SMOKED SEA SCALLOPS WITH BALSAMIC GLAZE ON SAUTEED SPINACH WITH PANCETTA

Steps:

• Marinate scallops:
• Finely grind coriander seeds, peppercorns, and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with sugar, kosher salt, cilantro, and zest in a bowl. Cut tough muscles from scallops and toss scallops in salt mixture. Bury scallops in salt mixture and chill, covered, 30 minutes. Rinse scallops lightly and dry well with paper towels.
• Smoke scallops:
• Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put drip tray on top of chips and put a lightly oiled rack in tray. Season scallops lightly with salt and pepper and put on rack. Put smoker on stove, centered on 1 burner, and heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Reduce heat to low, slide cover on, and smoke scallops 15 minutes. Remove smoker from heat (scallops will be partially cooked).
• Make balsamic glaze:
• Boil vinegar in a very small heavy saucepan over moderate heat until reduced by about half, about 3 minutes. Keep warm, covered.
• Sauté scallops:
• Heat oil in a 10-inch nonstick skillet over moderately high heat until just smoking, then sear scallops until browned on both sides, about 4 minutes total.
• Serve scallops on sautéed spinach, drizzled with balsamic glaze.