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scallops

Just need a little help what temp should I cook the scallops to, looked online could not get the temp thanks inadvance
XL & waiting for my Mini Max Bloomington MN.
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Comments

  • nolaeggheadnolaegghead Posts: 14,259
    Sea scallops - about 2 minutes per side in a hot skillet just until the center is about to turn opaque.  About 130F internal, pull.  will rise to 135-140.
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    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 14,259
    I like them on the rare side - about 125.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Charlie tunaCharlie tuna Posts: 2,191
    You will know if you overcook them, they will get rubbery and have little taste.  You can eat them raw, so undercooking is not a problem -- like nolaegghead said "about 125".
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  • Mattman3969Mattman3969 Posts: 4,727
    I do mine in on a CI griddle to IT of 130

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    Large BGE. Small BGE Henderson, Ky.
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  • WalrusBBQWalrusBBQ Posts: 151

    I plan on cooking scallops tonight and was reading this thread too

    What about egg dome temp? 400F?
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    Beers & BBQ

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  • Charlie tunaCharlie tuna Posts: 2,191
    As soon as they START turning from translucent to white or grayish -- they are done.  And if you have a dozen to turn at 400 degrees, before you get to the twelth one it will be overcooked..  Just my $ .02
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  • fishlessmanfishlessman Posts: 17,128
    ive never taken a thermapen to them, i just wait till they start to look different. and agree, undercooked is better than overcooked. when your buying them make sure they are dry scallops, sometimes called day scallops, and stay away from wet scallops like the plague
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