Scallops with Smokey Rebel Texas Red & Maple Smoked Pineapple Vinegar

Serves - 2

Total time – about 20–25 minutes including brief rest

Grill set-up – direct heat for searing with a small cooler zone created by airflow control

Ingredients

6 large hand-dived scallops, cleaned and skirt removed

Fine sea salt

Freshly cracked black pepper

1 tbsp neutral oil (rapeseed or similar)

Smokey Rebel Texas Red seasoning, from the can

Maple smoked pineapple vinegar, spray bottle

Method

Bring the scallops out of the fridge 10–15 minutes before cooking. Pat them completely dry until the surface is matte. Season lightly with sea salt and a touch of black pepper, then coat very lightly with oil.

Set up the MiniMax for direct cooking and bring it to around 220–230 °C with the dome open initially to stabilize the fire. Once the cast iron or plancha is hot, choke the airflow slightly to keep the heat steady and controlled.

Hold the Smokey Rebel Texas Red can close to the scallops and season lightly but evenly. This is a rub, not a crust; you want warmth and colour, not dominance.

Place the scallops directly onto the hot surface. Leave them untouched for about 60–75 seconds until a deep golden crust forms. Flip once and cook for a further 30–45 seconds, just until the centers turn opaque but remain soft.

Move the scallops off the hottest part of the grill and allow them to rest briefly. Spray the maple smoked pineapple vinegar lightly over the scallops while they are still hot, letting the acidity lift the spice and caramelisation without soaking the flesh.

Serving suggestions

Serve as they are, straight from the grill, or with simple leaves and good bread.

Chef Notes

Dry scallops are non-negotiable; moisture kills crust faster than low heat. Season closer than you think with the rub so it lands where the sear happens. Spray the vinegar after cooking, not before, so it stays bright and aromatic rather than cooked out.