[Sponsor Note (via Seth): Lantana’s CEO Matt Gase is an avid MGoBlog reader and also a total hummus iconoclast. If you want to try some crazy good hummus, find the striped lids in your local grocer.]
On a recent camping trip, I thought it would be fun to bring a crap ton of meats, seafood and adult beverages and toss it all over some burning wood. My local butcher is a nice guy and understands me when I ask for a crap ton. This turned out to be one of my favorite cooks in a long time as we got to enjoy the outdoors, some phenomenal seafood and a cooler full of beverages. This can be easily replicated on your gas grill or stove top on our second stop of the REVENGE TOUR.
- Sea Scallops (The big suckers)
- White Wine
- Garlic (Chopped)
[after THE JUMP: cast iron in the soul]
We got the wood burning and basically set it up for medium heat. I had an infrared thermometer that I bought at Home Depot for about $12 and the hit the cast iron with it. Once it read 450 degrees, I knew we were hot enough to sear some scallops. As your pan is heating up, pat the scallops dry with paper towel. If they are still moist on the exterior, you will not get the sear on the outside that you need. This is a very important step. Once they are dry, sprinkle with some sea salt.
My cast iron pans are well seasoned and did not require any oil. if you need to, season your pan with a little oil. Place the scallops on the pan and listen to the sizzle. I love that sound, no matter what I’m cooking. Make sure the local stray dog has a comfy place to chill as well. These scallops will go for about 60 - 75 seconds a side. You want that nice brown exterior on each side. If you try and flip them and they are sticking, they are not ready to flip. They will release once they are ready.
Once both sides have that beautiful brown crust, remove them from the pan and set aside.
Add about a 1/2 cup of your favorite dry white wine. We went with Sauvignon Blanc for this one. Deglaze the pan and let it simmer for a few minutes.
After 2 minutes, add another cup of wine along with some chopped garlic and capers. I love the salty flavor from the capers. Put this over high heat and bring to a boil.
Once it has reduced to half, add the butter. Once combined, add the scallops back to the pan and baste with the sauce for 30 seconds. You can add some parsley if you’d like, but it’s not mandatory.
Once the sauce and scallops are combined, add some lemon juice and remove from the heat. You do not want to overcook these scallops as they will become rubbery. If you have a nice loaf of french bread laying around, toss that on the grill too. It’s a good sauce mop.
We served this with a nice grilled salad, topped with a Lantana Hummus Vinaigrette. This one is easy. Mix 1/2 cup of your favorite flavor of Lantana Hummus with 2 TBS Apple Cider Vinegar, 2 TBS water, salt, pepper and some minced shallot. Slowly drizzle in 6 TBS of olive oil and you’re all set. If you like it sweeter, add a TBS of maple syrup. This is a killer combo on some grilled romaine. Plus, Creepy guy likes it.
Please follow me on Instagram at @GOBLUEBBQ if you want to see more fun cooks. Since we are off next week, I will be heading to Tallahassee to watch FSU battle Clemson and help my buddy Gentry with his legendary FSU tailgate. It should be a blast.
See you in a few weeks.