Serious Eats: Recipes
Cook the Book: Charred Sea Scallops with Smoked Sea Salt
There’s no sweeter seafood than a scallop right out of the shell. At Le Bernardin, they’re charred only on their sides and left ultra-rare in the middle to preserve that amazing sweetness. The smoky, salty garnish of oven-dried Niçoise olives and smoked Viking sea salt only amplifies the scallop’s natural sugars.
The smoked salt, which comes from Denmark, is a wonderful ingredient that brings an intense, almost campfire-like note to dishes. If you can’t find it in a specialty food store, it can be ordered online from Kalustyan’s.
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