http://s84.photobucket.com/albums/k18/WCK_02/
The attached are before,(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0204-1.jpg)
during (http://i84.photobucket.com/albums/k18/WCK_02/IMG_0206.jpg),
after (http://i84.photobucket.com/albums/k18/WCK_02/IMG_0210.jpg)
and finally dinner shots (http://i84.photobucket.com/albums/k18/WCK_02/IMG_0211.jpg) from this last weekend.
The subjects are the maple syrup soaked scallops (Thunder Fish) and fried bacon wrapped scallops (jim guy), and in the rear is an odd idea that turned out ok.
I cut oranges in half and hollowed them out with two cuts across the peel so it could butterfly out as it got warm. The bottom and inside walls of the orange boat I lined with bacon strips. Put an oyster inside the boat laying on top of the bacon. Sprinkled with spicy pepper, diced onion, garlic seasoning, a drizzle of evoo and I think that was it...
Smoked with alder and maple alternating for 2 1/2 hours with tower set at 200F....... No real orange flavor but they really looked happy when the orange peel opened and they were setting on that cushion of bacon... Now that was a smoked oyster!
(Sorry, got no clue how to control the size of the pictures - hope it works)
That looks really good! :) I wish i liked scallops tho so that i could try them. ;)
very nice looking.IM going to give it a try thanks. ;)
Holy smoke WCK, some of those scallops are 2.5" inches across. Where do you find them in SoCal? Nice job :)
Nice work WCK!!! Ann put that on the next to do list after she saw that. :P ;D
Very nice WCK.
TomG, Try Costco on Fridays. They typically have a seafood road show and have crab, lobster, whole wild Sockeye salmon and large scallops. Did the Sockeye 2 weekends ago. Very Tasty. Will have to do the scallops now...
WCK,
Very nice. Do you have times and temps on what we are seeing?
Arcs_n_Sparks
a-n-s, Total time on the rack was 2 1/2 hours. Went from ambient tower temp of about 75F and food was out of the fridge no longer than it took me to play around with bacon and oranges - so it started cold. This was the only thing in the tower so the digital over / under was pretty minimal (+- 2F). I did stick a probe in a couple of scallops and they were about 145 and other was 150. The oysters were in the back so the orange peel protected them a little from the higher heat. They were done pretty nice - texture and all that.
TomG, Scallops came from VONs (Safeway owned chain of grocery stores). They dont always have them - I have been looking at them the last couple of weeks though and finally broke down. Maybe it is a seasonal thing.
Hey, It was Thunder Fish that suggested the maple syrup soaked scallops and jimguy suggested the bacon wrapped. Sorry, fixed the origional post!
::) thanks ::)
WKC:
I was flying over your house last week and snapped a pic of your house.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/HomeNovember039.jpg)
Broke out the telephoto lens and saw what you were up to.
Raw bacon wrapped scallops
(http://i133.photobucket.com/albums/q78/GizmoPhoto/HomeNovember048.jpg)
On the way back saw the Cold Smoked Product
(http://i133.photobucket.com/albums/q78/GizmoPhoto/HomeNovember056.jpg)
Just couldn't land fast enough to make it over to your house before it was all gone.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/HomeNovember058.jpg)
Thanks for the inspiration.
Cant take credit for the inspiration but glad you gave them a try. Hope you enjoyed. I see those bi planes over the house all the time. Looks like fun.
The ride is very enjoyable. The scallops were melt in your mouth delish.
BTW, if you can't find the Tender Quick let me know. I still have a full 2 lb bag and then some or I can pick some up for you at Major Market if you like.
Look good WCK, always looking for new ways of doing scallops, both the large King scallops and small Queen (?Bay) scallops we get around here.
Thanks. :)
Are you located near Oyster heaven as well? Years ago I was responsible for a manufacturing facility in Galway Ireland. I remember one weekend was an Oyster fest. I have seen and tasted nothing like it before or since.
You guys are just taunting now.
QuoteAre you located near Oyster heaven as well?
Yes, we have Stranford Lough just across the Irish Sea from us in Northern Ireland which is a major oyster growing area.
The waters are Category A rated under European law which by my (limited) understanding means the oysters can be harvested and eaten without further processing. i.e the sea water is very pure and pollutant free.
All I know is we get these oysters here on the Isle of Man and they are sublime! ;D I have a Maori friend, now living back in NZ (unfortunately), and we used to go to the fish shop first thing on a Saturday morning and buy a couple of dozen and just eat them raw, often washed down with guinness!
Still get them from time to time, often do them with garlic which other menbers of the family enjoy more than raw.
Sounds like you have some happy memories of Ireland, Galway is beautiful.
QuoteYou guys are just taunting now.
Sorry owrstrich!!!
There is a show in San Diego call "Sam the Cooking Guy". He is quite interesting to watch as he is unconventional compared to standard cooking shows on the Food Network. He is broadcasted on a local station and basically grabs things out of the freezer or refrigerator, throws them together and done. No fuss, no major prep time. Some around here call it meals any guy could cook. The other day he grabed some frozen scallops out of the fridge, did a quick thaw, backon wrap and toss on the grill. He even mentioned and demonstrated the Raw eating method. Don't think the taste is what I'd prefer as neither would be the product most often available here. Last time I had a raw scallop was back in 83 when a Navy Diver had just surfaced, clean a few up and offered one up. Very tasty and this was back before Sushi was the "popular" thing to do.
