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Suggestions Needed for Scallops

Devil'D EggDevil'D Egg Posts: 79
edited November -1 in EggHead Forum
I couldn't resist picking up 15 large scallops for 5 adults this weekend. Now I'm in a quandry to to cook them as an appetizer or incorporate them into a main dish? Any suggestions are welcome for this Newbie.

Next time I should prepare better, but they did look great at my local meat market!
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Comments

  • NibbleMeThisNibbleMeThis Posts: 2,246
    I just did a recipe from a new cookbook called "On A Stick!" - Grilled scallops with sweet chili sauce. Not much of a recipe per se but they were good!

    http://www.nibblemethis.com/2011/06/grilled-scallops-on-stick.html

    DSC_0455+resized.jpg

    Chris Lilly's brisket wrapped scallops are excellent!

    I also like to serve that "golden sauce" served in tepanyaki style restaurants with grilled scallops

    http://www.nibblemethis.com/2009/05/japanese-steakhouse-golden-shrimp-sauce.html

    DSC_0043+resized+better.jpg

    Surf and turf is always a good idea: http://www.nibblemethis.com/2010/01/cast-iron-chef-seared-scallops-citrus.html
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  • deepsouthdeepsouth Posts: 1,788
    bacon wrapped scallops. i always pre-cook the bacon a bit now before i wrap the scallops so the scallops don't end up overcooked.
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  • Capt FrankCapt Frank Posts: 2,578
    3 scallops apiece is an appetizer! The above recipes are great, another easy one is a little DP "Raging River" and a quick sear. Alittle EVOO on the crteers first :)
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  • BajaTomBajaTom Posts: 1,269
    Here are some wrapped in prosciutto. Scallops3.jpg
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  • Chris, thanks for the links. I'm beginning to think surf and turf may be the way to go. I do a mean rib eye with a Maytag cheese/butter/lemon zest topping that is to die for.
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  • I agree, I was thinking of adding with the scallops, shrimp and Andouille sausage. But kinda leaning towards the surf and turf recommendation.
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  • Thanks Baja Tom for the additional recommendation of Prosciutto as a wrapping. I think I may experiment with bacon, turkey bacon (not sure if anyone has used previously)for the heart heathy needs and prosciutto.
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  • BajaTomBajaTom Posts: 1,269
    I like prosciutto because it doesn't take as long to crisp up. When using bacon I sometimes over cook the scallopes. Good luck to all.
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  • FluffybFluffyb Posts: 1,815
    That is what we are having tonight, surf - bacon wrapped scallops and turf - tri tip. And we have 3 a piece too. Will brush the scallops with a an infused evoo, just not sure what it will be infused with yet.
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