Phenomenal scallops

Prof Dan

Ho hum. Another meal in which we all announce, "These are the best [insert name of food] I ever had!"[p]I tried scallops using the high-temp squid recipe [see link below, if it works]. Amazingly tender and juicy. And this is on the West Coast, where our scallops are inferior to those elsewhere. I can only imagine what this would be like with Atlantic scallops.

Nature Boy

Prof Dan,
Nothing like a little creativity! Scallops must be great seared turbo-like. How big were the scallops? And how did you handle them?[p]Thanks!
Chris
[ul][li]squidly link[/ul]

Prof Dan

Nature Boy,[p]First, thanks for posting the link. For some reason, it never works when I do that. Have to ask one of my kids how to do it right.[p]Second, these were frozen [!] scallops, each one just less than an inch in diameter. I thawed them and then marinated them for an hour in olive oil, lemon juice, season salt, pepper, crushed garlic, and italian herbs. I elevated my grid, got the Egg up to about 450, tossed on some oak chips, and tossed the scallops onto a fine-mesh grid. Left them for two minutes at high heat, opened the Egg, stirred, left them for another two minutes, and they were done.[p]Served them with white rice, kim chee [Korean sauerkraut on steroids], salad, and white wine.[p]