Smoked Peruvian Scallop Recipe

Prep Scallops

Rinse scallops briefly under cold water and pat completely dry with paper towels. Remove and discard the small side muscle if still attached. Place scallops in a single layer on a plate.

Season the scallops evenly with kosher salt and freshly ground black pepper. Drizzle 2 tablespoons extra-virgin olive oil and 1 tablespoon fresh lime juice over them, tossing gently to coat. Let rest at room temperature for 10 minutes while you prepare the chili crisp and smoker.

Infuse Oil and Build Crisp

In a small heavy-bottomed saucepan, combine 1/2 cup neutral oil and the sliced garlic and minced shallot. Warm over medium-low heat until the garlic and shallot soften and release aroma but do not brown (about 5–7 minutes). Maintain a gentle sizzle; you want to extract flavor without burning.

Remove the pan from heat. Stir in 1 tablespoon aji amarillo paste, 2 teaspoons dried red pepper flakes, 1 teaspoon toasted sesame seeds, 1/2 teaspoon smoked paprika, 1 teaspoon light soy sauce, 1 teaspoon white wine vinegar, 1/2 teaspoon brown sugar, and 1/4 teaspoon sea salt. Let the mixture sit and cool to warm (about 5 minutes) so flavors meld. Taste and adjust — more chili for heat, more vinegar for brightness.

Transfer the chili crisp to a small jar. This yields extra and can be refrigerated for up to 2 weeks. Reserve 2–3 tablespoons to finish the plated scallops.

Prepare Smoker or Grill for Cold-Smoke / Light Hot-Smoke

Preheat a grill or smoker for indirect heat at low temperature (225–275°F / 110–135°C). If using a stovetop smoking method or a covered grill, spread the soaked and drained applewood chips on a foil packet or in the smoker box. If you prefer a very light smoke profile (recommended for delicate scallops), aim for 10–12 minutes of smoke exposure total.

Brush a clean, heavy skillet or a metal tray lightly with neutral oil. Arrange the marinated scallops on the tray leaving space between each. Place the tray in the smoker (or on the grill over indirect heat) and close the lid. Smoke the scallops for 6–8 minutes until they take on a subtle smoky aroma and are just opaque around the edges. If your smoker keeps temperature low and you want them slightly seared, finish with 30–60 seconds per side in a hot skillet; otherwise the gentle smoke will be the primary cook—target an internal temperature of 125–130°F (52–54°C) for tender scallops.

Remove scallops from the smoker and rest for 2 minutes.

Make Blood Orange Sauce

While the scallops smoke, pour 1/4 cup fresh blood orange juice into a small saucepan and bring to a gentle simmer over medium heat. Reduce until slightly syrupy and reduced to about 2 tablespoons (2–3 minutes). Remove from heat and whisk in 1 teaspoon cold cubed unsalted butter to gloss the sauce; season lightly with a pinch of flaky sea salt. Keep warm.

Prepare garnish: supremed blood orange segments (1 orange or the equivalent), chop cilantro leaves lightly, and measure microgreens or sliced scallion.

To plate: spoon 1 teaspoon of the Peruvian-style spicy chili crisp onto each scallop (or 2–3 teaspoons for a bolder finish). Drizzle 1/2 teaspoon of the blood orange finishing sauce over each scallop, leaving a little sauce on the plate. Top with a small blood orange segment, a few cilantro leaves, and a pinch of microgreens. Finish with a light dusting of flaky sea salt and a grind of fresh black pepper.