Ingredients
1orange,seedless
1tomato
2tbspred onion,chopped
2tbspfresh cilantro,chopped
1½tbspred wine vinegar
1½tbspvirgin olive oil
½tspsalt
¼tspfreshly ground black pepper
12largesea scallops
1tspcorn oil
cuphickory,cherry or, maple wood chips or sawdust
Preparation
Peel the orange down to the flesh, and cut enough of the flesh into half inch pieces to make half a cup. Squeeze enough juice from the remaining flesh to measure 2 tablespoons
Place the orange flesh and juice in a small bowl, and add the remaining sauce ingredients. Mix well, and set aside at room temperature.
Wash the scallops under cool water, removing and discarding any white sinews attached to them. Dry the scallops well, and place them in a bowl with the corn oil.
Arrange the wood chips or sawdust in the bottom of a smoker, place a screen 1 inch above the chips, and scatter the scallops in one layer over the screen.
Cover the smoker, and cook the scallops over high heat for about 1 minute, then reduce the heat to low, and cook 4 minutes longer.
Set the smoker aside off the heat, and let the scallops cool, still covered, for 10 minutes.
Remove the scallops from the smoker.
Divide the sauce among four plates.
Cut the scallops in half, and arrange six halves on top of the sauce in the center of each plate.
Serve immediately.
