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

Large Mixing Bowl
Sear Kit

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.