Ah, that clears things up a bit.
Yeah that Recipe is not very clear. I would imagine it could work but the Amounts would have to be WAY less than you used. I could see a couple of Teaspoons to a Tablespoon of Citrus Juice working. And as mentioned up thread I think this is meant for a whole Fish (not Filets) thus the “inside and out”.
You could use the Blackening Technique with your Scallops, Clarified Butter and Moroccan Spice Mix, just make sure you have a great Hood or do it outside.
Oh! make sure you have untreated fresh(not frozen) Scallops.
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Yeah, live and learn… I think I’ll just do a classic butter/white wine baste with some garlic, shallots, thyme and skip the Moroccan rub altogether. I’m kind of over it at this point.
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I think this is where the confusion lies.
The question posed by Oliverb was whether fish should be “marinated” overnight. The answer to that is most (generally) a hard no.
But what the directions on that label is calling for is not a marinade, but rather a “rub” which in theory, and in practice, could be left on fish for quite some time, even over night.
The rub is actually a paste which calls for olive oil and citrus juice; it even instructs to “marinate” afterward. I basically did “rub” the paste all over the fish. I suppose there was a little extra marinade that I poured into the bag, but I doubt if that’s what made the big difference since the blend leans mostly on the citrus (based on ratio).
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Yeah, I saw.
Weird.
