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I cooked some\'en:Scallop,tuna,salmon,ribeye,turkey

JLOCKHART29JLOCKHART29 Posts: 5,897
edited November -1 in EggHead Forum
Had just a little time yesterday so I decided to do a little sea food. Several kinds so bear with me. The raws:
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First up was a little salmon on adder wood plank. A simple baste of butter and brown sugar, capers and a limon slice on top along with a sprinkle of smoked dryed parsley I did from my garden. Cooked at 300 till the fish weeped.
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Next up tuna real simple. Sea salt and cracked pepper straight up at 350 for about 45 seconds a side. Took all pans out to the shack with hot water in them so as not to cool down food.
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Next scallops provencal, a recipe by Ina Garten
Ingredients
nocoupons

* 1 pound fresh bay or sea scallops
* Kosher salt and freshly ground black pepper
* All-purpose flour, for dredging
* 4 tablespoons (1/2 stick) unsalted butter, divided
* 1/2 cup chopped shallots (2 large)
* 1 garlic clove, minced
* 1/4 cup chopped fresh flat-leaf parsley leaves
* 1/3 cup dry white wine
* 1 lemon, cut in 1/2

Directions

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.


First drain scallops well and coat in flower.
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Fry in real butter till just starting to brown then I added the vegs.
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Cook till vegs tinder and add a little wine.....to the dish as well as yourself!
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Then add limon juice and reduce till scallops are tinder and done.
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Threw on a little red meat for the wife while at it.
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A nice sunset going down to finnish the day.
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Auron making sure no one steals any of HIS food! ;)
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And supper was served. Really good meal that except for the butter in scallops good for you.
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By the way for you duck hunters, we worked on them again this morning!
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Oh had a couple turkey quarters folks cut off for Christmas as all they eat is breast. Tossed them on indirect at 225-275 for about 4hrs to 180 meat temp. Legs got eat tonight. Thighs deboned and along with boiling the bones will go into turkey noodle soup tomorrow for supper.
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Work tomorrow and alarm goes off at 2:15am. Night folks!

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