Parmesan Breaded Scallops, beer butt chicken, steaks, and a load of veg! Since I had to work Memorial Day, I cranked out as much grilling over the rest of the weekend as possible. Keeping with this line of thinking, you would think this list of food was from the weekend. Wrong, it was just from Sunday night!
Since my friend Brian was “bacheloring” it for the weekend, he joined us for an afternoon of food, sun, and beer. Brian is a seasoned griller and not only brought himself, but also the menu!
For the scallops, he took the recipe from the Weber red book. There is nothing like getting excited about a recipe that has been unknowingly under your nose for years.
Brian modified the recipe slightly. I cannot wait to have it again. I have a feeling my days of simply salt, pepper, and oiling scallops is gone.
Parmesan Breaded Scallops
Adapted from Weber's Big Book of Grilling
The recipe calls from a coating and then a garnish. Instead, Brian threw it all together.
20 large sea scallops
1/2 cup fine dry plain bread crumbs
1/3 cup freshly grated parmigiano-reggiano cheese
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
1/2 cup loosely packed Italian parsley leaves
2 tbls lemon zest
1 tbls extra-virgin olive oil
1 tsp lemon juice
Wash and dry the scallops. Mix together all of the ingredients. Cover the scallops in the mixture.
We elected to grill the scallops on a tray, only because the scallops were not overly firm. I try to never use a tray, but in the case it seemed a necessity. With the scallops on a tray, they were placed over direct low heat and indirect high. They were done in about 15 minutes.
Besides the scallops, we cooked up a beer butt chicken, a load of asparagus and zucchini, and some great strip steaks rubbed with salt, pepper, paprika, and granulated garlic.
In the end, I ate so much I could barely move! In my book, a sign of a pretty good day. Thanks Brian and happy Memorial Day everyone.