Sea Scallops
Recipe Type: Main
Author: Grill Dome Admin
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
  1. 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.
  2. 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.
  3. 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
  4. Dr. BBQ suggests wrapping the bacon over the bottom and top so it actually gets cooked and protects the scallop at the same time.
  5. I have heard of partially cooking the bacon before wrapping the scallops.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. If someone has tried these, please PM the cook setup
Notes

Recipe Submitted by: Gowan Fenley (Grill Dome Community)

 

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