Heat is always a sensitive subject during the summers here in the Southwest, and this year is no exception. This is now the HOTTEST summer on record in Arizona. Most of us avoid the heat by staying indoors, floating in the pool, or even getting the heck out of town! But there ARE two types of heat that those of us in Arizona RUN to. Bring on the BEEFER !
The Beefer’s 1500 degrees of searing heat is a force to be reckoned with. Pair that with the heat of some of the Southwest’s hottest Hatch green chiles, and now you’ve got some spicy, sizzling summer action!
When you think of the Beefer, you might think of … well …Beef … but I’m here today to tell you that the Beefer is SO much more than just a steak searing super machine. It can also cook the most intricate of seafood items to perfection (and sides and desserts but more on those in other posts). So today, we’re going to kick up the heat and create a high-end Southwest summer restaurant dish, using some jumbo scallops, some Hatch green chiles, and nothing but the Beefer!
Scallops can be delicate, difficult and expensive. The jumbos can run up to $30/lb in some stores, so you really want to treat them right and cook them perfectly. There’s nothing worse than a chewy, rubbery overcooked scallop on an expensive restaurant tab. So stay at home and let the Beefer treat them right!
Rinse and examine your scallops before cooking. They should have a white, almost transparent appearance with no smell, and they should bounce back when touched, without feeling dry or slippery. Rinse and pat them dry with a paper towel to properly prepare them for searing on the Beefer.
Now we’re ready for some searing action! Again, keep in mind that scallops are delicate. We don’t want to scorch them, so just ignite the Beefer and turn the knob to medium heat. We’ll blister the chiles while the Beefer is heating up, so place the whole chiles on a grilling grate and place them on the third rack down. You’ll actually hear and see the chiles blistering and popping!
When they’re browned and blistered on all sides, you can set them aside to cool while the scallops are searing.
Place the scallops on a separate grilling grate on the third rack again. They’ll need about 2 minutes on the first side, and you’ll see a beautiful, golden brown crust. Turn them over, and then give them 1 minute on the other side. Test them with a meat thermometer, and if they’re not at 125-130 degrees, lower the rack to the center of the oven and allow them to cook for another minute or two until they come up to temperature. Remove them from the heat, sprinkle with Cooper Duper smoked salt and set them aside to rest and prepare the sauce.
The cream sauce is the key to this recipe! It is light, lemony and SPICY! Remove the tops and seeds, dice the chiles and place them into a mixing bowl. You can add as many or as few chiles as you like to control the spice level. I used about 1/2 cup of the diced chiles (probably one whole chile):
Add the rest of the sauce ingredients, give it a small stir and transfer to the sauce tray on the bottom of the Beefer.
The capsaicin in the chiles acts as a thickener, so pull the tray out every minute or so to give the sauce a stir. It’ll be done in less than 5 minutes!
Plate the dish by spooning some of the sauce onto the bottom of a serving dish. Arrange the scallops on top and garnish with some additional lemon zest and another pinch of Cooper Duper smoked salt. Serve this dish with a sweet white wine or a bubbly Prosecco, and this, my friends, is fine dining at home. Enjoy!
Seared Jumbo Scallops in Lemon and Hatch Chile Cream Sauce
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2
- 1-2 medium Hatch Green Chiles (1/2 cup when cooked and diced)
- 1 lb. Jumbo Scallops (about 10)
- 1/2 tsp. Cooper Duper smoked salt
- 1 cup heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Juice and zest of 1/2 lemon, plus 3 slices
- 2 tbsp. butter, cubed
- 1/2 tsp. each salt and pepper
- Rinse the scallops well and pat them dry with a paper towel.
- Ignite the Beefer and set the heat to medium.Place the Hatch green chiles onto a grill grate and place the grate on the third rack down. Allow the chiles to blister for about 30 seconds and turn until browned and blistered on all sides. Remove the chiles from the grill grate and set aside to cool.
- Place the scallops onto a separate grill grate and again place them on the third rack down.Allow the scallops to sear on one side for two minutes. Turn them over and allow them to sear for another minute. Use a meat thermometer to see if the scallops are between 125 and 130 degrees. If they need more time, lower the grill grate with the scallops to the center rack of the Beefer and allow them to cook for another minute or two until they’re up to temperature. Remove the rack from the Beefer, sprinkle the scallops with a pinch of Cooper Duper smoked salt, and set them aside to cool.
- For the sauce, it’s smart to wear gloves, as the chiles are very SPICY.Prepare the chiles by chopping off the tops and bottoms. Slice the chiles open and remove the seeds and membrane from the inside. Dice the rest of the chiles and place the desired amount into a mixing bowl. I used about 1/2 cup of diced chiles.
- Add the cream, garlic powder, onion powder, lemon juice, lemon zest, butter, salt and pepper to the mixing bowl.Stir to combine and transfer the sauce to the sauce tray. Place the lemon slices on top of the sauce and place the sauce tray in the Beefer on the very bottom.
- Carefully pull the tray out every 1-2 minutes to stir.The capsaicin in the chiles will naturally thicken the sauce. Remove when the sauce is thick and bubbly, about 4 minutes.
- To Serve: Divide the sauce evenly onto two serving dishes.Place 4-5 scallops onto each serving dish on top of the sauce. Sprinkle with more lemon zest and another pinch of Cooper Duper smoked salt.