Grilled Scallops

Thumb_cvr_sfs_easy_grilled_scallopas_clr_015_article

(from Bethany’s recipe box)

Serves 4

Double-skewering the scallops makes flipping easier. To skewer, thread four to six scallops onto one skewer and then place a second skewer through the scallops parallel to and about ¼ inch from the first. You will need a deep (at least 2¾ inches) disposable 13 by 9-inch aluminum roasting pan. The technique used in step 2, which works well with metal grill grates, is not advisable for ceramic grill grates, as it has the potential to damage the grates.

Source: America’s Test Kitchen

Categories: Fish and Seafood

Ingredients

  • 1 1/2 pounds large dry sea scallops , 10 to 20 per pound, small side muscles removed
  • 8 - 12 12-inch metal skewers
  • Disposable 13- by 9-inch aluminum cake pan
  • 2 tablespoons vegetable oil , plus extra for cooking grate
  • 1 tablespoon unbleached all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • Kosher salt and ground black pepper
  • Lemon wedges , for serving
  • 1 recipe vinaigrette, optional (see related recipes)

Directions

  1. Place scallops on rimmed baking sheet lined with clean kitchen towel. Place second clean kitchen towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature, covered with towel, for 10 minutes. With scallops on flat work surface, thread onto doubled skewers so that flat sides will directly touch grill grate, 4 to 6 scallops per doubled skewer. Return skewered scallops to towel-lined baking sheet; refrigerate, covered with second towel, while preparing grill.

  2. FOR A CHARCOAL GRILL: Light large chimney starter mounded with charcoal (7 quarts, about 120 briquettes). Meanwhile, poke twelve ½-inch holes in bottom of disposable aluminum roasting pan and place in center of grill. When top coals are partially covered with ash, pour coals into pan. Loosely cover cooking grate with large piece of heavy-duty aluminum foil; set cooking grate in place, cover, and heat grate until hot, about 5 minutes.

  3. FOR A GAS GRILL: Loosely cover cooking grate with large piece of heavy-duty aluminum foil, leaving 2-inch exposed border on each side of grate. Turn all burners to high, cover, and heat grill until very hot, about 15 minutes.

  4. Remove foil with tongs and discard. Clean grate. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe grate, redipping towels in oil between applications, until grate is black and glossy, 5 to 10 times.

  5. While grill is heating, whisk oil, flour, cornstarch, and sugar together in small bowl. Remove towels from scallops. Brush both sides of skewered scallops with oil mixture and season with salt and pepper. Place skewered scallops directly over hot grate. Cook scallops with lid down over high heat without moving scallops until lightly browned, 2½ to 4 minutes. Carefully flip skewers and continue to cook until second side is browned, sides of scallops are firm, and centers are opaque, 2 to 4 minutes longer. Serve immediately with lemon wedges and vinaigrette (if using).

Email to a friend | Print this recipe | Back