which wood for scallops

Desert Oasis Woman · January 2009

Have U10 scallops from Sam's (yes, have triphosphate, but in the desert, fresh are hard to come by

)
soaking in white wine

out of proscuitto, but do have pancetta

wondered if Cherry Wood would compliment them ? :unsure: never used it yet, so don't know how it tastes...

plan on grilling direct for a few minutes each side on med high heat--read December and July postings from 08 :cheer:

pasta accompaning scallops--had white wine/garlic butter in mind, but hubby bringing home puntenesca (sp) sauce...

suggestions most appreciated

Mike in Abita · January 2009

Not sure if I'd use cherry. Maybe alder or even cedar. Quite a few posts about a year ago about cedar planked scallops.

See Wayne likes em

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=468947&catid=1

Fidel · January 2009

cherry is a great choice. they cook quickly so keep an eye on them.

Chubby · January 2009

I wouldn't use any!!!

Almost any wood will overpower the delicate sweetness of your Scallop!

The flavor from your lump will more than suffice.

Evans

Celtic Wolf · January 2009

I second this.

As Fidel said they cook quick

Desert Oasis Woman · January 2009

:laugh: you fellas must be gettin ready for the Super Bowl:
split decision at half time, then upset at the end :woohoo:
I was all set for Cherry, then hubby went with no wood at all :P
will let you know how it turns out
thanks, gents

"Sparky" · January 2009

I haven't tried them with cherry wood,but I would like to try it.I did these with maple(I think)

They came out great :woohoo:

Eggtucky · January 2009

Prolly too late but I wouldn't use any either...I fix them 2 mins each side in a 500+ CI skillet w/a tblspoon of oil..optional.. dip in melted butter before putting in skillet and add any good blackening rub...btw be sure to do this on the egg outside if you use butter!

thirdeye · January 2009

Next time plank them on alder.

egger66 · January 2009

I've had good luck with grape wood chips. I live in Panama City,Fl and get to harvest bay scallops while in season. Grape wood adds a very light smokey flavor to the scallops and doesnt seem to overpower the taste of them. I've also had good luck using it with shrimp.
I hope this gives you something else to think about.

General Smallwood · January 2009

Mesquite works great. Just salt and pepper, skewer, put them in at 300 smoking them until temp 145. they will be perfect,

which wood for scallops

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