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Scallops

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edited November -1 in EggHead Forum
Making sea scallops on the Egg tomorrow. Need time, temp and suggested rub!!
Thanks
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  • BENTE
    BENTE Posts: 8,337
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    here you go:::


    Scallops, Bacon, Wrapped, Wise One

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


    Ingredients:
    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



    Preparation:
    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.)
    Cooking:
    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

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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

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

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  • Pyro
    Pyro Posts: 101
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    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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