First I marinaded the seafood in olive oil, lemon juice, salt and pepper for 20 min. Then I smoked the scallops and shrimp at 170* for 40 min. with Pacific Blend bisquettes. They were't cooked through so I put them on the grill to finish. I also made saffron-lemon sauce for a dip. The side dish is heart of Romaine cut in half, brushed with olive oil, salt and pepper, then grilled, drizzled with a lemon vinaigrette and some grated Parmesan.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo_zpsa2adedda.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo_zpsa2adedda.jpg.html)
That looks amazing, can I have mine with a couple of tortillas please. ;D
Tortillas?? Robert, you live too far south! The scallops and shrimp look fantastic, WCC. Gonna have ta get me some. Do you suppose there are scallops in the Platte River?
Quote from: ragweed on June 16, 2014, 06:49:07 PM
Tortillas?? Robert, you live too far south! The scallops and shrimp look fantastic, WCC. Gonna have ta get me some. Do you suppose there are scallops in the Platte River?
Can't help it Joe, everything tastes better on a tortilla. ;)
Nice!
Sent from my iPhone using Tapatalk
Nice Plate!!!I could go for that.
Great looking dish