Grilled Scallops

From the episode Time to Grill

Why This Recipe Works

Using large “dry” scallops kept our Gas-Grilled Sea Scallops from falling through the grates and avoided the soapy flavor that afflicts “wet” scallops. To make flipping easier, we incorporated a couple of techniques into our recipe: We ligh...

Why This Recipe Works

Using large “dry” scallops kept our Gas-Grilled Sea Scallops from falling through the grates and avoided the soapy flavor that afflicts “wet” scallops. To make flipping easier, we incorporated a couple of techniques into our recipe: We lightly coated the scallops with a slurry of vegetable oil, flour, cornstarch, and sugar and threaded them onto doubled metal skewers. Super-heating the grates and then painting them with numerous layers of oil also helped get our Gas-Grilled Scallops off the grill in one piece.

Grilled Scallops