Steven Raichlen's Barbecue! Bible


Cold Smoked Scallops with Smoked Tomatoes and Jicama Salsa

Recipe from Steven Raichlen's Project Smoke


  • Yield: Serves 4 to 6 as a starter
  • Method: Cold smoking
  • Equipment: Bradley smoker; alder chips
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  • 2 pounds sea scallops or bay scallops
  • Maldon sea salt and freshly ground black pepper
  • 2 pounds heirloom tomatoes, cut into 1/2-inch thick slices
  • Extra virgin olive oil (optional)
  • Jicama Salsa

Step 1: Set up your smoker for cold smoking (aim for a temperature of 100 degrees), following the manufacturer’s instructions. Add the wood as specified by the manufacturer.

Step 2: There’s a whitish half moon shaped muscle on the side of each scallop. Pull it off and discard. (It’s tougher than the rest of the scallop.) Arrange the scallops on a wire rack and lightly sprinkle with salt and pepper. Place in the smoker. Arrange the tomato slices in the smoker next to the scallops.

Step 3: Smoke the scallops until lightly bronzed with smoke. Smoke the tomatoes until you can taste a smoke flavor on the surface, 1-1/2 to 2 hours. Transfer to a baking sheet.

Step 4: Meanwhile, make the jicama salsa.

Step 5: Arrange the tomatoes on plates or a platter. Drizzle with extra virgin olive oil, if desired, and sprinkle with salt and pepper. Arrange the scallops on top of the tomatoes. Drizzle with olive oil. Place a spoonful of jicama salsa on top. Dig in.

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