Alder-Smoked Scallops With Fennel Salad

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Los Angeles Times


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When buying scallops, look for "diver" or "dry-packed" scallops; these scallops are fresh with no added liquid, and their flavor is noticeably sweeter. This recipe calls for a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can

1 large head fennel (with fronds)

2 teaspoons minced shallots

Finely grated zest of 1 lemon

1/4 cup lemon juice (about 1 lemon)

Fleur de sel

Freshly ground black pepper

3 tablespoons olive oil

8 large scallops, about 1 pound

1 blood orange

Small hardwood alder chips

Toasted slivered almonds

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