Seared Teriyaki Scallops
Seared Teriyaki Scallops
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
We love scallops and our local market had these big, beautiful ones on sale. Being they grill quickly we wanted a side that was quick to make and a perfect complement to our dish. Patti took a box of Rice a Roni fried rice flavor, cooked in beef broth instead of water and added a few handfuls of green onions. Slivered almonds would be a nice crunchy garnish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Grill: Louisiana Wood Pellet Grill
1 lb. Sea scallops
1 pk. Rice a Roni
Chopped green onion, to taste
2 cups Teriyaki sauce
½ cup minced fresh garlic
Country Bob’s Seasoning Salt
Mix Teriyaki sauce and garlic in a zip lock bag, add the scallops. Refrigerate for a few hours or overnight.
Prepare Rice a Roni per package directions. For a flavor boost we substituted the water with beef broth (vegetable broth works great, too). Start the grill when you start the rice. The scallops will cook 3 minutes per side at 400 degrees (205c)
Sear 3 minutes per side on your GrillGrates
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Turn the “Feed Control” High and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Turn the (Feed Control) down to 400 degrees (205c) now you can sear your scallops for 3 minutes per side. Normally the grillgrates are so hot nothing sticks to them. But scallops being on the delicate side I used a cooking spray tonight.
When the scallops reach an internal temp around 130 degrees (55c) pull them off, cover and let rest for 5-10 minutes before serving. Keep in mind that they will continue cooking for another 7-10 degrees after you pull them off the grill.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Live your Passion,
Ken & Patti
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Our Thanks To:
Country Bob’s All Purpose Sauce
Maverick Industries, Inc.
A storage containe
& dispenser for wood pellets