CI Scallops! Yumm.

Made scallops for the first time on the egg.  Just wanted to do something quick and fun.
Brought the egg up to temp and roasted a couple dozen salty chincoteague oysters as an appetizer.  (I was going to open them and do an oyster rockefeller, but the damn things defeated my patience.  Brittle shells, tiny hinges, closed tight... but so salty, fresh and delicousness)   But I digress...

Grill was about 450 dome with the CI skillet preheated with the egg.
I threw in some chopped bacon first and when that was just about cooked I added butter and the scallops.
Scallops had been tossed in S&P and garlic.
Closed the grill for a few minutes, flipped them, closed it again and took the pan off.
Scallops were excellent!  Perfectly cooked and with great flavor.
I have to say it was not one of the cooks where I discerned the taste of the lump in the meat, which surprised me.  When I cook salmon or even oysters I'll taste a bit of the charcoal flavor, which I look forward to.  No complaints though.

Some pics-

I could have done this in two batches to keep a little space between them and get a perfect brown sear, but...flavor was still great!  Didn't want to muck around too much.


Served....


....but first I put some of the bacon bits from the pan on top.  They were a hit!