|
Post by BBQ Butcher on May 3, 2014 4:15:15 GMT -5
Can't get much more simple than this! (adjust the amounts for the number of scallops you have) 8 dry packed scallops 2 TBS olive oil 2 TBS butter Kosher salt Melt olive oil and butter in a sauce pan at medium high heat. Rinse and pat dry the scallops, dust with Kosher salt. Sear the scallops for approximately 1½-2 minutes per side in the butter and olive oil. Serve immediately.
|
|
|
Post by coppice on May 9, 2014 12:45:31 GMT -5
Pour seared (on one side only) onto a boat-dish with some crumbled ritz on the bottom. Add a slice or two of swiss cheese in top and slide under a salamander for a few seconds.
|
|
|
Post by BBQ Butcher on May 9, 2014 12:53:44 GMT -5
Pour seared (on one side only) onto a boat-dish with some crumbled ritz on the bottom. Add a slice or two of swiss cheese in top and slide under a salamander for a few seconds. Sounds interesting....any sauce??
|
|
|
Post by coppice on May 15, 2014 13:28:29 GMT -5
Scallops will bleed as they are heated (by salamander). The swiss cheese and a the scallop juice will make its own sauce. Don't cook them too much tho. About medium is enough.
|
|
|
Post by BBQ Butcher on Jul 19, 2014 17:41:01 GMT -5
Had to do it again!!!
|
|