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Originally Posted by CrowRifle
Cast iron skillet - hot. Pat of butter and a little olive oil. Sear until brown on edges, salt and pepper to taste.

Like that. I've had them wrapped in bacon, and while good, I'd just as soon have the bacon saver for later.

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Good with shrimps, too.

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If you take the time it takes, it takes less time.
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Bacon wtrapped on the barby is good.

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To avoid overcooking the scallops, precooked bacon is your huckleberry.


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Hot fast garlic and butter


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Ain’t easy havin pals.
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Soy sauce and wasabi, raw.

If the bay scallops, chop fine and mix with mayo and wasabi or hot sauce. Eat on crackers.


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Originally Posted by Jim_Conrad
Originally Posted by Certifiable
Room temperature, pat dry, hot iron with oil and butter and S&P (the choice for me)
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Oh yeah…me and Gordon Ramsey are both morons!


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She's gone shootin..
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You are fugging up Bud!


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Haha, I don’t know how to smoke fish, or can buck/bull meat, but I sure as fuuck can tell a Down syndrome kid how to ruin the mild flavor of scallops, or anything for that matter , add wasabi! Haha 😂

Last edited by Judman; 07/01/22.

Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.

Ain’t easy havin pals.
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Originally Posted by ironbender
Bacon wtrapped on the barby is good.

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[Linked Image from i.imgur.com]

Try this with prosciutto, instead of bacon. It's thinner and cooks faster. Instead of a toothpick, use a sprig of rosemary. Dab each wrapped scallop with olive oil and grind some pepper on them.

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Always rinse in egg wash then roll in bread crumbs. Then sauté in butter/olive oil.


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Risotto Verde with Snow Peas, Artichoke, Seared Sea Scallops


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Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Originally Posted by CrowRifle
Cast iron skillet - hot. Pat of butter and a little olive oil. Sear until brown on edges, salt and pepper to taste.
This. I like them over linguini or a Risotto. But last week I had them over a warm salsa of corn, fresh chorizo, shallot and red bell pepper with a drizzle of buttermilk to cream up the warm salsa a bit.


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[Linked Image from i.postimg.cc]

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[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Originally Posted by 805
Originally Posted by Certifiable
Room temperature, pat dry, hot iron with oil and butter and S&P (the choice for me)
[Linked Image from i.postimg.cc]

Heck ya buddy!!! Those look awesome.

Agreed, same way we do them as well.

Once it awhile we will pre cook a little bacon to wrap them up as well, then give them the hot sear!


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Originally Posted by wabigoon
Just that.
Have you cooked them yet, Wabs?


If you take the time it takes, it takes less time.
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Originally Posted by rcamuglia
[Linked Image from i.postimg.cc]

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[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]


Listen to this man.

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These days, every scallop recipe should begin with, “Got to the bank and take out a loan”……


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Sea scallops fresh were 39.95 lb a few week ago.

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I've heard that the sea scallops are much better when you can buy them "dry". Which means they're fresh and never been frozen. When they freeze them, they add water.

Not living on the coast, I don't believe I've ever found dry ones. Ours are always frozen.

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