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edited 11:21AM in EggHead Forum
Making sea scallops on the Egg tomorrow. Need time, temp and suggested rub!!


  • BENTEBENTE Posts: 8,337
    here you go:::

    Scallops, Bacon, Wrapped, Wise One

    Based on the the Bacon Wrapped Scallops done by the Cornerstone Restaurant in Fishkill, NY.

    1/2 lb fresh sea scallops (1 1/4 to 1 1/2 " across) (10-16 in number)
    1/4 lb raw bacon (very lean center cut).
    10-16 toothpicks soaked in water for 30 minutes
    1/2 cup wine or lemon juice
    Favorite rub

    1 Marinate scallops for 30 minutes or so in wine or lemon juice with water.
    2 Take a ½ piece of bacon and wrap around the scallop securing in place with a toothpick.
    3 Coat the exposed ends of the scallop with a favorite rub (Paul Prudhomme's Cajun magic or similar.)
    1 Cook over a drip pan on a seafood grill for 30 minutes at 375 degrees. Turn half way through.
    2 Serve alone or with a favorite cocktail sauce.

    Servings: 1

    Recipe Type
    Main Dish, Seafood

    Recipe Source
    Author: Wise One

    Source: BGE Forum, Wise One

    happy eggin


    Anderson S.C.

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  • Car Wash MikeCar Wash Mike Posts: 11,244
    I wrap mine in Proscuitto and Raging River. Just simple dipping of garlic butter.

  • UnConundrumUnConundrum Posts: 536
    Make sure you get dry scallops... Big difference.

  • PyroPyro Posts: 101
    Two good pieces of advice (1) always start with dry scallops, the ones that have been treated with preservative will never taste good, and (2) wrap them in Proscuitto or Serano ham. Then really sear them over high heat for no more that two minutes a side. I use 'Old Bay' lightly sprinkled as a 'rub'. Scallops have a wonderful, but easily overpowered flavor so go easy on the spices.
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