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Scallops
erikjs71
Posts: 69
Did the Red Chile Scallops with Cool Mango-Mint Salsa..
...probably one of the last things I thought I would ever cook on the grill!! Would do it again in a heartbeat!!
STUPID GOOD!!!
...probably one of the last things I thought I would ever cook on the grill!! Would do it again in a heartbeat!!
STUPID GOOD!!!
Comments
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hot damn! those are some of the best looking scallops I've seen. love the crust you got. where's the recipe from?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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That looks really good. I have yet to do scallops on the egg but will soon because of this. Great job.
XL BGE
MD -
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Wow! Those look really good! I would be interested in the recipe too. Nice job!♦︎ John ♦︎ Large BGE ♦︎ Topeka, KS ♦︎ My Blog ♦︎
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Fantastic! Love scallops, and those look great!Lawrenceville, GA
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That looks amazing!Simi Valley, California
LBGE, PBC, Annova, SMOBot -
I see beautiful scallops and my eye is drawn to the upper left hand corner of the pic. Steady. Steady.New Albany, Ohio
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Wow those look incredible, nicely done
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For those interested, the recipe is from the Big Green Egg cook book.Simi Valley, California
LBGE, PBC, Annova, SMOBot -
Thank you! I will check it out.SoCal_Griller said:For those interested, the recipe is from the Big Green Egg cook book.♦︎ John ♦︎ Large BGE ♦︎ Topeka, KS ♦︎ My Blog ♦︎ -
Big Green Egg Cookbook.. It's actually an appetizer that serves 4, but I just used the regular recipe and served it as dinner for 2.blind99 said:hot damn! those are some of the best looking scallops I've seen. love the crust you got. where's the recipe from? -
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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That looks really good!THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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Did you use a cast iron skillet or griddle to get the sear, or use the grid?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Very strong cook!! I know your flavors were spot because this is Mrs3969s favorite scallop dish. Nicely done!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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That looks outstanding. Bookmarked!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Those look WONDERFUL! I have trouble getting scallops seared very darkly without overcooking the heck out of them. Yours look spectacular!
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Look great. Thanks for the recipe
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Good stuff…….will be trying those just as quick as we can find scallops up here
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Looks great!
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Awesome looking scallops!! That is one we are definitely go to try... soon!
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Larrycg said:Awesome looking scallops!! That is one we are definitely go to try... soon!Killit_and_Grillit said:Looks great!Stuss said:Good stuff…….will be trying those just as quick as we can find scallops up here
Thanks ALL for the comments! It's a pretty easy recipe.. and the cook is literally 4 minutes. 2 minutes each side at 500º direct.GrillSgt said:Look great. Thanks for the recipe -
I used the grid. just the stainless one that came with the egg. Be sure to get SEA scallops.. they're the biggest. smaller scallops will probably not sit on the grid. these fit perfect.SmokeyPitt said:Did you use a cast iron skillet or griddle to get the sear, or use the grid? -
Thanks boss!Legume said:That looks really good! -
I'm pretty sure it's the rub that made the darker color.Theophan said:Those look WONDERFUL! I have trouble getting scallops seared very darkly without overcooking the heck out of them. Yours look spectacular! -
Those look amazing! Great job on the cook and presentation. I'll definitely need to try this one.In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure. ~Julia Child
LBGE, 22" Traeger, and a FireDisc deep in the heart of Texas -
That's an effing sexy plate job! I've made mango pico de gallo several times over but, never a mango-mint salsa. Damn fine job!
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Larger U-10 divers will help with that tooTheophan said:Those look WONDERFUL! I have trouble getting scallops seared very darkly without overcooking the heck out of them. Yours look spectacular!Large BGE and Medium BGE
36" Blackstone - Greensboro! -
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@Theophan, just found this article. Look for dry packed scallops. May help with your searing.Theophan said:Those look WONDERFUL! I have trouble getting scallops seared very darkly without overcooking the heck out of them. Yours look spectacular!
"Have you ever wondered why your scallops don't sear up as nice as the ones you get in restaurants or those mouth watering pictures you see all the time.
One of the reasons could be of scallops soaked in phosphates. for instance when pan-searing this excess liquid will drain out of the scallops while cooking, so you start to steam them instead of searing."
http://www.cookingfishmonger.com/scallop-facts.html
Edit... another article.
"Scallops are sold either "wet" or "dry." Look for "dry," natural scallops that have not been treated with any chemicals."Wet" scallops are treated with phosphates, which causes them to absorb water. This extra water makes them heavier and thus more expensive. The water also dilutes their flavor and makes them not just easy to overcook but almost impossible to sear or brown properly.
How can you tell the difference between wet and dry scallops? You should just be able to ask the fishmonger, but there is a visual clue that usually gives the game away: "wet" scallops tend to be snow-white in color, whereas "dry" scallops are a natural pale vanilla color."
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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