Author Topic: bay scallops  (Read 2945 times)

Offline parishollow

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bay scallops
« on: November 28, 2006, 02:23:35 pm »
I had folks over for a Ceasar Salad last night. I was going to saute shrimp on the stove as usuall then a had a wild hair and thawed some scallops to put in the smoker.  Alder smoke at 225º for about 15 minutes. Absolutely the best! Next time I will trry the shrimp as well. Shrimps only take 2.5 minutes on the stove but the scallops were going while putting the rest of the ingredients together. 
Andrew

Offline iceman

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Re: bay scallops
« Reply #1 on: November 28, 2006, 02:55:02 pm »
I had folks over for a Ceasar Salad last night. I was going to saute shrimp on the stove as usuall then a had a wild hair and thawed some scallops to put in the smoker.  Alder smoke at 225º for about 15 minutes. Absolutely the best! Next time I will trry the shrimp as well. Shrimps only take 2.5 minutes on the stove but the scallops were going while putting the rest of the ingredients together. 
That sounds absolutely great! I've done smoked shrimp, then grilled them and they were fantastic. :)

Offline West Coast Kansan

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Re: bay scallops
« Reply #2 on: November 28, 2006, 08:42:55 pm »
Were the scallops like, even warm in 15 minutes or did you do more prior to the smoke period.  Love scallops, would like to try different ways - have this mental thing about cooked being good.  Others have posted about eating very fresh and raw.  Trying to deal with that idea.

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NOW THAT'S A SMOKED OYSTER (and some scallops)

Offline parishollow

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Re: bay scallops
« Reply #3 on: November 29, 2006, 07:58:01 am »
Scallops, especially the little bay ones don't take anytime at all to cook, in a hot pan less than two minutes if not crowded. They are best tender, not over cooked. These were cooked perfect at 15 minutes but if you want to go longer I would do more than 10 more minutes or bring them in and slide them through a hot pan on the stove, 60 seconds maybe, turning once.
Bringing them in and sliding through the hot pan might also bring some of that smoke into the kitchen air where people usually hang out anyway. Hmmmmm...
Andrew