Smoked scallops, from cloche to golden crust

The scallop dish from the Giamaio and Flow Cook recipe book. · Giamaio

The cloche comes off before the scallops reach the pan. Flow Cook’s recipe scents the shellfish first and builds the crust second. Covering the scallops again after searing would trap steam just where you want a dry surface.

Have the accompaniments ready

Arrange the purée, plates and brittle before cooking the scallops. A piece of caramelised pistachio left in purée while the pan heats will lose some of its crunch. Keep the topping dry. Keep the raw scallops refrigerated until you handle them and use clean utensils for the finished plate.

Scent first and dry second

Our recipe pairs the scallops with food-grade lemon wood. Follow the instructions for your smoker and return the scallops to the refrigerator promptly if other preparations still need time. Cold smoke supplies the aroma. The pan does the cooking.

Just before searing, pat both broad faces dry with clean kitchen paper. Alton Brown highlights this step and the importance of leaving room between the scallops. Cook in two batches if your pan is small. Set them on the first side and let them colour before turning.

Assemble once

Finish cooking until the centres are firm and opaque. Spoon the purée underneath and leave the browned face uncovered. Add the pistachio at the last moment. Taste for the order in which you notice sweetness, the sear and the wood. If the smoke masks the shellfish, shorten the exposure on your next attempt and keep the cooking method the same.