looking for a grilled scallops idea...

for a lunchtime salad. something relatively simple, i am a surgeon - not a chef.

I’ve tried these and recommend both. Not salads, per se, but lots of veggies involved.

http://www.epicurious.com/recipes/food/views/Grilled-Scallops-and-Nectarines-with-Corn-and-Tomato-Salad-242982" onclick=“window.open(this.href);return false;


http://www.epicurious.com/recipes/food/views/Spiced-Scallops-with-Balsamic-Braised-Red-Cabbage-350919” onclick="window.open(this.href);return false;

I usually prepare U/10 dry=pack scallops. I simply pan grill them. seasoned with garlic, key lime pepper, and some herbs. They are good either by themselves or on a salad of mixed greens with a nice light Champagne vinaigrette.

Dick et al,

How hot do you get your pans before you pan sear? Do you use a little sugar to help carmelize the scallops?

I ask b/c last night at zinnia in sf, Traci ordered some scallops that were absolutely perfectly cooked. Seared with a beautiful brown crust but still perfect in the middle…yum!!!

Traci, a great home cook, asked me how they got them that way…i could only surmise that an extremely hot pan plus some sugar…

No, I don’t use any sugar. I simply get our Calphalon pan very hot on our Viking range, and put the scallops in with a little oil. A couple minutes on each side is sufficient to get a transluscent center and good flavor. This makes a crisp slightly browned top and bottom, with a a rare center. It’s very tasty - on pasta, on greens, or on a plate with a good vegetable.

I was able to get that color in a wok placed on the Weber. Just some EVO in the pan.

Wow Mark, that looks great. You need to come out here for a visit.

Would love to Father Saxon.

Is next weekend to soon? [cheers.gif]

Yes, but we’ll work on it.