I felt in love with the passion of Backyard BBQing a few years back. I decided to create this blog to share my favorite BBQ recipes and tips. I also decided to do some BBQ product testing and reviews on this blog since there's not a lot of reviews out there for BBQ products. I also created this to provide a nice resource of info to fellow Backyard BBQers. Sorry for the grammar French is my native language!
Wednesday, 7 March 2012
Grilled Scallops with BBQ Sauce and Baby Arugula
Here's a nother wicked recipe I came accross that I tough I would share here!
GRILLED SCALLOPS WITH BBQ SAUCE AND BABY ARUGULA
Earlier today Chef Sam Talbot shared his technique for turning out perfectly grilled scallops and now he’s back with the recipe so you can try it out at home!
1/3 to 2/3 cup water (add as needed to desired consistency)
Kosher salt to taste
Note: This recipe makes a large batch of barbeque sauce. Make a half batch for a single meal, or make the whole batch and try it out on other grilled meals.
Rinse the scallops, remove the “beard” from each, and pat dry with paper towel.
Mix the marinade and coat the scallops well. Place on a plate and grill on a medium-high setting for about 2 minutes on each side. The scallops should feel medium-rare to medium and be translucent in the center.
Directions for Assembly
Dress the greens with a touch of olive oil, pink pepper and sea salt. Place in middle of plate as you would a salad. Heat enough BBQ sauce for 4 portions. Spoon the BBQ sauce around the greens and scallops.
Heat the oil on medium-high heat in a 4-quart, heavy bottom sauce pan. Add the seeds, shallot and garlic and cook for about two minutes. Add the chipotles and dijon. Cook for another minute, add the remaining ingredients and cook for at least 20 to 30 minutes. Let cool and blend well in a blender. Store refrigerated.