Episode 101: Smoking 101

Cold Smoked Scallops with Smoked Tomatoes and Jicama Salsa


Cold Smoked Scallops with Smoked Tomatoes and Jicama Salsa

Recipe Notes

  • Yield: Serves 4 to 6 as a starter
  • Method: Cold smoking
  • Equipment: Bradley smoker; alder chips


  • 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

Recipe Steps

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.

Find This Recipe

And More

Project Smoke book cover

Project Smoke

New York Times Bestseller Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering …

Buy Now ‣