Smoked Far Eastern Scallop on Peach Wood with Ponzu Sauce
Appetizers • Pan-Asian
Description
If you can't find peach wood, you can use other types of wood with a mild aroma, such as apple or pear, but it's important to ensure that the wood is safe for smoking. For a more intense flavor, you can marinate the scallop in soy sauce or a mixture of ponzu sauce and lemon juice beforehand. The amount of ponzu sauce can be adjusted to taste. Serve the dish immediately after cooking to enjoy maximum freshness and flavor.
Ingredients
- Scallops 0 oz
- Ponzu sauce 0 fl oz
- Flying fish roe 0 oz
- Olive Oil 0 fl oz
- Ocean salt to taste
- White Pepper (whole) to taste
- Sour Grass 0 oz
Step-by-Step Guide
Step 1
Rinse the scallop under cold water and dry it with a paper towel. Lightly brush the scallop with olive oil. Season with salt and pepper to taste.
Step 2
Prepare the smoking gun according to the manufacturer's instructions. Place the smoking chips in the designated area of the smoking gun. Put the scallop on the grill. Smoke the scallop for 5–7 minutes, making sure it doesn't dry out. The smoking time may vary depending on the power of the device and the desired intensity of the smoky aroma.
Step 3
Place slices of peach wood on a plate. Place the smoked scallop on top. Drizzle the scallop gently with ponzu sauce. Garnish with flying fish roe and sour grass leaves.
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