Cedar Planked Scallops with Blistered Cherry Tomatoes
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 16 sea scallops
  • 2 cedar grilling planks
  • 4 tablespoons olive oil, divided in half
  • 3 cups cherry tomatoes, freshly picked
  • Lemon infused olive oil, to drizzle over cooked tomatoes and scallops
  • Kosher salt and freshly cracked black pepper to season the scallops
Instructions
  1. Building the Fire: Preheat the Bull pizza oven to 450 - 500 degrees. Allow the fire to burn about 30 minutes until embers start to form.
  2. Blistered Cherry Tomatoes: Place the seasoned cast iron pan into the fire. Be sure to have the Bull pit mit on your hand to avoid burning your fingers. Allow the pan to get nice and hot until smoking, around 5 minutes. In a bowl add the washed tomatoes and season with olive oil, salt and pepper. Using Bull’s pro perforated peel, carefully bring the hot skillet to the front of pizza oven and add the tomatoes. Let them sizzle for about a minute and using the pit mit, grab the handle and rotate the tomatoes in the pan, swirling around. The tomatoes will be done in about 4 minutes. Place onto a half sheet pan once finished and to avoid them from overcooking and becoming too mushy in the skillet.
  3. Cedar Planked Scallops: Remove the planks from the water and pat dry. On a separate sheet pan, place the scallops and pat dry. Drizzle olive oil, salt and pepper to season. Place 8 scallops onto each cedar plank. Using the peel, carefully place the planks with the scallops on top in the opposite corner of the fire. Allow the scallops to cook for about 5 minutes (around 500 degrees) before rotating them and cooking for another 5 minutes (10 minutes total cooking time). Depending on how hot the fire is, the scallops may take longer to cook if the internal temperature of the pizza oven is not as hot (around 400 degrees).
  4. To Plate: Remove the planks from the fire and set onto the Bull stainless plank saver to present to your dinner guests. To finish, add the blistered cherry tomatoes, drizzle of lemon infused olive oil and pinch of your favorite salt on top and devour! Don’t forget the bubbles.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/cedar-planked-scallops-with-blistered-cherry-tomatoes/