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.