hurricanedavid
is one Smokin' Farker
- Joined
- Apr 26, 2016
- Location
- Florida
I’m not sure if I’ve ever seen a scallop cook on the Brethern. I’m well aware it’s way off base from the “normal” meats as I posted a pork belly burnt ends cook this past weekend. So, I thought I would possibly break some new ground.
I have various seafoods including scallops flown in from Alaska on a regular basis. This evening I decided to give cast Iron scallops a try on the BGE.
The asparagus was marinated in balsamic dressing, the scallops seasoned with a seafood seasoning, salt and pepper. The BGE/CI Skillet was at 400F for the scallop cook, two minutes on each side and then finished with a Thai sweet chili sause.
The flavor profile of the goods were awesome and a glass of wine washed it down.
Following are a few pictures and thanks for checking it out.
I have various seafoods including scallops flown in from Alaska on a regular basis. This evening I decided to give cast Iron scallops a try on the BGE.
The asparagus was marinated in balsamic dressing, the scallops seasoned with a seafood seasoning, salt and pepper. The BGE/CI Skillet was at 400F for the scallop cook, two minutes on each side and then finished with a Thai sweet chili sause.
The flavor profile of the goods were awesome and a glass of wine washed it down.
Following are a few pictures and thanks for checking it out.
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