Smoked Scallop On A Forest Floor

Do I need a smoke gun to make this dish?

The recipe lists the smoke gun as “optional,” and the tableside smoking effect is achieved by blowing smoke into the sealed canning jar just before serving. Without a smoke gun the dish is still complete — you simply skip the smoke step and serve the assembled jars as-is.

What is the “soil” component made from, and why is it important?

The soil is two slices of rye bread chopped finely (easiest in a food processor) and then roasted in a dry pan over high heat until dark and crispy. It mimics the look of forest floor earth and provides the contrasting crunch in each bite against the soft potato mash and delicate scallops.

How should I handle the scallops to avoid overcooking them?

The recipe calls for flash frying the scallops in butter — meaning very high heat for a very short time. Remove the small muscle from each scallop first, then sear them quickly; scallops are thin and small here (12–16 per serving of 4), so they need only seconds per side before they become rubbery.