Great Lakes Grilling Co
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Pecan-Encrusted Scallops with Fig Salsa

Cedar planked pecan encrusted scallops with fig salsa

Serves 2


5 - 1 1/2 oz Sea Scallops

Salt to taste

White Pepper, to taste

3 Tbs Unsalted Butter, melted

6 Tbs Pecans, crushed

Fig Salsa (see below)

Shoe String Potatoes (see below)

1 Pre-Soaked Untreated Cedar Plank


Fig Salsa

1/2 Cup Figs or Plums, finely diced

1/4 Cup Roasted Red Pepper

1/4 Cup Red Onion, finely chopped

1 tsp Garlic, minced

1 Tbs Cilantro, finely chopped

1 1/2 Tbs Olive Oil

1 Tbs Lime Juice, fresh squeezed

1 Tbs Hot Sauce

1/2 tsp Salt and Pepper to taste

  • Mix all ingredients together well and refrigerate until ready to use.

Shoe String Potatoes

4 Potatoes, julienne, 3" long

1 tsp Fresh Thyme, finely chopped

1/4 tsp Cayenne Pepper

Salt to taste

Oil for frying


  • Mix thyme, cayenne pepper and salt together well.

  • Fry potatoes in oil until golden brown.

  • Drain well and season with spice mixture.


Scallops


  • Soak cedar planks in cool tap water for 1 - 2 hours before start time.

  • Pre-heat grill to medium heat (approximately 365 degrees).

  • Season scallops with salt and pepper.

  • Dip in melted butter and then in finely crushed pecans.

  • Place on presoaked plank in a circular pattern and place on grill. Cook until just done.

  • Carefully remove plank for grill and place a large pile shoe string potatoes in the center of the circle made with the scallops.

  • Top with fresh fig or plum salsa.

  • Garnish with lime wedges, if desired.

  • Serve


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