Grilling scallops

[calabasas_trafalgar]

I plan to grill some jumbo scallops along with some ribeye steaks tonight. I know I don't need anywhere near the time for the scallops that I do for the steaks. I want the scallops lightly grilled, not seared but just slightly more than that.

Should I do the scallops on indirect heat? Should I use aluminum foil? Any suggestions?

[calabasas_trafalgar]

I'm considering using the side burner/griddle instead of the main grill, because of the scallops falling apart and falling through the grates. Any thoughts?

[coll]

They sell metal grates and also clamp type wire baskets just for this purpose, you should buy one or two to have around for shrimp, veggies etc. Or put them on skewers, then no problem. Side burner is good for stuff that makes smoke, like seared scallops, though. Better than inside.
I just bought a new propane grill tonight (small Weber for $350!, Home Depot is having end of year sale) has no side burner but I'm not going to miss it, since I never used it at all despite my fantasies. But I kept the grate for a trivet/souvenir.

[calabasas_trafalgar]

even with skewers, I found them falling apart, so I may give this a try.

[coll]

I just this minute finished enjoying homemade grilled scallops, made with local dry scallops. While firing up the grill, I soaked them in lime juice and cayenne (15 minutes?), put them on metal skewers and sprayed with "buttery spray", cooked maybe one or two minutes on each of the two sides. I also made fresh fried flounder and a giant hunk of seared tuna with cajun seasoning rub, so we were in heaven. And therefore, I can say with authority, no more than 3 or 4 minutes all together, on a less hot part of the grill. The second you see brown, it's done. I usually sear in a pan so this was totally impromptu.
Hopefully you didn't have "pumped" scallops! Then I have no advice.

[pikawicca]

If you're using anything other than dayboat scallops, you're going to have a mess. Most scallops sold in the U.S. have been lying in a puddle of liquid that has totally permeated the shellfish. The result is a food item that exudes an enormous amount of liquid when exposed to heat. Such a thing does not brown, nor does it release when attempting to turn it on a grill. If you've got the sub-par item that most of us have to deal with, I think Candy's approach is the best. Press the suckers as dry as you can between paper towels, then wrap in bacon. A brushing of oil won't cut the mustard. Better yet, press your fish person to supply a better product.

[torty]

That was my first thought as well, but I got some scallops at my local major chain grocery the other day that looked firm and dry. I did pat them off with a paper towel. They browned up nicely in just a bit of butter and were very tasty. No massive output of liquid like I have seen from some frozen and thawed ones in the past. They are still on sale at $8.99/lb so I am trying them again tomorrow. Would not chance the BBQ grill however, too much chance of fall-thru or stickage for the cost of these guys. I like the control of a good heavy skillet (and butter!)

[calabasas_trafalgar]

Mine did stick a bit when attempting to turn, so I gripped them from the side with tongs and they released fine. Just oil and Pam, and they browned fine. I have no complaints.

[Richard 16]

A couple of tips for grilling in addition to what's already here:

1) Use two skewers so they don't roll around.
2) Line up the scallops on a flat surface so you can skewer several at a time and they'll be lined up nicely.

[chazzerking]

if you want any coloring on them at all and don't want them smoked, then start them over direct heat and move off the direct as soon as grillmarks appear. It's real important with scallops to make sure that they are "lubed in some fashion or they'll come apart when you try to move them or turn them They stick very easily. I like to turn in olive oil and dust with a spice rub( what goes in it depends on what else we're having Some garam masala or a Medditerranean mix does well with a sprinkle of lime. Depending on hoe hot the fire is and how thick the scallops are the time can vary greatly. The poke test is the most effective. cook just until the yield slightly to the touch. about like medium for a steak if you're familiar with that test. that will be just cooked through, a little more than seared. I wouldn't reccommend cooking any more than that or they'll be rubbery. If you're feeling adventurous,you can puree some roasted red peppers and add a little heavy cream for a nice sauce that will compliment the scallops without overwhelming them.

[KevinB]

Easiest way is to do it on skewers. Soak wooden skewers in water for 30 minutes. Pat the scallops dry all over. Thread on to the skewers (one skewer per diner usually, you figure out how many scallops per skewer that is!).Brush the scallops with olive oil. If you like, you can season the scallops with salt and black pepper at this point.

Oil a hot portion of your grill. Grill the scallops for 2 minutes a side (and that's if they really are jumbo's, otherwise 90 seconds will do it). You can brush them with your favourite sauce immediately after removing from the grill, or just serve them with lemon wedges. Enjoy!

[chef chicklet]

yep this is my method as well, and you don't overcook, because they are time consuming to do it that way and it takes time to turn each one, and then they can get overcooked. Depends on the size of the scallops for me to say how long I generally leave them a little undercooked or just right on. I watch these closely when I grill.
They are delicious on the grill. Blot very dry, brush with oil and hungarian hot paprika, salt and white pepper. I don't sauce them, just a drizzle of lemon

[bethd127]

another good idea, instead of using plain skewers, one can use rosmary sprigs after you remove the leaves.

[TonyO]

Do not use indirect heat ! Make sure the grill is on high. I would simply brush with olive oil , salt/pepper and grill for a couple minutes per side while the steaks are resting. Simple is best when scallops are fresh.

[calabasas_trafalgar]

this is what I did, although I used my Olive oil "mister"(fine spray) to put it on and then brused it to make it even. Magnifique!

[TonyO]

I'm glad you enjoyed your dinner !

[Candy]

I've wrapped them iin bacon to grill. It is a wonderful combination.

[Mr. Cookie]

All the grilling tips are good here (so far), let me just note that you can cut thin strips of salmon and wrap them around the scallops prior to grilling (kind of a sub for bacon). Served with green goddess dressing it's a great appetizer.