Smoked Sea Scallops with Balsamic Glaze on Sauteed Spinach with Pancetta Recipe

Name: Smoked Sea Scallops with Balsamic Glaze on Sauteed Spinach with Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon coriander seeds; 1/4 teaspoon white peppercorns; 6 whole cloves; 1 cup sugar; 2 cups kosher salt; 1/4 cup chopped fresh cilantro; 2 tablespoons finely grated fresh lemon zest; 16 large sea scallops (1 1/4 to 1 1/2 lb); 1/3 cup balsamic vinegar; 1/2 tablespoon vegetable oil; Accompaniment: sauteed spinach with pancetta; Special equipment: a stovetop smoker/cooker and 3 tablespoons fine wood chips such as oak or hickory

Servings: persons

1/2 teaspoon coriander seeds
1/4 teaspoon white peppercorns
6 whole cloves
1 cup sugar
2 cups kosher salt
1/4 cup chopped fresh cilantro
2 tablespoons finely grated fresh lemon zest
16 large sea scallops (1 1/4 to 1 1/2 lb)
1/3 cup balsamic vinegar
1/2 tablespoon vegetable oil
Accompaniment: sauteed spinach with pancetta
Special equipment: a stovetop smoker/cooker and 3 tablespoons fine wood chips such as oak or hickory

1
Finely grind coriander seeds, peppercorns, and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with sugar, kosher salt, cilantro, and zest in a bowl.
2
Cut tough muscles from scallops and toss scallops in salt mixture.
3
Bury scallops in salt mixture and chill, covered, 30 minutes.
4
Rinse scallops lightly and dry well with paper towels.
5
Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan.
6
Put drip tray on top of chips and put a lightly oiled rack in tray.
7
Season scallops lightly with salt and pepper and put on rack.
8
Put smoker on stove, centered on 1 burner, and heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes.
9
Reduce heat to low, slide cover on, and smoke scallops 15 minutes.
10
Remove smoker from heat (scallops will be partially cooked).
11
Boil vinegar in a very small heavy saucepan over moderate heat until reduced by about half, about 3 minutes.
12
Keep warm, covered.
13
Heat oil in a 10-inch nonstick skillet over moderately high heat until just smoking, then sear scallops until browned on both sides, about 4 minutes total.
14
Serve scallops on sauteed spinach, drizzled with balsamic glaze.

219

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 teaspoon coriander seeds, 1/4 teaspoon white peppercorns, 6 whole cloves, 1 cup sugar, and more.

Yes, Smoked Sea Scallops with Balsamic Glaze on Sauteed Spinach with Pancetta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Sea Scallops with Balsamic Glaze on Sauteed Spinach with Pancetta

How did you like this recipe?

Frequently Asked Questions