Regular readers of the blog will know that the scallops of New Bedford are a source of regional pride and regular enjoyment. They are both delicious and sustainably harvested, and we get them as fresh as they can be from Kyler's Catch, right across the harbor from our home in Fairhaven.
The recipe we chose this time was Red Chili Scallops, again from the Egg cookbook and web site. We were intrigued by the idea of a "rub" for something as small as a scallop, but it worked out well. Pam came as close as possible to the mix of spices described -- basically all of the hot, red ones -- and put them through a coffee mill that we have now decided is for spices. (You can repurpose a coffee mill for spices, but going the other way would require a ridiculous amount of cleaning.)
After Pam prepared the rub, we prepared the salsa together. Meaning Pam prepared everything except for the mango. The only substitution was white onion for the red. My contribution of the mango dicing was significant, though, because we did not have our mango splitter on hand, and I was reduced to the kind of hacking that I did in our pre-splitter days. I honestly wonder how humans ever got involved with mangos in the first place, given how difficult they are to work with!
|Dinner was a success, even without one of these!|
I was a little nervous about the timing suggested in the recipe. How could I cook these for two minutes on each side, when it would take me at least a minute of open-grill time to turn them? Also, just opening the Egg to put the scallops on the cast-iron grill, I noticed that the temperature drops. So I decided arbitrarily to try three minutes per side. I noticed that a few of the scallops near the edges of the grill were sticking a bit, suggesting that they had not gotten fully seared even in the three minutes. I watched the temperature dip after turning the scallops, so the three minutes seemed right. Again, there was a slight bit of sticking, but the scallops were cooked through quite nicely, and seared nicely for the most part.