The BBQ Ninja’s Seared Shinnecock Chanel Canal Scallop
Ingredients
- Shinnecock Chanel Canal Scallops
- Salt
- Pepper
- Tuscan Extra Virgin Olive Oil
- Black Prince Tomatoes
- Arugula
- Lemons, halves
- Canola Oil
Equipment & Fuel
- Royal Oak® Lump Charcoal
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Cast Iron Skillet
Directions
Method of Preparation (Scallops)
1. Drizzle a small amount of canola oil in a cast iron skillet and place on the grill to heat up.
2. Sprinkle salt and pepper onto each side of the scallop and lightly coat in Tuscan Olive Oil.
3. Place Scallops in a hot skillet. Drizzle Olive Oil onto lemons and place them cut side down, directly on the grill. Close grill.
4. Once Scallops have caramelized on the bottom, flip them and remove from heat.
5. Serve Scallops with Arugula and Black Prince Tomato Salad. Squeeze charred lemon over Scallops upon serving.
Method of Preparation (Salad)
1. Slice tomatoes into half and quarters.
2. In a bowl, combine a touch of Tuscan Olive Oil with tomatoes, arugula, salt, and pepper. Toss until fully coated.
