Cedar Plank Scallops Recipes

CEDAR PLANK BEER SCALLOPS WITH ROASTED VEGETABLES

Steps:

• Soak cedar plank in beer for at least an hour, reserving 1/2 cup beer.
• In a medium bowl, combine the reserved beer, Old Bay seasoning, pepper, red chili flakes, brown sugar and garlic. Stir well, then place sea scallops into the marinade. Refrigerate until ready to cook.
• Preheat oven to 400°F. Place the cedar plank into the oven for 5 minutes.
• Use tongs to transfer the marinated scallops onto the prepared cedar plank. Grab some garlic and seasoning bits from the bottom of the bowl and place them on each scallop. Dot each scallop with one butter piece.
• In a cast iron skillet, toss onion and bell pepper with olive oil. Pour the scallop marinade into the skillet. Mix well.
• Place both the scallops and the vegetables into the oven. Bake for 8-10 minutes or until the scallops are firm and opaque.
• Remove the scallops and the vegetables from the oven. Garnish with cilantro and serve together with freshly squeezed lemon juice. Enjoy!

CEDAR PLANK SCALLOPS

Steps:

• Soak planks in water at least 1 hour. In a large bowl, whisk wine, oil, basil, thyme and lime juice. Add scallops; gently toss to coat. Let stand 15 minutes., Place planks on grill rack over direct medium heat. Cover and heat 4-5 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn plank over and place on indirect heat. Drain scallops, discarding marinade. Place scallops on plank. Grill, covered, over indirect medium heat 10-12 minutes or until firm and opaque.

CEDAR PLANK SALMON

Steps:

• Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
• Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
• Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

CEDAR PLANK GRILLED SCALLOPS

Steps:

• Season scallops to taste.
• Carefully place scallops on cedar plank over indirect heat on the grill.
• Cover grill and cook for about 10 minutes.
• Flip scallops over on the plank and cover grill.
• Cook for around another 10 minutes or so.
• For the last few minutes, move plank over direct heat, checking every couple of minutes until the scallops done. Our total cooking time was around 30 minutes.

CEDAR PLANKED SALMON

Steps:

• Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
• In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
• Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
• Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

PLANK-GRILLED SCALLOPS

Steps:

• Soak wood plank in water or other juice/herb mixture for a minimum of an hour (or use my trick and pull a pre-soaked plank out of the freezer -- see my recipe!).
• Place thawed scallops in a bowl and toss with lime juice, wine and spice. Let sit for 10 minutes.
• Light grill. When grill is ready, place wood plank on grill. After three minutes, flip plank. Place scallops on plank, close grill and let cook for about 10 minutes (depending on size of scallops!).
• Remove scallops from grill and serve.
• **Remember - food will continue to cook on plank after removed from grill, so adjust time according to your food!**.
• Sometimes, I wrap scallops with proscuitto and hold proscuitto in place with partially stripped rosemary "toothpicks" for a different flavor -- yummy!