Smoked scallops
with heirloom tomatoes panzanella
Recipe for 4 people
8 large sea scallops
1 teaspoon sea salt medium grind
1 teaspoon sweet smoked
paprika (available at Raley's or World Market)
*substitution regular sweet
paprika
2 tablespoons finely chopped fresh basil
1 teaspoon fresh ground black pepper
2 cloves finely chopped garlic
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
Scallop Prep:
Combine all the ingredients except scallops and sea salt in mixing bowl. Set aside. Wash sea scallops thoroughly in cold water. Note: when washing scallops there may be a small muscle on the side of each scallop. Remove this at this time. It is simply done picking with fingers and peeling it off. No knife is necessary. If muscle is not there do not fret. Your fish monger has done the work for you. Set on clean paper towel and let excess water drain off.
Start to prepare your smoker. Our method takes inspiration from Waldy Malouf's cookbook, "High Heat." Hot smoking imparts a smoke flavor to the ingredient while it cooks. If you have a charcoal grill, you can create the smoke with either wood logs or chips that you throw on the coals when they have burned down to white ash. Wood chips need to be soaked in water before being used. I like to keep some wood chips in a bucket of water, ready to throw on the grill when I need them.
If you have a gas grill, you'll need a small metal pan, like a disposable pie tin, to hold the wood chips. Simply place the pan with the chips on the grill grate over direct heat, and soon the chips will start smoking. (If your gas grill has instructions for adding the wood chips, follow those.)
Cover the grill when hot smoking to keep the smoke in.
While smoker is readying, combine your marinade with your sea scallops. DO NOT add salt yet.
The smoker should be between 220-280 degrees. Too hot, and the scallops will broil instead of smoke. We like to smoke the scallop for 15-20 minutes, so low temperature is critical.
When smoker is ready take scallops out of marinade and once again place on dry paper towel. At this time lightly sprinkle sea salt over scallops. (If you add salt in the marinade, the salt and acidity of the lemon juice will start a cooking process and give a rubbery texture to the scallop.) Also, the medium-course sea salt adds a nice crunch or flavor burst in your mouth when eating the scallops.
While scallops are smoking, begin the panzanella (Tuscany tomato and bread) salad prep.
Panzanella Salad Ingredients:
2 large, preferably heirloom tomatoes (available at Carson City's Wednesday or Saturday farmers market.)
3 tablespoons or 1 good bunch basil
1 tablespoon shallot finely chopped (available at Raley's or Trader Joe's)
2 tablespoons good quality extra virgin olive oil (organic)
1 tablespoons red wine vinegar or champagne vinegar
Salt and pepper to taste (use medium ground sea salt and fresh ground pepper)
1⁄2 cup cubed sourdough bread croutons approximately 1⁄2" square lightly toasted (do not over toast, semi-soft texture is important)
Salad Assembly:
A lot of the time Karen and I will purchase heirloom tomatoes from Nevada's Own Perennials owned by Dan and Rachel McClure at the Curry Street Farmers Market on Saturday. They have a wonderful variety of small nice heirlooms tomatoes.
Cut tomatoes in manageable sizes so as not to destroy the integrity of the tomato. Heirlooms can be soft so be careful.
In a mixing bowl add basil, shallot, olive oil, vinegar, salt and pepper. Mix vigorously with a whisk or food processor. Add croutons to the mixture in mixing bowl and lightly toss. Do not add tomatoes until after mixing the dressing and adding the croutons. Let croutons sit in vinaigrette for approximately 5 minutes and then gently add tomatoes. Place panzanella salad on plates. What I like to do is slice the scallops from top to bottom (about 5 slices per scallop or 1⁄8" thick slices). Your knife must be sharp! Using your artistic ability place sliced scallops on top of the panzanella tomato salad. See photo for example. Grab your pepper mill and generously pepper the dish.
The flavors of this delightful preparation are best complimented by a Pinot Grigio or dry Sauvignon Blanc. Speaking of Pinot Grigio, Karen and I just tried a fabulous new offering from Ferrari Carano. It's a beautiful statement. Talk to your local wine monger about this or any other recommendations. As always... Enjoy! Enjoy!
•••
Sept. 3 concert to help greenhouse project
Charlie and I have been busily working on preparations for the Sept. 3 Rubber Soldiers concert combined with a silent and live auction. A portion of the proceeds will benefit the Greenhouse Project, an enormously important undertaking. I feel passionately that it is vitally important that we interact with the young students of our community, educating them on growing healthy food and sharing it with those in need. To find out more about this great project and to purchase tickets for the concert go to adelesrestaurantand
lounge.com and click onto "Concert under the Stars". We hope to see you there.
• Charlie Abowd is the owner and chef at Adele's. He and his wife, Karen, have lived in Carson City since 1980. Charlie is a fourth-generation restaurateur.