| Sea Scallops |
Recipe Type: Main
Author:
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 2
When cooking seafood I’m a fan of getting the freshest fish I can and keeping the preparation simple.
Ingredients
- Sea Scallops
- Lemon juice
- Butter
- Optional: Bacon
Instructions
- Scallops are so delicate you don’t want to do anything that will overpower them. Lemon and butter are the usual suspects for seasoning along with salt and pepper. Maybe a little garlic but be careful not to overdo it. Some oil will help keep them from sticking if you don’t use butter.
- Cook them very fast on a hot direct fire. Overcooking a good scallop is all too easy and a cardinal sin. It should only take about a minute per side to get them just right for average sized scallops. Be sure to start with a scrupulously clean grill.
- Try wrapping some bacon around each scallop, you can’t eat the bacon, because of the time cooking but it gives such a great flavor
- Dr. BBQ suggests wrapping the bacon over the bottom and top so it actually gets cooked and protects the scallop at the same time.
- I have heard of partially cooking the bacon before wrapping the scallops.
- Much as I like bacon, I’ve got to disagree with Ray Lampe on this one. Sea scallops are just too mild to compete with the strong flavor of bacon. I just can’t see spending over $15 a pound for scallops unless I’m going to enjoy the taste of the shellfish.
- I guess if I had so many scallops I was getting sick of them plain I might go for it, but since they are a rare treat around here it would be akin to making spritzers out of a $100 bottle of wine for me.
- I like to keep it simple, rinse, pat dry and add salt and pepper at a relatively high heat a minute or 2 on each side. Don’t forget to take that little muscle thing off that protrudes on the side. It’s like a forever chewable gummy bear.
- Good point Ron. They call it the “foot”. It’s the working muscle the critter uses to pull itself along the ocean bottom, so it is a tough thing. Sometimes the shuckers remove it before the scallop gets to you, sometimes they don’t.
- If someone has tried these, please PM the cook setup
Notes
Recipe Submitted by: Gowan Fenley (Grill Dome Community)