Posted by tleemay on June 01, 2001 at 15:12:38:
In Reply to: Re: What the diving conditions are like? (mini dive report) posted by Jeff B on June 01, 2001 at 07:48:11:
BBQ'd Scallops, sure, why not?
Slip them onto water soaked bamboo or regular
metal skewers. If the meats are an inch or
thicker, butterfly them and them slip 'em on.
Soak them in olive oil, minced garlic, and a
touch of Vietmanese Sirracha sauce for about
20 minutes. You can use another 'flavorful'
sauce like teriyaki or others. I like the
spiciness of the Sirracha.
Cook on the BBQ on high for no longer than a
couple minutes on each side. be carefull not
to cook them too long - else the toughen up
real fast.
If you have a smoker, try'em that way. They
don't come out as succulent, but it's a decent
change of pace from saute' or grilling them.
When I was last in Japan, I found a soba noodle
shop in Matsumoto that took raw, thinly sliced
scallop and placed it on top of a bento box
filled with buckwheat soba and topped with
minced daikon, green onion. You poured the
zaru sauce right over the top before you ate
this cold dish with a side of tempura -
delicious!
I'll be back at the rigs tomorrow, so I might
pick up a couple more and do some culinary
experimentations.