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shrimp and scallops question

jls9595jls9595 Posts: 1,318
Best to go grid on fire ring or raised? And how hot?
In Manchester, TN
Vol For Life!
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Comments

  • henapplehenapple Posts: 14,430
    Just not long...maybe on skewers. I'd go lemon and butter in a CI skillet.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • I've done them grid on the fire ring with a perforated pan or dish at 400 for about 4 min. per side with internal temp at 145 for the scallops.  Shrimp half that time or until they pink up.  Agreed with @henapple on the skewer.  They are a pain to turn individually.

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

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  • jls9595jls9595 Posts: 1,318
    I plan on EVOO, coat in Italian bread crumbs and pour lemon butter sauce over it after grilling. Just wasn't sure the method of grilling I should use i.e. temp, grid height, smoke(if any) etc. I have one of those perforated grilling pans I could use, could do them in a CI as well.  I had planned on skewers just on the grid unless something else works better.  I've got some very large jumbo shrimp and some very large scallops.
    In Manchester, TN
    Vol For Life!
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  • Doc_EggertonDoc_Eggerton Posts: 4,377
    Yakatori style.  Direct, raised grid, skewers suspended across bricks.  Soak the skewers and bunch up the food.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • jls9595jls9595 Posts: 1,318
    edited January 2014
    Yakatori style.  Direct, raised grid, skewers suspended across bricks.  Soak the skewers and bunch up the food.
    huh, does that change the cook time much?
    In Manchester, TN
    Vol For Life!
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  • Doc_EggertonDoc_Eggerton Posts: 4,377
    edited January 2014

    No, but it raises them a bit more from the flame and takes them off the grid.

     

    http://eggheadforum.com/discussion/comment/1436205#Comment_1436205

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • travisstricktravisstrick Posts: 4,821
    Not an answer to your question but it should help.

    https://eggheadforum.com/discussion/1137150/lets-talk-scallops
    Be careful, man! I've got a beverage here.
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  • jls9595jls9595 Posts: 1,318
    Thanks, had no idea. Mine came from Kroger and I have no idea if they are "wet" or "dry" I'll know to ask next time
    In Manchester, TN
    Vol For Life!
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  • jls9595jls9595 Posts: 1,318
    I'm thinking I'll put the scallops on first and go for a few minutes before I put on the shrimp. Pics later(unless I really screw it up :D)
    In Manchester, TN
    Vol For Life!
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  • jls9595jls9595 Posts: 1,318
    Turned out pretty good. The lemon butter sauce was awesome, went well with the garlic mashed potatoes.  The scallops lost some of the breading because of the thin layer of ice coating they still had on them.  Not sure why I didn't just break it all off, oh well. The wife said it was as good as Carrabba's Spiedino de Mare (she loves Carrabba's so it was a compliment :D)  Very enjoyable meal. Thanks for the tips.  imageimageimageimage
    In Manchester, TN
    Vol For Life!
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  • henapplehenapple Posts: 14,430
    Bring it up to the Boro. ..
    Green egg, dead animal and alcohol. The "Boro".. TN 
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