Smoked Scallops with Dill Crème Fraiche

Serves 6

Smoked Scallops with Dill Crème Fraiche Recipe Card

Ingredients to Brine the Scallops:

• ½ cup brown sugar
• 1 teaspoon fresh dill
• 1 quart water
• ½ cup kosher or sea salt
• Take 1 lb. of sea scallops (10 - 12 count size) and remove the foot (the small tough muscle on the outside edge of the scallop).
• Mix the brine and soak the scallops in the brine for about 1 hour.
• Remove scallops from the brine and pat dry. Allow the scallops to air dry in the refrigerator for at least 3 hours (overnight is fine too).

Smoke the Scallops:

• Place a heavy pan on the stove and cover the bottom with hardwood chips, preferably Applewood, which gives the smoked scallops a sweet finish. You can pre-soak a few of the chips or add them to the pan dry.
• Lightly sprinkle brown sugar on the scallops and position them on a perforated pan. Set the perforated pan on top of the skillet containing the wood chips. Cover with a lid or plastic wrap and smoke the scallops on low heat for 40 to 50 minutes. Remove the scallops from the pan and let them cool.

Make the Dill Crème Fraiche: 

• Chop 1 tablespoon of fresh dill and mix with 1/2 cup of crème fraiche and a squeeze of lemon.

Plate:

• Put a generous dollop of the dill crème fraiche on a plate. Place 2 or 3 scallops on the crème fraiche mixture. Garnish with lemon zest.

Recipes Courtesy of Mac’s Seafood. All rights reserved.