Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


UnConundrumUnConundrum Posts: 536
edited 12:25AM in EggHead Forum
Wife wanted scallops tonight... geez. When do I get what I want? Anyway, served on some orzo with feta, black olives and some fresh oregano from the garden.





  • Car Wash MikeCar Wash Mike Posts: 11,244
    I'm on your wife's side. :woohoo: Love scallops. What did you cook those on? As a side with steaks, I just put mine in a little cast iron pot with garlic butter.

  • Big'unBig'un Posts: 5,909
    Just a thought, get her the scallops that she wants; and maybe you will get what you want. :evil: :whistle:

    I like to bacon wrap my scallops and cook them over spiced shrimp.(pic was real low resolution)

  • UnConundrumUnConundrum Posts: 536
    Mike, If you're a scallop fan, have you tried dry scallops?

    The pan is a griddle I got at Cabelas. I just checked online, and they're not listed, but I saw they still handle them when I made a visit to the Hamburg PA store about three weeks ago. The fit the large almost perfectly. It was cheap too if I remember right. Just noticed that Spring Chicken is using the same griddle (other side) for his catfish post.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Does it look like this? Will try the dry. Love scallops.


  • UnConundrumUnConundrum Posts: 536
    Nope, it's round ....

    Most normal supermarket scallops have about 20 - 25% added water and they're soaked in a bleaching solution to make them all look alike. Dry scallops have no added water. Have you noticed problems getting that nice sear on the scallop? With the standard scallops the liquid in them releases and causes the scallop to steam, never forming the crust/sear. The dry are a little more expensive, but believe me, they're worth it. Tonight's were so sweet... just great.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I see what SC has. I think my square one will work, it has the griddle on the other side. Need to find a good seafood place. I don't think Sam's has those.

  • UnConundrumUnConundrum Posts: 536
    Found one Here

  • UnConundrumUnConundrum Posts: 536
    My local Sam's carries beautiful looking scallops, but they do have the added water :( so i've never tried them.... I asked the seafood guy just last week and just go the canned answer "this is what we have."
  • PyroPyro Posts: 101
    "Beautiful' scallops are in reality very bad scallops. If scallops are a wonderful white color, they have been injected with a water/bleach solution. Good scallops are off white to almost tan in color. They should have no odor and be great to eat before you cook them. If they taste funny raw, then they will taste no better cooked.

    Since I have discovered dry scallops, I have moved away from bacon wrapping them. Scallops, lightly seasoned and seared over high heat in a olive oil/butter combination need nothing else but a drop of fresh lemon juice. While this may be sacrilege on this board, I believe that cooking scallops in an egg does not add to their flavor. For the 10 U or the 10 - 20, saute them on high heat for 90 seconds each side. The flavors of smoke from either wood or lump charcoal do not get into the scallops in this short of a time.
  • dhuffjrdhuffjr Posts: 3,182
    You been talking to Chubby? :evil:

    Wise man......"a little nice for a little naughty" is his version of that story. B)
Sign In or Register to comment.
Click here for Forum Use Guidelines.