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Scallops - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • Scallops

    Last night I tested a WFO appetizer recipe - at 103 yesterday it was too hot to actually use the WFO so used a 500 degree oven. My wife declared it a keeper so I thought I would share the recipe for those of you who CAN cook this summer! (And appetizers to cook in the oven are always nice!)

    The recipe was cooked in a ceramic dish (casuela) and is easily scaled up. I provided rough amounts just for appx. ratios of ingredients. I didn't measure and you shouldn't have to either.

    Scallops al Forno

    8 large scallops
    1/3 cup of minced sweet onion (1014, Vidalia, Maui - or red -white or yellow should do)
    1/2 cup of minced tomato (home grown sweet tomatoes or San Marzanos would are preferred - sweet and low acid)
    1 clove of garlic - slivered
    1/4 cup white wine - I used chenin blanc. Avoid oaked chards.
    2 T. EVOO
    1/4 teaspoon chervil
    trace of herbes de Provence
    1/8 cup chives or green onion tops cut into thin rings

    Put the minced onion in a small bowl with a tiny amount of wine and microwave it on high power for about three minutes.

    Arrange the scallops in a dish so that it is mostly filled - say 70%. Scatter the garlic around the shrimp.

    Mix the onions/tomatoes and chervil in a bowl and spoon around the scallops.

    Drizzle olive oil over the scallops. Add the white wine to about half way (to 2-3) up the scallops. Dust with herbes de Provence. Sprinkle lightly with salt and pepper. Scatter green onions on top.

    At 500 degrees it took about six minutes to be cooked. The tops of the scallops browned a bit and the green onions charred a bit but the scallops were not overcooked. In a HOT WFO the time will probably come down to 3-4 minutes. The key will be getting the wine to boil - once it is bubbling in the center it will be approaching time to get it out of the oven and let it finish cooking while it rests.

    My wife's reaction to this was that she wanted plenty of sourdough to sop up the sauce! It was outstanding!

  • #2
    Re: Scallops

    Will give this a try, thanks.
    Where can I find logs? I need more!
    Finishing the WFO will come after the barn is completed http://flinthousebarn.co.uk/