Regarding your question on Scallops... The best way is on a really hot grill. You have to dry them off really well. Then brush them lightly with olive oil and then season with salt and pepper. Sear them on one side for about a min, then on the other side for about another minute... they should still be a little raw inside. That's for the big ocean scallops. For the little bay scallops, I like to make a civiche of them. Dunk them in boiling water for about 30 seconds and then cool them quickly in an ice bath. Drain, dry on a paper towle and set aside.... then in another bowel combined finely chopped tomato, green chile peper, cilantro, green onion, salt , pepper, and a little olive oil. add the scallops and mix.
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