Quote:
Originally Posted by SHORTMAG
We also do scallops like this...garlic and butter over the grill...
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Now there's an East Coaster that knows his stuff!!
BarBee Scallops on the Half Shell
Bakers Dozen Fresh Scallops
1/4 cup Butter
2 Garlic Cloves
1/2 cup White Wine
1 Tablespoon Lemon Juice
Dried Dill
Remove scallop meat from shells and clean.
This trick for cleaning garlic is The Only Way!
https://www.youtube.com/watch?v=0d3oc24fD-c
Grate the garlic (I use a cheese grater - works well)
Place butter, garlic, lemon juice and 1/2 the white wine in a mixing bowl, and nuke for a minute or so (just until liquid).
Add in the rest of the wine and mix well.
Place the concave side of the scallop shell on the upper grill of your Barbee and 1/2 fill with the mix. Drop a scallop onto each, and top with more mix. Sprinkle dill over each.
Turn heat to HIGH for just a minute, then drop right down to LOW. "Cook" to the point the mixture begins to barely bubble, then remove and let sit 30 seconds before serving.
YUMMY!!
And so as not to totally hijack this fine thread, here is one of my Lady's preferred Halibut recipes:
Halibut Dish
2 chunks halibut fillet
1/4 cup Butter
1/4 cup white wine
1 garlic clove
1 teaspoon "Roasted Garlic & Red Pepper Spice"
Quality Basmati Rice as per package instructions - 1 cup
Hollandaise Sauce as per favorite recipe
1/4 cup chopped chives or green onions.
Place butter in medium frying pan and liquefy on low heat. Add grated garlic to lightly brown. Add 1/2 half garlic/pepper spice and stir.
Add white wine and stir. Bring to Gentle Simmer. Drop in the halibut for 30 - 40 seconds, then flip. Top with balance of garlic/pepper spice and gently simmer one or two more minutes.
Remove halibut from pan, and place on bed of Basmati rice. Cover with Hollandaise, and top with chopped chives/onions.
Sourdough bread chunks are Excellent for dipping the "leftover" scallop juice from the half shells.
Pour large glass of white wine and Dig In!!
Cheers,
Nog