Courtesy Chef Tony Usher, Twigs Bistro-South Hill, Spokane
12 ea. Large Sea Scallops, dried off with a paper towel
2 tsp. Kosher Salt
2 Tbls. Grapeseed Oil
1 Tbls. Butter, unsalted
4 ea. Celery Stalks, medium dice
2 ea. Small Granny Smith Apples, peeled and medium diced
1.25 c. White Wine
Kosher Salt, to taste
White Pepper, ground, to taste
1 c. Plain Yogurt
1.25 c. Hickory Wood Chips
1 tsp. Smoked Paprika
1 tsp. Chili Powder
For the Celery and Apple PUree: In a medium non reactive sauce pan, bring the celery, apple, white wine and water to a simmer. Cover. Simmer over medium heat for about 15-20 minutes or until tender. Place the mixture in a blender and puree on low for about 1 minute. Turn to high for about 30 seconds, season with kosher salt and while pepper to taste. Reserve.
For the Smoked Yogurt: Soak the wood chips in water to cover for 10 minutes. Next, place the yogurt in a heat proof, flat dish, like Pyrex. Get the charcoal going and add the wood chips. Smoke the yogurt for 10 minutes. Remove from the smoker and stir in the paprika and chili powder.
To finish: Heat a large saute pan over high heat, add grapeseed oil and butter. Season the scallops with the kosher salt and add the scallops to the pan. Sear for about 2 minutes and flip and sear for about 1.5 minutes more. Arrange the scallops on a plate with the celery and apple puree and drizzle the smoked yogurt over the top to finish.
Got a Recipe You'd Like to Share? Email it to