FLBentRider
New member
You know that question, late in the afternoon, "what's for supper?" Off to the store I went in search of "targets of opportunity"
I've been thinking about "something different" so here goes.
Scaloinks!
I started with 3lbs of sea scallops. I tried to get the BIG ones, but my store did not have them.
I started wrapping them with bacon. This is were I learned that scallops are a lot slippierer than meat balls.
After wrapping 1.5lbs (with 1lb of bacon) I decided to do half unwrapped.
The bacon wrapped ones got a generous application of soileau's seasoning, the "naked" ones were seasoned with Old Bay.
I set the MAK 2 star to HIGH and put the scallops on
After 5 minutes
Getting some good color, looking done
The Mrs made French Onion soup (again) It was great
Plated
The flavor was great, it was a hit. I would have liked to run them on "smoke" but I didn't want to over cook them. When I do these again I will put the bacon in the oven for a few minutes to give it a head start.
Oh and lets not forget dessert:
I've been thinking about "something different" so here goes.
Scaloinks!
I started with 3lbs of sea scallops. I tried to get the BIG ones, but my store did not have them.
I started wrapping them with bacon. This is were I learned that scallops are a lot slippierer than meat balls.
After wrapping 1.5lbs (with 1lb of bacon) I decided to do half unwrapped.
The bacon wrapped ones got a generous application of soileau's seasoning, the "naked" ones were seasoned with Old Bay.
I set the MAK 2 star to HIGH and put the scallops on
After 5 minutes
Getting some good color, looking done
The Mrs made French Onion soup (again) It was great
Plated
The flavor was great, it was a hit. I would have liked to run them on "smoke" but I didn't want to over cook them. When I do these again I will put the bacon in the oven for a few minutes to give it a head start.
Oh and lets not forget dessert:
