This classic combination of scallops cooked in olive oil with garlic, fresh basil and lemon juice takes just 20 minutes to prepare.
49 people made this
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 bunch fresh basil, chopped
- 20 scallops, rinsed and patted dry
- freshly ground black pepper
- 1 wedge lemon
MethodPrep:15min ›Cook:4min ›Ready in:19min
- Heat oil in a frying pan over medium high heat. Cook garlic and basil in oil for about 30 seconds, and then add scallops. Season with salt and pepper, and squeeze lemon over the scallops. Cook for about 2 minutes, stirring frequently.
Reviews & ratingsAverage global rating:(51)
Reviews in English (40)
This dish is so delicious and so easy to prepare!! It was the first time I cooked scallops and they turned out spectacular. It reminded me of a garlic shrimp dish I order at my favorite Thai restaurant. It would probably work good with fish and shrimp as well. Thanks for the recipe Ken!-01 Oct 2004
Incredible. This was so easy and so quick, and my husband and I couldn't get enough. Fantastic recipe, especially when you want something really tasty in a hurry!-13 May 2007
I didn't have enough scallops, so I added flounder to the 1/2 lb. of scallops that I had. I also added white wine with the fresh lemon. We thought that this recipe was delicious! Thanks Ken!!-22 Aug 2004
Kens Famous Baked Beans
Ken’s Famous Baked Beans
Kens Famous Baked Beans, I love these beans and everyone who has ever tried them has, too. They are even good cold. I have been working on this recipe for 30 years or so now. I added a lot more garlic now than in the beginning, but we like garlic more now. When I make them I don’t use a recipe or measure anything, I just do it. Most times I cook them on the grill here they are on a Wood Pellet Grill/Smoker but you can do them in the oven to. I usually put them in a cast iron Dutch oven. But, all you need is something oven safe.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill /Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
Kens Famous Baked Beans A Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 2 hours @325 degrees
Grill: Any Grill or the Oven
Pellets: Green Mountain’s Gold Blend BBQ Pellet
Kens Famous Baked Beans A Pellet Grill Recipe
Ingredients: Baked Beans
- ½ lb. bacon
- 1 large sweet onion, chopped
- 3 1 lb. cans of baked beans (We like Bush’s brand.)
- 1 Tbsp. minced garlic (now I add about 2 cups of peeled garlic cloves)
- ½ Tbsp. Liquid Smoke
- 1 cup brown sugar
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. prepared mustard
Note: Any bean will do…
But, keep in mind that the better bean you start with, the better the bean you’ll end with.
Kens Famous Baked Beans A Pellet Grill Recipe
Directions: Kens Famous Baked Beans
2 hours before you light your grill start your beans. Fry your bacon until crisp, remove while reserving about 2 Tbsp. of the drippings. Sauté the onions and garlic in the bacon drippings until tender. Crumble bacon, and then add it with the rest of the ingredients. Put into a casserole dish. Mix well and bake uncovered for 2 hours at 325.
Tip: Cut the bacon about 2” long with kitchen shears before cooking.
Note: A lot of the time I just put this on the smoker, depends on how much room I have. I let them go until they are thick. Keep in mind that the beans are already cooked and you’re just providing heat and smoke to help all the good flavors blend.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much, if any, smoke so it does not matter what kind of pellet you are using.
Just Going on the Grill, see the Garlic Pie in the Back
Kens Famous Baked Beans A Pellet Grill Recipe
Cooking In the Oven:
We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about.
Kens Famous Baked Beans A Pellet Grill Recipe
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Clam Shack Style Fried Clams
Special Equipment: Deep-fry or candy or instant-read thermometer or an electric deep fryer, a Chinese wire-mesh skimmer or a pasta basket, a pair of tongs
Ingredients US Metric
- For the New England style fry mix
- 1 cup corn flour* (not cornmeal)
- 1 cup all-purpose flour
- 1 teaspoon fine sea salt or table salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- For the clams
- 1 1/2 pounds of shucked whole belly steamer clams
- About 6 cups peanut, canola, or other vegetable oil, for deep-frying
- 1 cup buttermilk (either low-fat or full-fat)
- New England-Style Fry Mix (above)
Combine the flours, salt, and both peppers in a large mixing bowl and mix well. You’ll have more than you need for this recipe, so whatever is left over you can store in an airtight glass container in the refrigerator for several weeks or more.
In many cases, you will be frying in batches to avoid the problems that can happen if you overcrowd your fryer. In anticipation of this, line a baking sheet with paper towels and preheat the oven to 250ºF (121°C).
Heat 3 inches of oil to 375°F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer.
While the oil is heating, pour the buttermilk into a large bowl, and put the fry mix in another. Drop the clams into the buttermilk and stir gently. Using a Chinese wire-mesh skimmer or a slotted spoon, carefully lift up a small batch (in this case, about half of the clams you’re frying), allowing the excess buttermilk to drip back into bowl, then drop the clams into the fry mix and gently toss it to coat evenly with the mix. Quickly dry off the skimmer.
When the oil is hot, lift the food out of the fry mix with the skimmer, gently shake off the excess, and drop it carefully into the oil. Try to spread the food out in the pot so there is less chance of the pieces sticking to each other. The first few moments are crucial: let the seafood cook for 15 to 20 seconds without moving the clams (or the fryer basket)—if you do, some of the breading could fall off, making the dish greasy. Then stir the clams so that they cook evenly, 1 to 1 1/2 minutes more. This also helps to loosen any pieces that might have stuck together. If anything sticks to the bottom of the pot, loosen it with tongs. Stay right there at the fryer, moving the seafood occasionally so it cooks evenly.
Transfer the first batch of clams from the hot oil to the paper towel–lined baking sheet to drain. You can keep the clams warm in the oven while you fry the second batch, but with clams or oysters, you should consider serving them as soon as they have drained. Because they are whole creatures with wet innards, they tend to lose their crunch faster than shrimp, scallops, and other seafood. Set the food on a plate or platter and send it to the table with lemon wedges and parsley sprigs–and fries aren’t out of the question. [Ed. note: A side of salad, as in the picture, is hardly traditional, but it makes for a pretty plate, right?] A nice casual, and very appropriate, touch when serving fried foods is to serve it on deli paper or butcher’s paper. We serve most of our fried foods on colorful deli paper printed with our logo—the paper isn’t really intended to soak up excess oil, it’s more to show off how greasy it isn’t.
*What Is Corn Flour And Where Do I Find It?
Corn flour is essentially very finely milled cornmeal made from the entire kernel of corn—the germ, the bran, and the endosperm. Corn meal—whether coarsely ground, medium grind, or finely ground—is not an acceptable substitute due to the textural difference. However, masa harina, which you can find in the Latin section of most supermarkets, is a perfectly fine swap. A caution to our friends the Brits and Aussies and Canadians. We understand that in your corners of the world, “corn flour,” or rather “cornflour,” is synonymous with “cornstarch,” but that’s not what we’re talking about here. Cornstarch is ground from only the endosperm of the corn and makes a lousy coating for fried clams. Trust us.
In a Dutch oven, heat up 2 tablespoons olive oil and sauté 2 cloves of garlic until tender. Add the cauliflower, stirring until it starts to get tender. Add flour and continue to stir for a few more minutes. While stirring, slowly add the chicken broth. Bring to a slow boil and then turn down to simmer. Once cauliflower is soft, use an immersion blender until cauliflower is completely blended and sauce is smooth. Slowly add 1/2 cup of milk, crab meat, and 1/2 cup of Parmesan cheese. Let is simmer.
In a skillet, heat up 2 tablespoons olive oil. Add 3 cloves of garlic and green onions. Sauté until tender. Add shrimp and scallops, sauté for 3 minutes or until thoroughly cooked.
Add the sauce to the seafood, stir, serve and enjoy atop pasta. Garnish with the parsley.
Lean & Green Recipes
Tofu Shirataki noodles are traditional Japanese noodles made of tofu and some kind of yam fiber. They look like noodles, feel like noodles, and have pretty much no flavor. They will be in the refrigerated section.
The key to good Shirataki noodles is in the pre-preparation of the noodles before you throw them into a recipe.
1) open the package and dump the contents into a colander/strainer over the sink.
2) Rinse with warm water. Drain. Stir. Rinse some more. Drain. Rinse and rinse. Repeat.
3) Toss the drained noodles into a pot of boiling water. Stir. Let them boil for 3 minutes.
4) Dump them back into the colander to drain.
5) rinse again with warm water, and drain very thoroughly.
Shrimp- I boiled the shrimp in water.
I added steamed zuchinni and summer squash. For the sauce I used Fat Free Chicken Broth with a little garlic and lemon. Mixed the noodles, shrimp, and sauce together adding in the vegetables. Topped it with some feta, cherry tomatoes, and green onion!
The noodles looked like ramen noodles and if you add enough flavor they aren’t that bad. Compared to the real deal (pasta) it saves so many calories. And since it isn’t that great, you eat less!
This isn’t one of my favorites but it was really good and will absolutely be included in the rotation!
Yes, you read that right. I made a pizza using cauliflower as the crust. You may have seen this on Pinterest or somewhere before but never thought to try it. Since I can’t have the real thing I figured this would be a great alternative. It was SO good. Hands down my new favorite thing.
Steam some fresh or frozen cauliflower first, just until tender but not mushy. Drain and let it cool completely. I then used a food processor to ‘chop’ the cauliflower- don’t puree because it needs a rougher texture.
Mix cauliflower with 1/4c Eggbeaters, 1/2 tsp oregano and 1/2c shredded low moisture part-skim mozzarella cheese. Spread this mixture on a cookie sheet that has been *generously* sprayed with Pam. Use a spatula and spread/pat it into a circle about 10″ or so around. Put this into a preheated 440 degree oven for 12-15 minutes, until it is very nicely browned. The edges should look almost burnt. (Ovens vary and mine took a lot longer to crisp)
Take the crust out of the oven. You can now add your favorite pizza toppings. I made a Taco Pizza and added ground chicken and taco sauce instead of marina. I sprinkled a little cheese and put it back in the over. Once it was done I added lettuce, tomato, and onion.
Cauliflower Tater Tots
Making these bad boys is so easy but a little time consuming. They are so easy to throw on the side of any meal to add a vegetable serving.
1 recipe calls for 1 bag of frozen cauliflower. I made four!
1 12 ounce bag frozen cauliflower
1/3 cup grated Parmesan Cheese
salt, pepper, onion powder (to taste)
Cook cauliflower, covered, in microwave for 6 minutes. Pour off water and let stand until cool.
Process well in a food processor, (or rice using other means). I’ve found the smoother texture holds together better than the more coarse texture. As you form cauliflower into its shape, squeeze, working any excess water from the vegetable. Roll into approx. 1.5″ balls and drop into Parmesan. Form into tots by flattening the tops. If the mixture is still too moist and falls apart, work a little of the Parmesan into the tot, and then roll the formed tots into the Parm once again to coat.
Place tots on a greased cookie sheet and freeze for 30 minutes prior to baking to help tots hold their shape. At this point it’s good to note that you can freeze them longer or make these ahead of time. Simply place in a freezer bag after the initial chilling period and store for up to a month.
Below, you can see the uniform shape of the tots. (The ones to the far left were stuffed with American cheese inside, and only incredibly amazing. My kids swiped those. The whole world should be covered in cheese stuffed cauli tots.)
To bake: Preheat oven to 400 degrees Fahrenheit. Bake for 10 minutes, rotating tots every five minutes or so for even browning.
Makes about 30 tots. One serving is 6 tots.
Nutritional Information per serving: Calories: 38, Carbohydrates: 5g, Fiber: 1g, Net Carbohydrates: 4g, Protein: 7 g, Fat: 4.5g.
Mixed Green Salad w. Scallops and Avocado
Pan seared scallops- It may have been beginners luck but they came out amazing!
You can easily find a recipe online on how to pan sear scallops. I browned each side but don’t think they need to be very dark because they’ll end up overcooked.
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons olive oil
Freshly ground black pepper
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the oil begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
I put it over 2 1/2 cups of spring mix and added 1/2 an avocado…voila!
Grilled Chicken Salad w. Cauliflower Tater Tots
7 oz. Grilled chicken (Marinate with a seasoning in a bag of fat free chicken broth)
Ken's scallops recipe - Recipes
Did you know?
Ken self published his first books. Not only did he write and market them, he also printed and bound the books himself. He sold them from his pickup, driving the backroads of New England and hawking them door-to-door.
Ken's Featured Recipe
Ken Haedrich is a veteran food journalist, cookbook author, and cooking teacher whose career with all-things-food spans 35 years. He credits his love for the written word and kitchen to his father - a serial apple pie maker - and his mother, “whose idea of a dysfunctional family,” Ken once wrote, “was one that didn’t have at least three desserts on hand at any given time.”
A self-taught cook, Ken has written - to date - thirteen cookbooks and received numerous accolades for his work. His Home For The Holidays, first published in 1992, was a recipient of The Julia Child Cookbook Award. His bestselling Pie was chosen by Amazon as the best cookbook of the year in 2004 and named one of the top 7 baking books of the last 25 years by Cooking Light magazine. His most recent book - Comfort Food - has just been published by The Old Farmer’s Almanac.
Ken has written hundreds of magazine articles and his credits include National Geographic Traveler, Real Simple, Bon Appetit, Better Homes & Gardens, Food & Wine, Yankee and dozens more.
Ken’s love affair with baking has taken him online with the launch of his website The Pie Academy, where he teaches the nuts and bolts of pie making to novice and veteran pie makers alike. “The best part of what I do is teaching others how to bake,” says Ken, “and The Pie Academy allows me to do this on a grand scale, in particular with online video.” One of the cornerstones of The Pie Academy is his new video training course, The No-More-Tears Pie Pastry Course.
Ken started ThePieAcademy.com, which he's set up to help both novice and experienced pie makers become better bakers.
When Ken isn’t in the kitchen, he and his wife Bev enjoy exploring the Lowcountry of South Carolina, where they make their home.
- Start with your bacon bits. Cut five bacon strips into small pieces. Simmer in a large skillet while preparing and adding all of the ingredients. This keeps all those flavors from one step to the next. If you have kitchen shears it will make short work of cutting those bacon strips into bits. Cook the bacon until crispy and set aside on a paper towel.
- Cut the scallops into fourths. You can leave them whole but quartering them evenly distributes their great flavor throughout the dish. Sauté the scallops in the bacon drippings for a couple minutes. A lot of the water will cook out of the scallops this way. You can just add the scallops to the sauce, but this method really flavors the scallops and adds a bit of firmness to them to help them hold up better as they cook in the sauce. Once the scallops have simmered remove them from the skillet and set aside.
Secret Weapon Jumbo Scallops
- 5 ea dry pack, jumbo sea scallops
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1.5 fl-oz Kogi secret weapon sauce
- 1 cup sauteed, garlic spinach
- Sprinkle sea scallops with salt and pepper. Heat oil in saute pan on medium high heat.
- Pan sear both sides of scallops until well browned, about 1-2 minutes per side. Cook to a recommended medium rare.
- Deglaze with Kogi secret weapon sauce and reduce sauce for about 30-60 seconds. Serve scallops and sauce on a bed of garlic spinach.
Kogi Secret Weapon Sauce Item #20907
People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor !
People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.
Grilled Wild Scallops #GourmetGrillware #Giveaway
Father&rsquos Day is coming up very soon and we want to celebrate dad in a big way on our site. Ken is a big part of our blog here, contributing lots of wonderful recipes. So when I was approached by GourmetGrillware to do a giveaway I jumped at the chance. I am thrilled to show you this amazing recipe for Grilled Wild Scallops done on our new grillware right on the BBQ!
Ken received an early Father&rsquos Day gift with this beautiful grill pan for his new BBQ. He was excited to try it out so I went to the grill master Bobby Flay to see if he could help me out with a delicious recipe. I adapted this one that I am showing you today into something very simple and fresh that is easy to whip up and if dad is a seafood lover, you will be getting big hugs from him, in making his day just that much better.
