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08-31-2008, 07:53 PM
|  | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | Quick! Bacon wrapped scallops on the BBQ.
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how long and how hi the heat? |
08-31-2008, 08:02 PM
| | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | Sweet. Thanks |
08-31-2008, 08:03 PM
|  | Registered User | | Join Date: Feb 2008 Location: New England | | Quote:
Originally Posted by MakiSupaStar  how long and how hi the heat? | I want some - drenched in Tequila of course. My 3 Cents 
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08-31-2008, 08:05 PM
| | Registered User | | Join Date: Jan 2008 Location: Boston | | | +1 to the drench them in tequila before grillin' |
08-31-2008, 08:06 PM
| | Registered User | | Join Date: Dec 2007 Location: NY, NY | | Medium-High heat, close the grill and cook for like 5-6 minutes.
A good sauce for it would be honey, a light BBQ sauce, a touch of bourbon, and horse radish. 
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Originally Posted by THand Really, what I keep thinking is:
put "getting drunk with GE" on bucket list:D | Taking parts donations for another Drunk Rock bass. FS/FT Montreux Little Buffer Ben Lindsey Jazz |
08-31-2008, 08:11 PM
| | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | Basted in fish oil, and salt and pepper. Were letting the bacon flavor it. |
08-31-2008, 08:18 PM
| | Registered User | | Join Date: Dec 2007 Location: NY, NY | | | I'm not a fan of fishoil personally. When I cook it on the barby, I preheat the grill for about 10 minutes with the lid shut then toss it on.
I also use precooked bacon since sometimes the bacon doesn't cook all the way. I'll use a touch of ground black pepper occasionally since the black pepper in the shaker really isn't paper. Salt and scallops don't mix well in my taste buds IMO and IME.
Enjoy your dinner you shell fish bandit.
__________________ Quote:
Originally Posted by THand Really, what I keep thinking is:
put "getting drunk with GE" on bucket list:D | Taking parts donations for another Drunk Rock bass. FS/FT Montreux Little Buffer Ben Lindsey Jazz |
08-31-2008, 08:22 PM
| | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | hmm. I left the seasoning to my wife otherwise I'd never hear the end of it. I trust her though. She has been putting good flavor in my mouth for the better part of nine years now. |
08-31-2008, 08:28 PM
| | Registered User | | Join Date: Jan 2008 Location: Boston | | Quote:
Originally Posted by MakiSupaStar hmm. I left the seasoning to my wife otherwise I'd never hear the end of it. I trust her though. She has been putting good flavor in my mouth for the better part of nine years now. | i'm guessing you reciprocate often? |
08-31-2008, 09:14 PM
| | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | Quote:
Originally Posted by 1911 Are your scallops stuffed with water?
Last time I went to a big supermarket to get scallops. The pan filled with water and the scallops shrank.
Always get them at your local fish market. | While I appreciate and agree with your advice, I got these particular scallops from a little private market 75 feet beneath the sea.  |
08-31-2008, 09:21 PM
|  | Moderator
Endorsing Artist: Martin Keith Guitars Moderator | | Join Date: Nov 2003 Location: Long Island, NY | | | I'm vegetarian but I must say...this sounds good to me.
M |
08-31-2008, 09:25 PM
|  | Life is Tough. Laugh more. Moderator | | Join Date: Feb 2003 Location: Warwick, Rhode Island, USA | | Too late for my advice.
I have a killer recipe but its not Tb friendly ... 
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08-31-2008, 09:30 PM
| | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | So they were fan frickin tastic. The bacon flavored them nicely. We ate them with a little of these special wasabi sauce. It's not wasabi that you get with sushi, but this stuff is made for accenting seafood. I'm not sure what it's called but it's green and delicious. |
08-31-2008, 09:42 PM
| | Life is Tough. Laugh more. Moderator | | Join Date: Feb 2003 Location: Warwick, Rhode Island, USA | | | Why is this the google at at the bottom of this thread?
Why???
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Last edited by Thor : 04-16-2010 at 04:13 PM.
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08-31-2008, 09:44 PM
| | Registered User | | Join Date: Dec 2007 Location: Memphis,Tn | | | Maki, that sounds so good. My recipe i actually grill them in a large clean scallop shell filled with Garlic and small bacon chunks over mesquite wood chips. They cook at a lower temperature for a longer time, really brings out the flavor of the smoke.
When they are fresh, you can usually see a little pink in the center through the translucent outer flesh, when that translucency and pinkness goes away, you're close, I also spritz a little white wine on mine every couple a minutes. I usually grill them for about 20 minutes with my method...
I've also occasionally tossed some cheese on them at the end.. |
08-31-2008, 09:49 PM
| | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | ^sounds delicious, but we chucked all the shells. Trust me, they had so much growth on them that you don't want those shells cooking. On another note some of these buttons were almost the size of small filet mignon. Some were orange in color too. Those were a little sweeter than the whiter ones. |
09-01-2008, 02:44 AM
| | Banned | | Join Date: Nov 2005 Location: Glendale & La Jolla, CA | | | Dude, where are the pics? |
09-01-2008, 09:43 PM
| | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | | I got em. Just haven't been on my computer for a few days. Maybe tomorrow |
09-01-2008, 10:08 PM
| | Registered User | | Join Date: Dec 2007 Location: Memphis,Tn | | Quote:
Originally Posted by MakiSupaStar ^sounds delicious, but we chucked all the shells. Trust me, they had so much growth on them that you don't want those shells cooking. On another note some of these buttons were almost the size of small filet mignon. Some were orange in color too. Those were a little sweeter than the whiter ones. | Well, being a two time BBQ title holder in the "anything but" category, you got a few good recipes...
If you ever find yourself in my neck o the woods, feel free to drop me a line, I love to grill at the drop of a hat... any hat... |
09-02-2008, 03:14 PM
| | The Lowdown Diggler | | Join Date: Apr 2006 Location: Huntington Beach, CA | | Quote:
Originally Posted by Georynn Well, being a two time BBQ title holder in the "anything but" category, you got a few good recipes...
If you ever find yourself in my neck o the woods, feel free to drop me a line, I love to grill at the drop of a hat... any hat... | That's cool man thanks. I was in Chattanooga last year. That would have been cool. Not sure next time I get out there will be. | | Thread Tools | Search this Thread | | | | 
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