We run into a little trouble when our cast iron flat top catches fire on the grill. Our experiment with searing scallops on a ripping hot surface does not turn out well. Lesson, never add fat too an overly hot grill, flat top, frying pan, etc. I am really glad that this occurs outside instead of in the kitchen. Fortunately no one is hurt or anything else catches fire.
After the fire dies down, John continues to cook the scallops but the heat of the flat top is a little too much for the delicate scallops. Let’s just call these blackened scallops. In the meantime I cook some new potatoes, spinach, and make tartar sauce.
I suggest that we go back to fried scallops. It is not a happy-making remark.