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Discussion in 'Off Topic [BG]' started by MakiSupaStar, Aug 31, 2008.
how long and how hi the heat?
I want some - drenched in Tequila of course. My 3 Cents
+1 to the drench them in tequila before grillin'
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.
Basted in fish oil, and salt and pepper. Were letting the bacon flavor it.
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.
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?
While I appreciate and agree with your advice, I got these particular scallops from a little private market 75 feet beneath the sea.
I'm vegetarian but I must say...this sounds good to me.
Too late for my advice.
I have a killer recipe but its not Tb friendly ...
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.
Why is this the google at at the bottom of this thread?
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..
^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.
Dude, where are the pics?
I got em. Just haven't been on my computer for a few days. Maybe tomorrow
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.