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scallop question?

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Vegas Slim
Vegas Slim Posts: 166
edited November -1 in EggHead Forum
local store has jumbos sea scallops on sale at 4.99 a pound how would i egg these?
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  • Stogie
    Stogie Posts: 279
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    Vegas Slim,[p]High heat...500-600º...and only for a few minutes. Best to test doneness by cutting one in half and looking for the opaqueness as a sign.[p]You can do as simple as coat with olive oil and salt and pepper or you can get other flavors involved.[p]I have lots of scallop recipes, so holler if you want them.[p]Stogie
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  • Chuck
    Chuck Posts: 812
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    Vegas Slim,[p]Stogie covered it pretty well, I also do scallops a lot and love them on the egg. I rub a little olive oil on them and then use Big Bubba's (Pescatore) Rubba. Grill them at 500* for a couple of minutes a side using bamboo skewers a jerky screen or any fine mesh grill tray. I then like to dip them in a little melted butter.[p]If you ever get the chance to buy "dry " scallops they are well worth the extra money. Much more flavor and firmer than the usual ones you can buy. [p]Chuck <><

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  • Vegas Slim
    Vegas Slim Posts: 166
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    Chuck,
    thanks to both of you for the replies...now what is dry scallops? i think i will marinade in italian dressing then wrap in bacon and put on a bamboo skewer
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  • Chuck
    Chuck Posts: 812
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    Vegas Slim,[p]The scallop and bacon idea is also one of my favorites. I make a dip of mayo, dijon mustard and a little sherry. It is excellant with the bacon wrapped scallops.[p]Dry scallops are basically how they come out of the shell. The government allows scallops to have 25% added water to them. Dry scallops have no added water and thus retain more of their flavor and texture. When I first bought them the guy behind the counter warned me that once I tried them I would never go back to the usual scallops......he was correct.[p]Good luck and let us know how they come out.[p]Chuck <><

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  • AndyR
    AndyR Posts: 130
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    Vegas Slim,[p]Scallops and lemon make a cute couple. Try to introduce them to corn as well. Be creative and scallops are a real treat. It does not take long for them to be done so watch them closely. High and fast is the ticket. (this reads like a horoscope doesn't it)
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  • Clarky
    Clarky Posts: 16
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    Vegas Slim,
    Dry scollops are definitely the best. They can smell more than the normal grocery store bought but that is because they are the "real deal", 100% natural. The others are somewhat synthetic.[p]Try wrapping in prosciutto, slice the top with tip of knife blade and drop some tabasco into each, then place a thin pat of butter in center. Unbelievable!
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