scallops on egg

Unknown

never cooked scallops on the egg before or any grill. do you cook similar to shrimp ? I assume they would cook very quickly.

Car Wash Mike

<p />Brill,
Recently I have been woking my shrimp for scampi. I cooked these right after pulling steaks off. I wrap in proscuitto then dip in a mixture of butter and Raging River rub.[p]Mike

MakoBBQ

<p />Brill,
I cooked scallops and shrimp tonight on the egg. It was so good. I get the egg real hot say 500+ degrees. I put the scallops on as they take just a bit more that the shrimp. You want the scallops medium rare. Then i shut the air intake a bit to calm the flame of the lump. When I turn the scallops i put the shrimp on. It's a great meal. Enjoy.

Unknown

MakoBBQ,
Lokks awesome ! I got fidgity an put shrimp and scallops on at the same time. i guess I should take shrimp off first and let the scallops go a little longer ?

Unknown

Car Wash Mike,
Man, looks good. Not sure why I am on a big scallops kick lately. Decided to buy some and try to cook myself. There is a great little seafood market right by the BGE HQ in tucker which I am lucky enough to leav right by. I am REAl close to Tucker GA ans Stone Mtn GA.

MakoBBQ

brill,
Yeah, the scallops need a couple more minutes than the shrimp.[p]Also a first for me was I put some mushrooms and sweet pepper at the time i put the scallops on. Came out really well. I just put some olive oil and kosher salt and threw them on. Try it sometime.

thirdeye

<p />Brill,[p]The big scallops are great grilled (on skewers or just turned once or twice) either plain, lightly brined, seasoned, marinated etc. I pull them when they won't wiggle when touched, and let them finish cooking on the platter. Add smoke to your taste.[p][p]The small ones, I like Egged in a flat bottom wok. Seasoning, oil/butter, garlic fresh herbs etc.[p]~thirdeye~

Unknown

thirdeye,[p] I see you putting your flat-bottom wok directly on the plate setter. I've see other pictures of rigs that lower the bottom of the wok closer to the coals. Do you get sizzling-hot, stir-fry temps with your rig or is it more of a "high poach"?[p]Thanks!
Hank

thirdeye

Hank,[p]I have yet to try any of the high temp wok cooks on the Egg. For scallops & shrimp etc., I use saute temperatures. This pan fits both my SGE & LGE (and it has handles) so it convienent for a variety of cooks.[p]~thirdeye~