Scallop Doneness

Smoke Diver

I picked up some of the frozen scallops at Sam's Club this morning. I will be wrapping them in bacon. They appear to be 3/4 of an inch or more thick. It looks like I can stick my instant read thermometer in them. I do not want to overcook them tonight. How do I tell when they are done? [p]Thanks,[p]Smoke Diver

Rick's Tropical Delight

Smoke Diver,
it's done when the bacon is done to your liking. the scallops i get are sushi grade, so you could really eat them raw.[p]wrap the bacon over the top and the bottom, instead of around the edge, and place the bacon side on the grid to protect the scallop flesh from the direct heat, then flip to the other bacon side. a ddr bbq trick.[p]

Squash

Smoke Diver,
2 nights ago skewered (sp) about 8 of em cooked em raised at 375 with a chicken. Took em off at internal 140. Delicious.

Desert Filly

Smoke Diver,
The suggestion I had this summer when I did them.....was to put your bacon slices in the microwave for a minute....just to start it cooking...then wrap the scallops. The bacon takes way longer than the scallops....this will speed it up a little. Plus...I liked the bacon crisp...[p]Kim

UnConundrum

Smoke Diver,
You're going to get responses all over the place on this. Some people like to cook fish and seafood till dry and others are happy with raw. Scallops cooked to 140 will be rubbery and dense. I prefer about 120 F.... Although not an BGE recipe, here's one of mine for scallops[p]http://recipesonrails.com/recipes/show/583-scallop-on-corn-pudding