Help!! Scallop grilling technique??

Just-RuthandJim

We have been enjoying grilled scallops at our favorite restaurant in Williamsburg, VA. Had to go to Cosco and their sea food road show was in town on Monday (usually available on Fri, Sat, and Sun but they must be getting ready for fire cracker day)and they had some beautiful scallops. I fell for the temptation and bought a pound hoping that the reciept section would have a reciept (we have been having good luck with the vegetable cooking suggestions from there) but no luck. Has anyone grilled scallops on the BGE or should I just wing it and report back?[p]Ruth at the keyboard

BlueSmoke

Just-RuthandJim,
Oh my yes! I skewer the big guys on two skewers and marinate in equal parts of soy sauce, sake and mirin for half an hour. Run the Egg to 650 to 700 degrees. A minute or two per side is plenty![p]Cabrito last week, and scallops this! You guys are my kind of cooks.
BS

Nature Boy

Just-RuthandJim,
Like BlueSmoke mentioned, they are great skewered. I mostly cook them in my grill topper wok. They love to be cooked at higher temps for a relatively short time. Like 450-500 in the wok-with-holes for a few minutes...until browned and just firm. A little lime juice, sesame oil, soy sauce or oyster sauce, and maybe a bit of garlic...or and you are all set. The skewers(and the marinade) that Bluesmoke suggested would be perfect. Ge some nice quick browning from the sear, pull off quickly, and you have some serious grub. [p]We love scallops.
NB

Wise One

Just-RuthandJim, I'll give a differnt perspective. I wrap them in bacon and cook them at 350-375 indirect (so the bacon grease doesn't turn them from white to black) for about 20 to 30 minutes. Take a little of JJ's Rub and cover the exposed end before putting them on the grill. They are good.[p]Scallops Wrapped in Bacon
Ingredients:
½ LB fresh sea scallops (1 ¼ to 1 ½ " across) (10-16 in number)
¼ LB raw bacon (very lean center cut).
10-16 toothpicks soaked in water for 30 minutes

Preparation:
Marinate scallops for 30 minutes or so in wine or lemon juice with water.
Take a ½ piece of bacon and wrap around the scallop securing in place with a toothpick.
Coat the exposed ends of the scallop with a favorite rub (Paul Prudhomme's Cajun magic or similar.) [p]Cooking:
Cook over a drip pan on a seafood grill for 30 minutes at 375 degrees. Turn half way through.
Serve alone or with a favorite cocktail sauce.

Just-RuthandJim

BlueSmoke, We didn't want to mislead you since we haven't been back to Norfolk to get the goat meat...the cabrito attempt will probably be this weekend. Thanks for the info..I like the idea of soy sauce, sake and marin...gives me a good excuse to heat up the sake for the meal. Sake is one of my favorite drinks and we use chop sticks for Chinese, Japanese, and Thai food!

Char-Woody

Wise One, beautifully done.
C~W

djm5x9

<p />Wise One:[p]You forgot the picture!

Cornfed

Wise One,[p]This recipe is so simple and the picture is so beautiful. I may try cooking this one tomorrow for the 4th...[p]Cornfed

Wise One

djm5x9, I never had any last long enough to get a picture done. BTW, those will do when I drop by. I'll bring the beer.

Wise One

Cornfed, you will never regret it. Well, when you run out you will regret it but you can always do more.

djm5x9

Wise One:[p]I guess we will have to do scallops and try some oysters too . . .[p]Fireworks on Tybee were last night, in Savannah tonight. The boys enjoyed watching Hilton Head from a distance then turning around to see Tybee. Of course neither are as spectacular as Lenox, but Atlanta does not have the beach!