February 2018


OUR FINISHED HOT SEARED SCALLOPS GARNISHED WITH CILANTRO, ONION AND A LITTLE RED PEPPER!

OUR FINISHED HOT SEARED SCALLOPS GARNISHED TO PERFECTION!

HOT SEARED SCALLOPS!

listen to the audio of this blog posting

Scallop is just one of many bivalve mollusks with a similar appearing shell like the clam, mussel, or oyster.  They tend to be found in clear waters where there is sand or fine gravel.  There are variations in sizing depending on how they will be used in a recipe.  Today, we are featuring a simple stove top cooking and smoking technique that produces exceptional wood-flavor and searing to the scallop.  This will be finished off with an orange-lime vinaigrette.

Easy Ingredients for an Easy Technique

If you follow our recipes and techniques, then you know we love to use the plancha on our stovetop with various wood products.  I’ll be using SmokinLicious® Smokin’ Dust® in Alder to bring a complimentary wood flavoring to the scallop while they sear on the plancha.  Here’s what you’ll need for the cooking technique:

  • A plancha or hot griddle surface on the stove top
  • Your choice of Smokin’ Dust® flavor – about 3 tablespoons
  • 1-1/2 pounds of scallop medium to large in sizing
  • High heat oil
  • 3 tablespoons butter
  • Salt and pepper

The Hot Sear-FOR HOT SEARED SCALLOPS!

As with any protein that you want to sear, it’s important to remove as much water as possible.  To start, lay out the scallop on a paper towel lined sheet pan and cover the scallop with additional paper towel.  Gently press down on the paper towel covering and then allow to sit for 10 minutes.

While the scallop dry, prepare the plancha by placing three tablespoons of your choice of Smokin’ Dust® on the plancha.  Place the lid on and allow to heat to at least a registered temperature of 300°F on the thermometer.  Remember, the plancha surface will be hotter than that.  When ready, remove the paper towels from the scallops and sprinkle both sides of the scallop with salt and pepper.

Place one tablespoon of oil on the cooking area of the plancha.  Only add the number of scallops that can fit comfortably on the plancha without crowding each other.  Cook the scallop for 1-1/2 to 2 minutes until browned.  It is important that you stay with the plancha, as this is a very hot unit that cooks quickly, much like cooking in a wok.  Additionally, be sure you use the vent hood on your range as well to reduce the smoke vapor.

When you turn the scallops, add a tablespoon of butter to the plancha and baste the scallops.  You will cook the scallops on the plancha until firm in the center an opaque in color.  Remove the cooked scallop to a large plate and tent loosely with foil.  Now continue cooking the remaining scallops in the same manner.  Keep in mind, the plancha will need additional oil after the first two cooks of scallop to keep them from sticking.  There is no need to add additional Smokin’ Dust®Just three tablespoons will add plenty of wood flavoring.  When all the scallops are cooked, keep them warm on the tented plate or move to a warming drawer or low temperature oven.  Now on to the Orange-Lime Vinaigrette.

Vinaigrette Ingredients

For the Orange-Lime Vinaigrette you’ll need the following ingredients to produce a ½ cup of vinaigrette:

  • 3 tablespoons orange juice
  • 2 tablespoons lime juice
  • ½ small shallot, minced
  • 1 tablespoon minced fresh cilantro
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil
  • 2 tablespoons extra virgin olive oil
  • fine salt

Make the vinaigrette by combining the orange juice, lime juice, shallot, cilantro, and pepper flakes in a bowl.  Slowly whisk in the oils.  Season as needed.

Perfection!

With the scallops seared and smoked to perfection on the plancha and the vinaigrette made, it’s time to plate the flavors.  If you are serving as an appetizer, spread a small amount of the vinaigrette on a plate and add a scallop.  If serving as a first course, spread a small amount of vinaigrette on the plate, add 2-3 scallops, and drizzle with a tablespoon more of vinaigrette.  As an entrée, you get to decide how many of these beautiful scallops will grace the plate.

