• Ingredients: 23
  • Serves: 4
  • Prep: 45 min
  • Bake: 1 1/4 hr

Pan-seared scallops with smoked-tomato butter and warm spinach salad with fine hickory wood chips**; 4 scallop shells or small ovenproof plates. To make this pan-seared scallops with smoked-tomato butter and warm spinach salad for 4 persons you will need 45 min for preaparation and 1 1/4 hr for baking.

Ingredients

For smoked-tomato butter:

For salad:

For scallops:

  • Special equipment: a stovetop smoker/cooker; 1 tsp. fine hickory wood chips**; 4 scallop shells or small ovenproof plates

For bun wrappers:

  • 2 to 2 1/4 cups all-purpose flour
  • 2/3 cup plus 2 tbsps. boiling water

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

Make smoked-tomato butter:

  1. Step 1 Cut an X in bottom of tomato. Blanch tomato in a saucepan of boiling water 10 seconds, then transfer tomato with a slotted spoon to a bowl of ice water.

    For this step you will need

  2. Step 2 Line drip tray of smoker with foil and spread wood chips over center of smoker pan (cover roughly the diameter of burner).
  3. Step 3 Put drip tray on top of chips and put a lightly oiled rack in tray. Arrange tomato slices in 1 layer on rack and put smoker on stove, centered on 1 burner, then heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes.

    For this step you will need

  4. Step 4 Slide cover on, then smoke tomatoes over moderate heat 25 minutes. Remove cover from smoker. Cool tomatoes to room temperature, then purée in a food processor along with butter, salt, and a pinch of pepper.

    For this step you will need

  5. Step 5 Force mixture through a fine-mesh sieve into a small bowl, then transfer to a sheet of wax paper or parchment paper and roll into a log about 1 inch thick.

Prepare salad ingredients:

  1. Step 6 Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 8 to 12 minutes.

    For this step you will need

  2. Step 7 Transfer with a slotted spoon to paper towels to drain. Discard bacon fat or reserve for another use.

    For this step you will need

  3. Step 8 Whisk together lemon juice, lime juice, garlic, salt, and a pinch of pepper in a medium bowl. Whisk in olive oil.

    For this step you will need

Cook scallops:

  1. Step 9 Pat scallops dry and season with salt and pepper. Heat oil in cleaned 10-inch skillet over high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and almost cooked through, about 4 minutes total.

    For this step you will need

Finish cooking and assemble:

  1. Step 10 Whisk vinaigrette and toss greens with just enough vinaigrette to coat, then add bacon, tossing to combine.

    For this step you will need

  2. Step 11 Divide salad among scallop shells or small plates and arrange 2 scallops on top of each salad. Cut 8 (1/4-inch-thick) slices tomato butter and place a slice on top of each scallop.

    For this step you will need

  3. Step 12 Arrange shells or plates on a baking sheet and heat in oven until butter is melted and scallops are just cooked through (greens will wilt slightly), 3 to 4 minutes.

    For this step you will need

  4. Step 13 Smoked-tomato butter can be chilled up to 3 days or frozen, wrapped in foil (in addition to the wax paper), 2 weeks.

    For this step you will need

  5. Step 14 *Available at specialty foods shops, some supermarkets, and The Baker’s Catalogue (800-827-6836; bakerscatalogue.com).
    **Available at cameronsmoker.com (888-563-0227).