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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Trout Bum

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  • Sea Scallops & Honeydew Melon with Coconut Sauce

    Ingredients
    • 1 lb Large Sea Scallops
    • 1 Honeydew Melon cut into 1 inch chunks (not to ripe)
    • 6 Pearl Onions (optional)
    • 1 Cup Unsweetened Coconut Milk
    • 1 Juice of large Lime
    • 2 tsp Minced fresh Ginger
    • 4 Tbs Chopped Fresh Basil (Thai is best)
    • Dash of White or Black Pepper

    InstructionsCombine cocnut milk, lime juice, basil and ginger in a bowl. Mix and then divide in half.
    Wash the scallops in cold water, then put in boiling water for 1 minute. This will help to keep the scallops together on the grill and prevent them from sticking.
    Remove from boiling water, drain and immediately put into the bowel with ½ of the sauce.
    Marinate the scallops for about 10 minutes.
    Put the melon chunks into a bowel with the other ½ of the sauce and marinate for in the refrigerator for ½ to 1 hour.Grill the scallops and onions direct at 400-425 in a grill wok or on screwers for about 10-15 minutes. Flip half way through.
    Remove scallops and put on a warm plate.
    Immediately put melon in the grill wok and cook for about 5 minutes, turning frequently (do not over cook).NotesServe both together on the same plate.
    A little left over marinate from the mellon bowl on top is a nice finishing touch.
    Good with roasted potatoes or rice.Number of Servings: Time to Prepare:
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