Email to Master Chef Don F. Easley Jr.      

Recipe Categories: MasterChefDon's HOME PAGEALLIGATOR ANTELOPE APPETIZERS ARMADILLO BANQUETRECIPES BBQ BEAR BEAVER BEEF BREAD BREAKFAST BUFFALO CAJUN CAKESandPIES CASSEROLES CHICKEN CLAMS CopyCatRecipes COUGAR CRAB CROCKPOT DESSERTS DINNERS DIPS DOVE DUCK EGGS ELK ETHNIC EXOTIC FISHandSEAFOOD FROG GLOSSARY----A GOOSE GRILLING GROUSE ITALIAN Jewish LAMB MARINADES MEATS MEXICAN MOOSE NativeAmerican ORIENTAL OSTRICH OTHERSALSAS PARTRIDGE PASTRIES PHEASANT PIZZA PORK POSSUM QUAIL RABBIT RACCOON RATTLESNAKE RIBS RICE SALADandDRESSING SANDWICHES SAUCES SHARK SHRIMP SOUPSandSTEWS SOUTHERN SOUTHWESTERN SQUABPOUSSIN SQUIRREL TILAPIA TURKEY TURTLE VEGETABLES VEGETARIAN VENISON WILDBOAR

Broiled Sea Scallop Gratin




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 50

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F.


List of Ingredients




13 pounds sea scallops, large
2 1/4 cups lime juice, fresh
2 ounces minced fresh parsley (1 1/2 cups)
8 ounces red bell pepper, minced
8 ounces green onions, minced
1 cup southwest flavored oil
1 1/2 teaspoons salt

Recipe



1. Combine juice, parsley, pepper, onion, oil, and salt.

2. Carefully mix scallops with marinade and refrigerate for 30 minutes.

3. Place scallops on an oiled sheet pan. Distribute liquid evenly over scallops. Place pan in a preheated 400°F broiler and cook for 5 minutes, remove from oven and turn scallops.

4. Return to oven and cook until scallops are firm, approximately 4-5 additional minutes (internal temperature 145°F). Serve with a little liquid spooned over the top of scallops. Garnish with cilantro sprigs.