Mt. Everest Scallops
Posted: Mon Jul 02, 2018 12:58 pm
OK, so I didn’t have to climb anything to actually cook these. But it did involve climbing a learning curve, as I was finally able to deploy my new Himalayan salt block, inspired by the leadership of Egghead over the last several years in this arena. My one piece of advice for others to follow would be, you do not require as much salt in your seasoning because of what the block imparts on its own. Simple marinade of a little sake, a little white wine, lemon pepper, melted butter, and crushed garlic, and plop them in to steep for an hour while the Traeger gradually heats up the block. Then lay them on the block and sear both sides for a total of 15 to 20 minutes. The one shortcoming of the Traeger is it doesn’t get quite hot enough to make the block hot enough to sear well. Mine needs cleaning and so redlines about 315; I think about 400 would be optimal.
Then pan seared fresh yellow, zookinky, and white Pac-Man squash in olive oil, garlic, salt and pepper, then added on thin sliced home grown taters previously sauntered in butter garlic and onions til crisp; then doused w parmesan and baked for 15 at 300.
Eased it down with Hawaiian beer. It was food, and I didn’t have to climb the mountain to get it.
Then pan seared fresh yellow, zookinky, and white Pac-Man squash in olive oil, garlic, salt and pepper, then added on thin sliced home grown taters previously sauntered in butter garlic and onions til crisp; then doused w parmesan and baked for 15 at 300.
Eased it down with Hawaiian beer. It was food, and I didn’t have to climb the mountain to get it.