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Sea Scallops from Billy's Seafood - 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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Sea Scallops from Billy's Seafood

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  • Sea Scallops from Billy's Seafood

    The wife and I host my mother's birthday dinner every year in the middle of January. We order seafood from Billy's Seafood near Gulf Shores Al. I made appetizers of the scallops with bacon wrapped shrimp as on entree. The scallops were gone by the time I finished cooking the shrimp. I think the birthday girl consumed most of them. Here's the receipe-

    1 # sea scallops, cut in half

    enough olive oil to saute
    chopped green onions
    clove of minced garlic
    saute onions,garlic, and parsley for about 5 minutes on 600 F oven

    add scallops and lightly brown on both sides

    add to the pan: 1/2 cup chicken broth
    splash of dry vermouth
    splash of sweeth vermout
    red pepper flakes
    lemon juice

    cook uncovered until liquids reduce down to pourable sauce
    place scallops on serving dish and pour over sauce
    I served this with toasted bagget slices with garlic and butter
    (didn't get any of this either)