I just got back from Trader Joe's, with a one pound bag of Scallops. Your recipe will be given a good workout, this weekend. A refreshing beverage to drink in warm weather, with such a meal, is a 50/50 mix of Beer and Squirt. Did I mention how refreshing it was?
SHAPER SINCE 1958
I usually drink a Chardonney or a Pino Grigio with this dish. Give it a go and let me know. As a reminder just let the rub get a bit crusty and seared making sure the scallop is thoroughly cooked.
Surfifty wrote: I usually drink a Chardonney or a Pino Grigio with this dish.
I usually drink a Chardonney or a Pino Grigio with this dish.
Maybe some of you have heard of "Santa Maria Style"Tri-Tip; which traditionally is cooked on a bed of Oak Coals on an open Bar-b-Q pit just like the Elks Club of Santa Maria does it every year. Use a meat hook and keep turning it. Spritz it from time to time with a little water or beer. But someone showed me a way to do Tri-Tip some forty years ago that I call the "Beer Drinkers Tri-Tip". Dry rub with salt, pepper, garlic salt or any good dry rub. Even Lawry's. No habanero, Tobassco or any of that crap. That stuff has it place, but not on a fat trimmed Tri-Tip from Harris Ranch. This ain't Mexico or the Bayou. Get a good bed of Briquets going in your Weber Kettle, wrap the Seasoned and trimmed Tri-tip in foil and put it on the fire with the lid on. I usually cut large Tri-tips into smaller individual steaks wrapped in foil. Crack a Corona(no lime) relax and give it 30 or 35 minutes max. You will have a nice "medium well" Tri-tip Steak with "Aus-jois" in the foil. Rare or medium? Just cut the cooking time shorter. Sometimes I take it out early, pour off the juice and carmelize the outside on the grill, occasionally pouring a little Corona over it. Slice it up and eat with a bowl of home made Pinto or Santa Maria Pink beans, homemade Potatoe Salid and Pyrenees's Sour doe French bread. Crack another Corona and you are good to go. Lowel
Considering we mostly surf NJ or San Diego, we usually hunt wild pizza slices or feral tacos. Tasty, but the hunter needs to stay patient; those lines lines can get long. But on the rare occasion, you might score a hidden gem, a good Philly cheesesteak, wit. Mako224 might know what I'm talkin' about.
gunkie wrote: ... we usually hunt..... feral tacos...
... we usually hunt..... feral tacos...
Bill got me yearning for the scallops. Here they are
Surfifty, I DID cook two batches of Scallops, sans garlic, otherwise using your recipe. Came out great! Simple to do, and quite savory. Thank you.
Your welcome Bill. Glad you liked it.
Here's mine. Fast and easy. I call it Larry Fish from a guy I met in my youth who said he owned a restaraunt in the Carribean. His name was.... Larry. I forget which island. Anyway, he was kind of a shady character and a bit of a bullshitter which makes for an interesting friend. Take any white fish. Cod, rock fish, etc. Salt and pepper. Smear mayonaisse on it. Sprinkle a bit of paprika. Put it in the oven at 350 F for about 15 minutes. Good. You can sautee some onions and put that on it before placing in the oven too. Mike