Grilled Scallops

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Appears in Cook's Illustrated May/June 2011, America's Test Kitchen TV

A blazing-hot fire can render scallops beautifully crisp on the outside and juicy within—or cement them to the grates like carbonized hockey pucks.

SERVES4

TIME1¼ hours

has video

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...

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