Step back in time to the era of the Vikings, where the art of smoking salmon with hay was not just a culinary method, but a necessity for survival and a testament to their resourcefulness. The Vikings, revered seafarers and warriors, relied on preservation techniques to sustain them during their extensive voyages across the cold, harsh waters of the North Atlantic.
The process of smoking salmon with hay offered a perfect solution to preserve their abundant catches from nearby rivers and seas. The combination of locally available materials like hay and the plentiful supply of salmon created a harmonious blend of practicality and flavor. Hay smoking infused the fish with a unique, earthy aroma that not only enhanced its taste but also extended its shelf life, making it a crucial part of the Viking diet. This is the technique that we will use to smoke our scallops prior to pan searing them.
Hay Smoked Pan Seared Sea Scallops
Equipment
- 2 large heavy duty baking pans
Ingredients
- 12 large sea scallops patted dry
- 2 cups hay food-grade, available at specialty stores
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 lemon cut into wedges
- Fresh herbs such as thyme or chives for garnish
Instructions
Step 1: Prepare the Hay Smoking
- Prepare the Hay: In a safe outdoor area, set up a smoking station. Use a cast-iron skillet or a heavy-duty aluminum tray. Place the hay in the skillet and light it carefully. Once it starts to smolder, blow out the flame to let the hay smoke.
- Smoke the Scallops: Arrange the sea scallops on a wire rack and place the rack over the smoking hay. Cover with a lid or aluminum foil, leaving a gap for some airflow. Smoke for about 5 minutes, infusing the scallops with a gentle smoky flavor.
Step 2: Pan Searing the Scallops
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until it’s just about to smoke.
- Season the Scallops: Season the smoked scallops generously with salt and black pepper on both sides.
- Sear the Scallops: Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Sear for about 2 minutes on each side until they form a golden-brown crust. The scallops should be opaque and firm to the touch but still tender inside.
Step 3: Serve and Enjoy
- Plate the Scallops: Transfer the seared scallops to a serving platter.
- Garnish and Serve: Garnish with fresh herbs and serve with lemon wedges on the side. Encourage your guests to squeeze fresh lemon juice over the scallops for an added burst of brightness.
Notes
Tips for the Perfect Scallops
- Dry Them Thoroughly: Ensure the scallops are patted dry to achieve that perfect sear.
- Preheat the Pan: A properly heated pan is crucial for a good sear. If the pan isn’t hot enough, the scallops will steam instead of sear.
- Don’t Overcrowd the Pan: Cook the scallops in batches if necessary to avoid overcrowding, which can lower the pan’s temperature and prevent proper searing.
