wilburpan Posted January 1, 2015 Report Share Posted January 1, 2015 My wife asked me to recreate a dish she used to like to have at one of our favorite restaurants, but they changed the dish around to something she likes less. Here are the main ingredients. Asparagus, risotto, and scallops. The asparagus is drizzled with olive oil, salt, and pepper. The scallops just have salt and pepper on them. I set up Smaug with the searing grate, and the vents wide open. The veggies went on Smaug first. I also cooked some Korean green peppers left over from last weekend. People always talk about wanting a grill with a good amount of cooking area for all the meat that they want to cook. I think the amount of room that veggies can take up on a grill is often underestimated. After the veggies were cooked, I put the scallops on. There was also some leftover prime rib that I cooked for my older son, who doesn’t like scallops for some wacky reason. Here’s how the scallops turned out. Just the right amount of sear, without burning anything. I found the key was to be patient and wait for the sear to develop, and then use a spatula to scrape the scallops off the grill. And the final assembled dish: seared scallops on a bed of risotto, grilled asparagus, and some arugula with a little balsamic vinegar and olive oil. Boy, was this good. Even better was the fact that we found really big sashimi quality scallops at the local Asian grocery store for $4.00/lb less than what we usually see. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted January 1, 2015 Report Share Posted January 1, 2015 Sweet Wilbur. Looks great Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 2, 2015 Report Share Posted January 2, 2015 Looks great.. I always add just a pinch of sugar to some clarified butter and paint the scallops to help with the crust/browning.. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 2, 2015 Report Share Posted January 2, 2015 Patience is the key to searing scallops. They will release themselves from the pan/grate/whatever if you give them time to develop the crust. Turn them ONCE! Don't futz with them or they'll stick and fall apart. Another killer dinner, Wilberpan!! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted January 2, 2015 Report Share Posted January 2, 2015 Wilbur - another killer cook! Looks as if you and Smaug have created some kind of culinary synergies! Kudos! Quote Link to comment Share on other sites More sharing options...
tony b Posted January 3, 2015 Report Share Posted January 3, 2015 Wilbur - another killer cook! Looks as if you and Smaug have created some kind of culinary synergies! Kudos! Dude, seriously, I was going to say the exact same thing in yesterday's post! Crazy minds think alike! 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 3, 2015 Report Share Posted January 3, 2015 Just reiterating the other's comments: Wonderful looking grub Wilbur! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted January 3, 2015 Report Share Posted January 3, 2015 Dude, seriously, I was going to say the exact same thing in yesterday's post! Crazy minds think alike! Tony, we're both in deep trouble! I don't know which of us is leading the parade to the rubber room, but we're both in for a jacket and a helmet! Quote Link to comment Share on other sites More sharing options...
