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Smoked Sea Scallops with Balsamic Glaze On Sauteed Spinach with Pancetta

Prep Time:15 Minutes
Cook Time:2 Hours

Nutritional Information

Scallops are a perfect fit for smoking on the Egg.


  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon white peppercorns
  • 6 whole cloves
  • 1 cup sugar
  • 2 cups kosher salt
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons finely grated fresh lemon zest
  • 16 large sea scallops
  • 1/3 cup balsamic vinegar
  • 1/2 tablespoon vegetable oil


  • 1. Finely grind coriander seeds, peppercorns, and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with sugar, kosher salt, cilantro, and zest in a bowl. Cut tough muscles from scallops and toss scallops in salt mixture. Bury scallops in salt mixture and chill, covered, 30 minutes. Rinse scallops lightly and dry well with paper towels.
  • 2. Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put drip tray on top of chips and put a lightly oiled rack in tray. Season scallops lightly with salt and pepper and put on rack. Put smoker on stove, centered on 1 burner, and heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Reduce heat to low, slide cover on, and smoke scallops 15 minutes. Remove smoker from heat (scallops will be partially cooked).
  • 3. Boil vinegar in a very small heavy saucepan over moderate heat until reduced by about half, about 3 minutes. Keep warm, covered.
  • 4. Heat oil in a 10-inch nonstick skillet over moderately high heat until just smoking, then sear scallops until browned on both sides, about 4 minutes total.
  • 5. Serve scallops on sautéed spinach, drizzled with balsamic glaze.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828