare a cast-iron skillet over a live-fire grill or high-output burner until it is wisps-of-smoke hot. Season scallops with salt and white pepper.
Add grapeseed oil to the pan, then carefully place scallops in. Sear undisturbed for 2 minutes until a deep golden crust forms.
Don't crowd the pan or you'll steam them instead of searing.
Flip the scallops, add the butter to the pan, and baste for another 60-90 seconds until they are just opaque in the center.
Plate the scallops immediately. Drizzle the smoked balsamic gastrique over the top and finish with fresh lemon zest and microgreens.
The key to this dish is the temperature contrast and the viscosity of the balsamic reduction. Ensure the scallops are dry before searing to achieve a proper crust. If you can't find U-10 scallops, U-12 will work, but adjust the sear time down by 30 seconds. The smoke from the wood-fire provides the bass note that balances the high-acid gastrique.
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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