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sea scallop recipe

newsensenewsense Posts: 32
edited 10:48PM in EggHead Forum
I know I have seen posts about sea scallops before, but I would appreciate it if someone could offer advice on cooking method, temperature, time, what wood to use if I smoke them first, etc.


  • Wise OneWise One Posts: 2,645
    newsense, if you're just cooking scallops it's not hard. Depending on the size you may find it easier to cook on a seafood grill. Just take some and coat with a bit of olive oil and lemon juice. Then sprinkle with a little rub (NB's Raging River is good) and cook for about three minutes a side at 350-400. It's all it takes. I cook some wrapped in bacon that I cook as long as 45 minutes but the bacon takes that long to cook and it also keeps them moist.

  • Wise One,
    stumpbaby cooked up some righteous sea scallops wrapped in prociutto at eggfest. . ..really excellent. . .

  • StumpBabyStumpBaby Posts: 320
    mad max beyond eggdome,[p]Thanks Max. And don't nobody ask what temperature I done cooked them at..I don't think I ever even looked at the dome temp. For grilling, I typically just get a nice hot fire and have at it..throwin caution into the wind. You just gotta know your fire I guess..and know what you're cookin and what the heck it looks like when it's done...don't ask how long I cooked it for either..cause all I did was stopped when they looked's that simple..if'n I had to guess, I'd say it was only a few minutes per side is all.[p]I cooked three batches of scallops, 1 wrapped in priscuitto and sprinkled with Ken Stones Solid Ball, 1 wrapped in priscuitto and sprinkled with Ken Stones Gilded Splinters, and 1 wrapped in carando rosemary ham and dusted with DP Red Eye Express. I like the priscuitto rather then the bacon not only for the flavor, but also because it cooks better than bacon, cooks quicker..less flare ups and what not. Plus, if you like smoke, that priscuitto seems to soak it up like grampas homemade amazing dripless guaze undies soaks up used beer.(you know..there are some things that are much more fun usin than makin..even though gramma sure loves sewin..there is just nuttin like seein grampa make good use of them just ain't never seen such a big smile as that).[p]One more hint...the first batch I did, stuck a little bit on the two batches I took the grid out and sprayed it with oil to help the sticking..that worked just fine.[p]One more thing just popped into my head..these large sea scallops have some little muscle nub thingie runnin along one side..kinda sticks out like a gotta peel that off..because it's real chewy if you try and cook and eat that thing. I was at a friends house once where he served some blackened sea scallops..which were real flavorful mind you..but he left the doggoned nub on there and I felt like I'd nevah finish chewin the darn thing...matter of fact I was startin to wonder..not aloud thank god...if'n he served us a piece of manboob or somethin....not that I'd know what that is like mind you....but it's just gotta be tough as all get out. I guess it depends on your guests state of mind...but you prolly don't want folks thinkin they're eatin manboobs..if'n it can be helped at all.[p]Hope this helps.[p]StumpBaby
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