First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy.
The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops.
Seabear Smokehouse bills these Scalibut Cakes as “A deliciously rich combination of Alaskan Scallops and Halibut, plus hand selected herbs and spices, in an easy to serve seafood cake.”
Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.
Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound.
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving). Following the manufacturer’s recommendations I placed the dry, room temperature salt block on an unheated grill […]
Smoked Scallop Macaroni and Cheese sounds about as comfy as it gets. And Seabear Smokehouse sells it in one pound trays. What this means is, you can go buck wild binge eating while binge watching on a cold fall or winter night. You’re not limited to some little cup-type dish. […]