These flavors work great served with a light pasta like angel hair or with orzo mixed with parsley, feta cheese, and the oil.  The pairings are endless.  Plancha Seared Scallop infused with Wood Flavoring – an explosion of flavor you won’t soon forget.  You must try our HOT SEARED SCALLOPS recipe.

Purchase products:

Smokin’ Dust

Additional reading:

WOOD FIRED LOBSTER TAILS CHILI

STUFFED SQUID COOKED ON THE PLANCHA WITH SMOKINLICIOUS®

BBQ SHRIMP INSTANT GRATIFICATION!

 

Dr Smoke- "you will love our hot seared scallops on the plancha"

Dr Smoke- this is a real keeper of a recipe  “

CORNISH GAME HEN MEETS SMOKE IN THE ORION COOKER and turns very golden brown

CORNISH GAME HEN MEETS SMOKE IN THE ORION COOKER

CORNISH GAME HEN MEETS SMOKE IN THE ORION COOKER

listen to the audio of this blog posting

Often, when it comes to smoking poultry, many people become quite nervous as they may have had a previous experience that resulted in a dry outcome.  Or, they may have read how difficult it is to maintain moisture when you smoke poultry.  Today, I’m going to show you how to smoke Cornish game hens on the Orion Cooker.

Why does the Orion Cooker make a difference?  Because this isn’t a traditional smoker.  This is a convection cooker that you can smoke with.

Preparing the Orion Cooker

One difference with the Orion Cooker is it requires about 13lbs. of charcoal briquettes to produce enough heat to sustain cooking.  I recommend you start the charcoal for the unit first, especially if using a chimney starter, which is my preferred method.  I like to line the drip pan with foil to reduce the amount of clean up once the hens have cooked.  There is no need to add water to the pan.  I also add SmokinLicious® Minuto® Wood Chips in a blend of Sugar Maple and Wild Cherry to the area around the drip pan.  These chips will smolder and give off great wood flavoring while the hens cook, producing a beautiful finished color and flavor.

Preparing the Hens

The preparation for our hens is very simple.  First, as with any poultry item, you want to remove the giblets, wash off the hens, and pat dry.  There is no need to truss these birds as the Orion Cooker will cook every part evenly. Once cleaned, it’s time to decide how you want to enhance the flavors of the hens; dry or wet rub, brine, etc.  I like to put a dry rub on the birds first then drizzle with a bit of oil to make the skin crispy.  Feel free to apply whatever rub ingredients give you the flavors you prefer.  Mine contains brown sugar, pepper, red pepper flakes, coriander, cayenne, curry, cumin.  Apply the rub generously and then drizzle with oil – mine is almond oil.

Once the hens are ready to go on the grill, I add a softened butter that’s been mixed with a couple of tablespoons of orange juice all over the skin.  This will contribute flavor as well as aide in the crisping of the skin.

Cooking Perfection

With a dry rub, orange butter, and a little oil, these Cornish game hens cook using convection heat from the Orion Cooker.  Great smoke flavor is added using Minuto® Wood Chips from SmokinLicious®. In just 75 minutes, you will have the most moist, flavorful, tender hens you could imagine.  With a crispy skin and great bronzed color, you couldn’t ask for anything more.  Remember, the Orion Cooker can hold comfortably about 8 hens so make it a party. We hope you enjoyed our blog CORNISH GAME HEN MEETS SMOKE IN THE ORION COOKER

Purchase products:

Wood Chips- Minuto®

Related reading:

-GIVING AN EDGE TO SMOKY COCKTAIL SAUCE

-SMOKE A TURKEY- LEARN HOW

-WELCOME TO OUR BRAT PARTY-BRATWURST IN THE ORION SMOKER COOKER

Dr Smoke- "

Dr Smoke- “The Orion Cooker is a wonderful piece of equipment for cooking and smoking by using their custom blended chips.”