Whatever you do dont overcook them! jiggle jiggle......
Announcement
Collapse
No announcement yet.
What’s Your Favorite Way To Cook Scallops?
Collapse
X
-
Club Member
- Aug 2020
- 6064
- Houston, Texas
-
Oklahoma Joe Bronco
2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
MBMorgan You got me to thinking. What do y’all think about this? While the kettle is getting ready, dry the scallops and put them in the freezer just long enough to get real cold. After adding a few hickory chunks and coals are ready and smoking, put the ice cold scallops in a dry CI skillet off the heat, low and slow for maybe 5 minutes or so. By being extra cold, the scallops shouldn’t cook too much during this time, while absorbing a little smoke. Then remove the scallops from the pan. Add some butter, little canola oil, and white wine. Place my skillet over the coals till searing hot. Add a little garlic and the scallops at the same time. Sear until browned. This might give me the smoke flavor I’d like to try.Last edited by Panhead John; June 18, 2021, 03:51 PM.
Comment
-
Club Member
- Apr 2018
- 4865
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Pan seared in my garlic butter. Then wrapped up in bacon. Bacon pre cooked but not crispy. Then in pyrex in oven till bacon crisps up. I think 375. Only takes about 5 minutes for finish.
- Likes 1
Comment
-
Panhead John I've winged it a couple of times and came out pretty good. Marinate with soy sauce, water, ginger, & pepper, about 30 minutes in frig. Then get your fire med-hot, coat a grill basket w/oil, put scallops in basket and grill direct heat, about 4-5 minutes until opaque. Keep moving them around so they don't stick. Don't overcook, you'll be able to test one and see. Try it, could be fun.
- Likes 1
Comment
-
Boil em until they float...
Any leftovers make right handy pencil erasers, as well...lolLast edited by Mr. Bones; June 18, 2021, 07:55 PM.
- Likes 5
Comment
-
Club Member
- Aug 2020
- 6064
- Houston, Texas
-
Oklahoma Joe Bronco
2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
Question for everyone. Last night I cooked 6 of the scallops. 2 of them had a small amount of noticeable "grit" in them. It wasn’t bad but it was like it had a little bit of fine "sand" in them. Similar to the occasional experience when eating raw oysters. Does anyone know what this could have been? Was it actually small particles of sand the scallop might have ingested while alive?
I did not rinse them off prior to cooking, are you supposed to rinse them first? Could that have been my problem?Last edited by Panhead John; June 19, 2021, 06:17 AM.
- Likes 1
Comment
-
Panhead John Of course you should have rinsed them first. Why do you think raccoons wash everything before they eat it?
- 2 likes
-
Club Member
- May 2021
- 208
- Springfield Virginia (DC area)
-
Favorites: Pastrami; Pork Ribs
Cookers: Medium Big Green Egg; Older Weber Genesis 3
Current Favorite Lump Charcoal: Rockwood
Favorite Commercial Rub: Dizzy Pig IPA hops infused (Dizzy Pig Raging River a close second)
Most requested side dish: Stir fried green beans with soy sauce and garlic
Favorite non-cooking activity - listening to music
Region: Currently Norther Virginia/DC area. I grew up in Southern NY and have spent a lot of Time in Northeast Ohio
Similar to you. I gently saute in butter till about half done. Then squeeze on lemon juice (or white wine) while the finish up. This deglazes the pan and creates an AMAZING gravy to put over rice or noodles.
You could do this as two steps, remove the scallops and then deglaze the pan. That can give a bit more control as far as not over cooking.
I love deep fried breaded scallops, but have never tried making those myself.
- Likes 2
Comment
-
Club Member
- May 2021
- 208
- Springfield Virginia (DC area)
-
Favorites: Pastrami; Pork Ribs
Cookers: Medium Big Green Egg; Older Weber Genesis 3
Current Favorite Lump Charcoal: Rockwood
Favorite Commercial Rub: Dizzy Pig IPA hops infused (Dizzy Pig Raging River a close second)
Most requested side dish: Stir fried green beans with soy sauce and garlic
Favorite non-cooking activity - listening to music
Region: Currently Norther Virginia/DC area. I grew up in Southern NY and have spent a lot of Time in Northeast Ohio
Originally posted by Panhead John View PostQuestion for everyone. Last night I cooked 6 of the scallops. 2 of them had a small amount of noticeable "grit" in them. It wasn’t bad but it was like it had a little bit of fine "sand" in them. Similar to the occasional experience when eating raw oysters. Does anyone know what this could have been? Was it actually small particles of sand the scallop might have ingested while alive?
I did not rinse them off prior to cooking, are you supposed to rinse them first? Could that have been my problem?
- Likes 2
Comment
-
Club Member
- May 2021
- 208
- Springfield Virginia (DC area)
-
Favorites: Pastrami; Pork Ribs
Cookers: Medium Big Green Egg; Older Weber Genesis 3
Current Favorite Lump Charcoal: Rockwood
Favorite Commercial Rub: Dizzy Pig IPA hops infused (Dizzy Pig Raging River a close second)
Most requested side dish: Stir fried green beans with soy sauce and garlic
Favorite non-cooking activity - listening to music
Region: Currently Norther Virginia/DC area. I grew up in Southern NY and have spent a lot of Time in Northeast Ohio
-
Club Member
- Mar 2021
- 699
- 5,280 feet from Chicago
-
Cookers:
WSM 18.5
Weber Genesis NG
Grilla Silverbac
Traeger 575
SNS Kettle
Accessories:
Thermapen
Signals X4
On Christmas Eve I was going to grill them at my brother’s house. He assured me he had 2 tanks. He was correct in that he had 2 tanks but they were both empty. Packers fan, so I wasn’t surprised. I ended up doing them In the oven using the broiler on high. I seasoned then a little bit and coated them in a marinade I made. Then I wrapped them in bacon and they were fantastic. Second time I made them I did them on them on my grill, again wrapped with bacon. They were an appetizer for a dinner party. Both times I used Costco scallops, which is my go to. I originally was going to smoke them but I didn’t have the time and they ended up being fantastic. The key is to dry , dry, and dry them. And don’t rely on a Packers fan.Last edited by radiodome21; June 20, 2021, 04:33 PM.
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment