Moms day.. .scallops? - BBQ Central

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Old 05-11-2008, 08:21 AM   #1
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Pan seared in clarified butter is how I've done em, Pan sear temp can be anywhere from 355 to a screamin 750. The hotter the quicker they gonna cook.

so an a grill it don't matter, do em at 400ish & do brush the grates with oil just before ploping on the scallops
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Old 05-11-2008, 09:09 AM   #2
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yep, longer cooking can make em tough....400 is fine,
just OIL THE GRATES... don't let those little buggers
stick and tear.
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Old 05-11-2008, 10:43 AM   #3
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yep, firm....hard is a bad thing here, so just a little firm.
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Old 05-11-2008, 11:20 AM   #4
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Place the scallops on paper towels and blot dry, most of the scallops you buy are processed and contain excess water and will steam on your grill if you do not dry them first. Season with a little olive oil, salt and pepper, then grill over a hot very CLEAN well OILED grill for 2 minutes per side rotating at 1 minute for crosshatches if you want them. Spritz with fresh lemon juice!
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Old 05-11-2008, 11:23 AM   #5
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Great advice Larry.
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Old 05-11-2008, 11:36 AM   #6
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They realy just like grillin shrimp or fish that are the same thickness
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Old 05-11-2008, 01:16 PM   #7
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Grilled scallops are great, go for it. I cook scallops (and will be today) in a skillet. I start with "dry scallops" which some seafood stores carry (more intense flavor but cost more) and saute in an iron skillet at high temp in butter. Fry just a few at a time to brown the outside without over cooking the interior. Doesn't take long...just in, sizzle a bit and out. Set aside and deglaze the pan with reduced fish stock, very fine minced onion and seasonings of choice. Add chinese sweet vinegar to taste. Cook it down to a syrup. Puddle on a plate, set scallops on top, sprinkle with minced parsley, bacon bits (real) and scant shredded cheese (sharp).
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Old 05-11-2008, 01:37 PM   #8
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Old 05-11-2008, 05:06 PM   #9
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Slightly rubbery is probably slightly overcooked, but I'm sure they were more than edible!

I've overcooked my share of scallops, and I've finally found my own foolproof method.

I have some flat, wide skewers made of stainless steel that I put the scallops on so the don't swivel on me. I designate one of the scallops a "chef's" scallop and make a single cut from the center of the scallop outward, kinda like you were making a single cut in a pie.

As the scallops cook, the cut opens up slightly and you can see the scallop turning colors from a translucent hue (uncooked) to a milky-white (cooked). Once the scallop has barely turned completely white, I pull those suckers off and plate
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