Bay scallops

BajaTom

I have these tiny bay scallops in the frezzer and would like some suggestions on how to cook them on the egg. I have a wok ring and a wok if that helps. I usually buy the large sea scallops and wrap with proscuitto. Thanks, Tom

thirdeye

<p />Bajatom,[p]A little dusting of my favorite rub and I just saute them in butter with a little oil. They cook so fast I like to put 3 or 4 into the pan about a minute before the rest and sample them to determine doneness on the others. [p]~thirdeye~

BajaTom

thirdeye,
My scallops are real small, about the size of a small marble. Will your process still work? Thanks, Tom

thirdeye

Bajatom,[p]I would think so, but being that small I'll bet the cook time is less than a minute. You may have better control on the stovetop since you will serve them right away.[p]You may think about making a stuffing with them, but that would dull that sweet flavor a little. Ceviche is another option.[p]Do you have a pound or two?[p]
~thirdeye~

BajaTom

thirdeye,
I've got 3 packages about 1 1/2 lbs each. I've had Ceviche before and loved it. Do you have a good recipe? The reason I bought those little guys was the cost was $3.99 a lb as opposed to $18.99 a lb for the big sea scallops. Thanks, Tom

thirdeye

BajaTom,[p]I'm thinking that for their small size, I would reduce the initial lime time by half at least. You sure don't want to ruin them. And maybe shorten the final 3 hours too. [p]Sometimes I will add little sweet cherry tomatos (halved) right before serving instead of letting them marinate for the last 3 hours.[p]Hey, if you do this, some Egged shrimp to go with 'em would be mighty fine.[p]~thirdeye~[p]Ceviche
1 pound variety seafood (shrimp, scallops, whitefish), sushi grade
1 ½ cup fresh lime juice
2 minced pickled jalapeño peppers
1 chopped onion
1 skinned, cubed tomato
6 tablespoon olive oil
2 tablespoon white wine vinegar
¼ teaspoon oregano
½ teaspoon fresh ground pepper
½ teaspoon salt
12 lime wedges[p]Clean and rinse fish. Pat dry with clean cloth. Remove skin and bones. Shred. Shell and devein any seafood that would require it. Place all seafood in a glass casserole dish or zipper bag. Cover in lime juice. Refrigerate 2 hours. Stir. Refrigerate 2 hours. Drain lime juice. Mix together jalapeños, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely. Refrigerate 3 hours. Bring to room temp before serving (about 15 minutes). Garnish with lime wedges.[p]

BajaTom

thirdeye,
That looks great. I'm going to do that recipe tomorrow. Thanks, Tom