Difficulty: Beginner
Seafood
Loco Gringo Seared Scallops
Prep Time: 10 min
Cook Time: 5 min
Difficulty: Beginner
Want to add a Southwestern kick to your seared scallops? With Chef Greg's 4 Letter Rub and Ray's Loco Gringo Rub this dish will have just the right amount of spice to balance out the scallops' subtle flavor.
Instructions
- Step 1: Preheat recteq to 350°F with a Sear Kit flat side up.
- Step 2: Remove the side muscle from the scallops. Often times, your fish monger will do this for you.
- Step 3: Add the cleaned scallops to a large mixing bowl and toss with the olive oil, Ray's Loco Gringo Rub, and Chef Greg's 4 Letter Rub.
- Step 4: Add the scallops in a single layer on the Sear Kit and allow them to sear for 2 minutes. Flip, and cook an additional 2 minutes.
- Step 5: Remove from the recteq when the scallops are just cooked through to around 125°F. They should have just a bit of bounce when pressed with your finger.
Ingredients
Serving Sizes
Scallops
- 1 pound(s) Sea Scallops (10-20)
- 1 tablespoon(s) Olive Oil
- 1 1/2 tablespoon(s) Ray's Loco Gringo Rub
- 1/2 tablespoon(s) Chef Greg's 4 Letter Rub
Tools Needed
- Step 1: Preheat recteq to 350°F with a Sear Kit flat side up.
- Step 2: Remove the side muscle from the scallops. Often times, your fish monger will do this for you.
- Step 3: Add the cleaned scallops to a large mixing bowl and toss with the olive oil, Ray's Loco Gringo Rub, and Chef Greg's 4 Letter Rub.
- Step 4: Add the scallops in a single layer on the Sear Kit and allow them to sear for 2 minutes. Flip, and cook an additional 2 minutes.
- Step 5: Remove from the recteq when the scallops are just cooked through to around 125°F. They should have just a bit of bounce when pressed with your finger.
Chef Pairings
These beautiful scallops would pair nicely with a bright, crisp Sauvignon Blanc and Grilled Elote Salad.