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Shrimp & Scallop Feast (Pic Heavy)

PASmoke
PASmoke Posts: 279
in EggHead Forum
We decided to make shrimp and scallops to add to the Fettuccine Alfredo that our oldest daughter requested for her birthday. I grilled up some bread for a Shiitake and Truffle mushroom bruchetta as an appetizer and we also had a Caprese Salad on the side. It all turned out great. 

I tried to get the Egg stabilized at 350* but she liked 400* better today so I just went with it. I skewered the shrimp (16 count) and hit it with olive oil, garlic salt and pepper....grilled it direct, lid down with no added wood for 2 1/2 minutes then flipped them for the exact same amount of time on the other side before pulling them.

I preheated the pan that I used for the scallops in the oven to 400* to shorten the time between the two cooks. I wanted the shrimp to rest a bit....but not too long. Preheating the pan saved me about 5 minutes. I prepped the scallops basically the same way with olive oil, salt & pepper. I placed them on the 400+* pan and shut the lid for 3 minutes....I flipped them and shut the BGE down completely for another 2 minutes then began pulling them off at the 5 minute total cook mark. They were perfect for our taste.....medium/+.  If you like them more rare you may want to go 3/1.....or 3/3 of you like them more well done. 

Our daughters had theirs over the pasta and Mrs PASmoke & I had ours with just the Caprese Salad. We were all very happy!

I paired it with a 1995 Smith Haut Lafite which is one of my favorite white wines in the world. It was a splurge for sure - but we are quickly approaching a time of year when I drink a lot more red and I didn't want to wait until next Spring to open this.

Lessons Learned: Less is more on Shrimp. I usually have a tendency of overcooking shrimp because I go by texture. This cook I just trusted the time....and even though they didn't feel "done" to the touch I pulled them off anyway. I bet it cooked another 15/20% while resting and they ended up perfect. 

I hope everyone had a nice weekend....Y'all have a great week! 

Raw Shrimp:


Raw Scallops:


Shrimp on the Egg:


Scallops on the Egg:


The Mushroom & Truffle Bruschetta:


The Caprese Salad:


The Pasta:


The Finished Product:


And Finally, the Wine!



Atlanta, GA - Large BGE x 2

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