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First Lodge Sear - salmon + scallops

Large Marge
Large Marge Posts: 404
edited November -0001 in EggHead Forum
20080330_0243.jpg
Forgot to take a pic with the salmon in there...blackened up OK, anyone have a better rub than clarified butter + off the shelf blackening spice? Appreciate it!

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This ate better than it looks...
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Comments

  • BamaBackdraft
    BamaBackdraft Posts: 318
    Looks good to me! Must have really tasted great!
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    I really doubt it ate better. Looks great to me! Your always doing something a little differant and I like that! :woohoo:
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  • BamaBackdraft
    BamaBackdraft Posts: 318
    Marge looks like u used P.Prudome Magic Blackening seasoning. Haven't blackened in the BGE, yet. But have used his seasoning on Redfish, speckled trout and grouper on an large gas cooker. Dipped the filets in melted butter and put a heavy coat of PP Redfish Magic on it. Hard to beat his seasoning by my taste.but haven't tried it on salmon. Maybe some of the Bayou boys will have a better recipe. Still looked good to me!
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  • Large Marge
    Large Marge Posts: 404
    observant of you! Yes, I went w/ the off the shelf Paul stuff...actually tasted great. But when I think of restaurant-grade blackened fish I want it really spicy. Could probably have added some hot paprika and cayenne, I've seen a few spice mix posts for blackening seasoning, I've just never done it myself - any input appreciated! Marge
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  • BobS
    BobS Posts: 2,485
    BamaBackdraft wrote:
    Looks good to me! Must have really tasted great!

    That was my thought exactly. Looked good enough to get me drooling seriously.
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  • usc1321
    usc1321 Posts: 627
    Bravo... that looks fantastic. I have already eaten and pictures like this are making me hungary again. :ohmy:
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  • BamaBackdraft
    BamaBackdraft Posts: 318
    Try a heavier coating of spice next time. That will probably"kick it up a notch". Of, :woohoo: wrong guy
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  • Eggtucky
    Eggtucky Posts: 2,746
    dunno marge...looks pretty darn good to me!!...clarified butter and shelf cajun blackening is what I always used and thought it tasted pretty close to what I've had when in 'adelphia' ...looks great!..add some crawfish etoufee to that and you gotta real feast!!...
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    That is nice! I haven't blackend anything on the BGE yet, but that sure is looking delicious. I've got to add that to the list, because I've also seen some nice steaks done in the pan the last few days.
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Marge - I have tried a couple variations of blackened seasoning that I have found on line and I always return to PP. I have been using a light coat of EVOO lately instead of butter to make it a little healthier. I also cover the fish with a lot of the PP - I usually just shake it on but have put the seasoning in a plate and ran the fish through it.
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  • stike
    stike Posts: 15,597
    scallops look like they were wet scallops ("in a solution of up to 5%....yada yada yada". or did you have them swimming in butter?

    not sure if you were looking for a heavy sear on the scallops, too. but i find you need dry scallops (unenhanced, fresh), because the others have too much liquid in them. and i use a minimal amount of fat to coat the pan. sometimes, like if they have Dizzy-Pig on them, they go in without any fat to lubricate the pan. the sear up beuatifully. they still look good, and i see some brown bits on them. just wasn't sure if you were also asking about the scallops re: searing.

    searing.jpg
    ed egli avea del cul fatto trombetta -Dante
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  • Large Marge
    Large Marge Posts: 404
    Stike- not sure what looks better, your scallops or that moving Giada pic...

    Thanks for the input- this was my first scallop sear and I think they were the "wet" kind, sitting in a tub at Publix @ $16.99/lb! Have to find a good seafood shop or does Costco carry the good stuff?

    I think I may actually be more of a grilled scallop guy, I've seen too many good marinade / basting recipes...maybe find some really large suckers and see what kind of grill marks are possible
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