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Sea Scallops

bdavidsonbdavidson Posts: 411
edited 5:45PM in EggHead Forum
I bought some extra-huge sea scallops the other day and I'm dying to egg 'em. Anyone have an eggceptional recipe they'd like to suggest to me?


  • bdavidson,
    I have cooked them indirect, on a grid placed on top of my plate setter. I use my vacuum sealer marinater with some lemon, dill, garlic powder & cracked black pepper. You can even use those marinades in a bottle. I tried the lime/garlic one from Lawry's, I think it was Lawry's, & that worked ok too. Get the egg good-n-hot, 450-500 dome. Put on top of cooking surface, a few minutes each side depending on the thickness/size--don't overcook or they will be rubbery. Cook until you think they are about half done or so & then take them off, because they will cook a bit more when you remove them. Give them a cajun or other similiar dusting ( just a little dash )...wait a few minutes for them to cool off....and enjoy...

  • BluesnBBQBluesnBBQ Posts: 615
    My basic seafood marinade (which is great for scallops and shrimp) is: fresh lime juice, olive oil, sea salt, black pepper, fresh minced garlic. Marinate the scallops for about 30 minutes. Put them on skewers and grill them direct for a few minutes.
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