Owrstrich, let us know the next time your in town, we'll fix you up.
manxman that is just the way it was - tubs full everywhere, being a meat and potatos midstates guy, - that was my intro to Oysters - cant get enough now - even so those were really special.
Now to eat raw scallop? That would take a whole lot of brew to get down my throat...dont think i could make it happen.
QuoteNow to eat raw scallop?
No, I have never tried it. ;)
I have only seen it once, a well known celebrity seafood chef on this side of the pond called Rick Stein was out on a trawler scallop fishing and picked one straight out of the drag and ate it as if it was an everyday event.
Occasionally we drop a diver down to get some diver caught ones so I think that would be the time to try perhaps.
Quote(Sorry, got no clue how to control the size of the pictures - hope it works)
Download this free program... It is a good one and you can edit your images with it.
IrfanView (http://www.irfanview.com/)
Got it. Thanks Olds.
WCK,
When using photobucket, there is a picture size selector just under the UPload Images & Videos box. Clicking on the Uploading Options allows you to select the size. I use the Max Image Size of Message Board (640x480). I have included the screen shot here of the button. Once set, it will stay that way until changed.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/PictureSizePhotobucket.jpg)
Photobucket will also automatically create thumbnail photos, and post the thumbnails on the forum with a link to the original.
Try the spicy scallops at a Sushi place sometime. Raw and delicious! I make them at home now when I make a sushi night dinner with friends. Now I will have to add the smoked ones I made the other night.
Quote from: West Coast Kansan on September 28, 2006, 10:32:24 PM
Hey, It was Thunder Fish that suggested the maple syrup soaked scallops and jimguy suggested the bacon wrapped. Sorry, fixed the origional post!
I know this is an old thread, but I'm new here and need lots of help. Also, the search function doesn't work well for me.
Is the scallop soaked in pure maple syrup? How long does it need to soak? Is it basted after you start cooking?
Is the bacon wrap the only help the scallops get? Does the bacon cook well enough before the scallops are ready?
Sorry for the dumb questions, but scallops ain't cheap and I wouldn't want to waste them if I don't do it right.
There is no such critter as a dumb question..... I have not experimented with fish or seafood yet with regards to smoking. My guess would be 50/50 water and maple syrup.
Others should be along shortly.
Looks great WCK !
When I do the bac-scallops I put fresh grated ginger root and a little butter. But that maple syrup thing sounds great. The ones you did wiyhout bacon looks good too. The mrs. doesnt eat meat and I was a little concerned about them getting tough (rubbery). How did yours turn out ?
Skip
Quote from: Junk Yard Dog on April 06, 2007, 10:16:52 AM
Is the scallop soaked in pure maple syrup? How long does it need to soak? Is it basted after you start cooking?
Is the bacon wrap the only help the scallops get? Does the bacon cook well enough before the scallops are ready?
Yes, Overnight is what I do for soak time. No basting. I cook the bacon a little - but not crisp. You need to be able to flex them around the scallops. I wish I could find thunderfish origional post for the maple. :( They do not seem to absorb much but makes a kind of candy coating when you done.
Dont cook them as hot as I did, see in the pictures some of them started to split. I would cook them hotter than Gizmo though. Gizmo can swallow anything as i understand it. ;D Maybe 125 to 130 IT. We over cook about everything much to the amazement of many here - just us ;) So anyway you can bring down the oven temp a little.
I do still suggest a full two hours of smoke.
They are not rubbery but you do chew / Gizmo does his so they melt in you mouth. I like to chew.
Skip, I will give the ginger root a try. Guessing a pretty light sprinkle?
For the scallops, I did the same pretreatment as WCK for the cooked but not crisp bacon, and then cold smoke the scallop. After the cold smoke, the scallops get a quick grillin to brown the outside. The inside will just turn opaque and they will melt in your mouth. As WCK mentioned, I have eaten some fresh out of the ocean (expertly harvested by a Navy diver). The diver had just surfaced and was cleaning up a few and offered me a treat. 8)
My oh my ! I sure enjoyed going through this old thread again. But this time , showed the wife ,
She sure loves scallops and really like the looks of those pic's. Looks like Sherie gets scallops. 8)
Coyote
Dont be shy With the Ginger root. I grated it and mixed with melted butter , then drizzled on top. A little more if you want on top. The flavor was subtle.
I dont think the flavor penetrates much. I didnt let them sit overnight or anything. Maybe next time.
Skip
I'm also a fan of seafood, and have had them raw, as well as oysters, cockles etc lovely! although just like everyone else i also love cooked food ;) so i'll be giving these a try for sure.
Next time i'm at the fish market, scallops will be on the list ;)
I DO NOT eat ANY raw fish or seafood. My wife and I do, however, love scallops lightly grilled in garlic butter. I may try this smoking thing eventually. ;)
;D just noticed what the swear filter did in my last post 0les 0les? haha! what i typed was:
c0ckles but with an "O" haha!
Wildcat: i agree scallops done in garlic butter are very nice indeed ;)
I'm with you Wildcat.....If you're not gonna cook it , don't serve it to me. :P
Coyote