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Author Topic: Scallops  (Read 2023 times)

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Offline hikerman

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Scallops
« Reply #-1 on: November 11, 2016, 08:13:47 PM »
I put a pound of scallops into a ziploc with a bit of evoo, and a bit of shellfish rub. Sealed her up and threw into a 124F hot tub for 30 minutes. Drain, dry and sear in a hot pan with a little butter. 20 seconds a side. Heaven! So moist and juicy! ;)

Don't know what happened to 1st pic?
Smokin Don chewed me out about not enough butter on the bread so I'm trying to make up for that! :D

[attachments deleted after 6 months]
« Last Edit: November 11, 2016, 08:39:46 PM by hikerman »
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Offline tomcrete1

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Re: Scallops
« on: November 11, 2016, 08:34:03 PM »
Love Scallops, those looks great! :thumbup:
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Offline Savannahsmoker

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Re: Scallops
« Reply #1 on: November 11, 2016, 09:12:59 PM »
Looks good but where in Illinois do you fish for Scallops? ;D
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Offline Tailgating is my game

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Re: Scallops
« Reply #2 on: November 11, 2016, 09:40:58 PM »
We were starting to worry about you but I see you have the butter down now ;) ;) ;) ;) ;) ;)


I love scallops too....those look great
« Last Edit: November 11, 2016, 09:55:17 PM by Tailgating is my game »
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Offline Pappymn

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Scallops
« Reply #3 on: November 11, 2016, 09:54:31 PM »
Wow! Killer plate
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Offline muebe

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Re: Scallops
« Reply #4 on: November 12, 2016, 11:07:13 AM »
Dang! Looks great Gene!
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Offline rwalters

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Scallops
« Reply #5 on: November 12, 2016, 11:17:51 AM »
OH MY!!
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Offline HighOnSmoke

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Re: Scallops
« Reply #6 on: November 12, 2016, 06:45:01 PM »
Scallops look perfect Gene!
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Offline ClimberDave

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Re: Scallops
« Reply #7 on: November 13, 2016, 01:14:52 PM »
Looking good!

Have debated about trying scallops SV, they cook so fast  in a saute pan.
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Offline SmokinKat

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Re: Scallops
« Reply #8 on: November 14, 2016, 02:37:44 PM »
Delish!
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Offline Cinredman

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Scallops
« Reply #9 on: December 04, 2016, 06:48:56 PM »
Just received my Avalon Sous vide and immediately went for scallops.

Mixed 3/4 cup water, 1/4 cup red wine vinegar and about teaspoon salt.

Placed 3 scallops and 1/2 liquid in each of two ziplock a bags

Cooked 35min at 140 the seared in skillet


Luv it!


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Offline hikerman

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Re: Scallops
« Reply #10 on: December 04, 2016, 06:53:25 PM »
Hey those look good!
What did the red wine vinegar do? Interesting!
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Offline ACW3

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Re: Scallops
« Reply #11 on: December 04, 2016, 07:26:20 PM »
They nod look good!!

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Offline TwoPockets

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Re: Scallops
« Reply #12 on: December 05, 2016, 10:13:51 PM »
Well for me scallops for 2 minutes at the very most in a hot cast skillet is about right without boiling them first.
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Offline Big Dawg

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Re: Scallops
« Reply #13 on: December 06, 2016, 05:03:36 PM »
Yeah, Gene, those look just perfect ! ! !





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