Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

oh boy, oh boy, oh boy...

KennyGKennyG Posts: 949
edited November -1 in EggHead Forum
The wife just informed me that she found time in her busy schedule (she doesn't work on Fridays) to hit up the big municipal market downtown and is coming home with all kinds of goodies. For the same cost as dining out tonite and maybe having a couple of pops, I get to cook all weekend :-) life is good. One of the entrees will be some decent sized scallops. I've never done these on the Egg and seek the wisedom of those of you who have.
Anyone got a recipe (K'Bob or whatever) you'd want to share???[p]K~G
and all I need now is few cans of my favorite


  • KennyG,
    Great to talk to you again. Did scallops last night as a matter of fact. Need to use the big boys (sea scallops). Drop them in boiling water for 60 sec. no more no less (learned from Chris Schlesinger author of Thrill of the Grill and License to grill. Take out of boiling water and drain. Put in bowl with oil and favorite seasonings. I used Foxpoint Seasoning from the Spice house, salt & pepper, and lemon juice. Place on skewers. I put on skewers so that when I layed skewers on the grill the scallops woul lay flat and not on their side. Grilled over med high heat and seared the . They were fantastic. You might use a grilltopper if you have one. Any seasoning will work or just use salt & Pepper and lemon juice. Talk to you soon.
    Grillin Bill

  • Tim MTim M Posts: 2,410
    KennyG,[p]Have fun but remember to grill safely.[p]Tim
    <FONT COLOR="RED"><FONT SIZE="4">pabst.gif</FONT></FONT>

  • BluesnBBQBluesnBBQ Posts: 615
    KennyG,[p]I've done scallop kabobs. I marinated them in fresh lime juice, olive oil, fresh minced garlic and white pepper. I think I marinated them for a little under an hour. I put them on skewers with onion and pepper slices, and grilled them at around 300 for maybe 15-20 minutes. I don't remember if I used any wood, but they were great!
  • ZipZip Posts: 372
    KennyG,[p]I will give you this disclamer, I don't eat them but have blackened them several times. Dipped them in melted butter mixed with some liquid crab boil and rolled them in Paul Prudhomme's Blackened Seafood Seasoning. We have used the seasoning mix below as well for a homemade blackened seasoning.[p]1 TBS hungarian paprika
    1/2 tsp salt
    1/2 tsp thyme
    1/2 tsp oregano
    3/4 tsp white pepper
    3/4 tsp black pepper
    1 tsp onion powder
    1 tsp garlic powder
    1 tsp cayenne pepper
    1 tsp Old Bay[p]Cooked them over very high heat like searing a steak, cooked very quick.[p]Ashley [p]

  • SpinSpin Posts: 1,375
    KennyG,[p]I am occasionally able to get same day fresh sea scallops directly from the boat and recommend Grillin' Bills suggested method. The cook is quick (1.5 min/side @ 400F). A dipping butter we like is:[p]1/2lb - unsalted butter
    1/2 - roasted red pepper
    1/2 - green pepper
    1 - clove garlic (not elephant)
    fresh parsley[p]Puree all ingredients (except butter) in a food processor untill close to liquid. Stir into room temp butter until well mixed. Salt to taste.[p]Spin

  • KennyGKennyG Posts: 949
    Tim M,[p]This borders on blasphemy. It's an honest beer at an honest price. Did you know that the good folks at Pabst have been brewing beer for 150 years? They must be doing something right. Besides, PBR is one of the few things I do well hehehe[p]K~G

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