GourmetGrillware&rdquo target=&rdquo_blank&rdquo>Gourmet Grillware products can not be put in the dishwasher, but with a light coating of oil before use, they cleaned up like a dream. I don&rsquot put things like this in my dishwasher anyway so that is not a big deal. They are also not microwave safe but you wouldn&rsquot be able to fit this in your microwave anyway.
What is lovely is that many of their pieces can go right from the BBQ to the table. Their dishes are beautiful, and never need polishing!!
Scallops are a treat here, something that I have grown to like but have been Ken&rsquos favorite for a long time. These were so tender and delicious and paired so lovely with the citrus avocado puree.
Using this grill pan was a real joy. You can&rsquot do scallops this size on the BBQ without the fear of losing so many through the grill or that they cook unevenly as they don&rsquot lie flat. The square griller gives uniform heat and it is easy to maneuver with the handle.
Blackened Crappie Fillet With Sriracha Sauce
Crappie has a delicate and flaky fillet and is perfect for the blackening process. It's a little tender so take care when turning your crappie fillet.
Keyword backstrap recipe, blackened fish, crappie recipe
- 4 Crappie Fillets 1 Fillet Per Person
- Drizzle Lemon Juice Real lemon
- Sprinkle Blackened seasoning Sprinkle fillets all over with blackened seasoning
- 2 tbsp Olive Oil Extra Virgin
- 2 tbsp Butter Unsalted
- 3 Shrimp or scallops The crappie fillet needs a few little friends
Drizzle lemon juice all over the sprinkle a generous amount of blackened seasonings on the fillets
Heat olive oil, butter and garlic until the garlic is sizzling
Place the fillets in the sizzling garlic butter and olive oil
Add the fillet's 3 little buddies, usually shrimp or scallops after one side of the fillet is cooked. About 4 minutes.
Gently turn the fillet using your fillet spatula and a fork to lay it over without breaking the crappie fillet into pieces. Cook for about 3 minutes on this side or until the fish is flaking easily.
Drizzle sriracha sauce all over the fillet and its friends
Just a few tips for cooking your blackened crappie fillet. I like to set the fillets out and cook them after they reach room temperature or close to it. Also I like to bring the olive oil and butter up to temp and sizzle the garlic and shut the burner off. I let this sit while the fillets get up to room temperature. It lets the garlic meld with the oil and butter.
You can use just olive oil or just butter, the olive oil added to the butter slightly raises its smoke point and helps prevent the butter from scorching.
Crappie Chowder Gumbo
Crappie Chowder Gumbo I remember, as a young boy, watching Julia Child’s cooking show. There was one particular show that would cause me to only eat fried fish. In the show Julia was making Bouillabaisse […]
Dutch Oven Philly Cheesesteak
Dutch Oven Deer Camp Philly This great dutch oven pork sandwich recipe was sent to me by Armin, a deer hunter in Berlin Germany. I went on Facebook and asked for some good deer camp […]
Pinto Beans and Sausage Recipe
Pinto Beans and Smoked Sausage Recipe There is nothing better than a bowl of beans after a long day of hunting. The only thing that might make it better is if there was some smoked […]
With numerous articles and images published online as well as national and regional magazines Ken McBroom is an accomplished outdoor writer and photographer. Growing up in Lynchburg Tennessee allowed Ken many opportunities afield as a boy and young man. Later in life, after serving as an aviation technician in Desert Storm, Ken’s wanderlust took him to Alaska to live, work and experience the last frontier. Climbing mountains to hunt the Sitka Blacktail deer and Black bears, trolling the ocean for the mighty Chinook Salmon and Coho, Fly fishing the many streams, rivers and estuaries throughout Alaska for the many species that swims there and catching deep water Halibut are just a few of the things that Ken enjoyed as a young man. Ken spent 10 years fishing bass tournaments and in 2015 finished 12th overall in the BFL Hoosier Division in Indiana. Married now with two beautiful children, Ken calls Kentucky home where he continues to communicate our American traditions. Hunting, Fishing, Camping and Cooking is Ken’s passion and he loves to share wildgame recipes with the title Enjoy the Harvest.
To read more about this website and the beginning of this journey that began in a tent in Chicken AlaskaCLICK HERE
Bluegill and Shellcracker Jigs
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