Scallops Tonight

wspwooks1 · March 2010

Cooking scallops for the first time tonight and I have not purchased a cast iron pan to cook them in yet so I will have to do them on the basic grid. I do have a grill extender if that helps.

I would really like some suggestions for how to cook them on the grill with basic ingredients (salt and pepper, lemon juice......etc)

I have skewers if that helps

Thanks in advance for the help.

Geoff

Misippi Egger · March 2010

I'm assuming these are the large sea scallops.

Run 2 skewers through each scallop (so they won't turn on you). I like the simple approach - brush them lightly with melted butter, then a little S&P. Cook them quickly on a hot direct grid (400-500*) - the extender will make it easier to do.

Only cook until they start to turn opaque on the down side, then flip and repeat (about 2 minutes per side). The center will still be translucent.

Cover with foil for a few minutes (not long or they will cool off) and serve.

We've also done the same with some Dizzy Pig Raging River Rub.

Enjoy --- post results and pics! :woohoo:

Dave in So Cal · March 2010

Whether you use skewers probably depends on the size of the scallops. If they are the little ones, you may even have a tough time getting them on the skewers. If using wood or bamboo skewers, soak them first in water so they do not burn as easily.

If you have big scallops, you can probably just put them on the grid. I would do direct cook at about 400 dome temp. Cook until they are opaque and just starting to flake - probably no more than three or four minutes per side for large scallops.

Sounds like you have the ideal spices for scallops - salt, pepper, lemon juice.

Good luck.

watchmaker · March 2010

also very good planked :woohoo:

soak plank of choice for about an hour, preheat egg to roughly 450, place plank on direct cook to preheat for about 10 minutes or until you get light smoke place scallops without touching on plank cook to desired tenderness about 4-6 minutes usually does it for me depending on size.

wspwooks1 · March 2010

Clark,

Sounds great. They are large and I plan on skewering them direct just like you suggested. Dont worry folks, there is still time to get your ideas in. I will definitely be posting pics as well.

Thanks to all as always!

Geoff

cookn biker · March 2010

I like em planked also. I don't soak it but I do spray or coat with oil. Could add lemon slices on there as well. Post some pics!

vidalia1 · March 2010

Sorry I missed this thread but Monday night I cooked large sea scalops. They were wrapped in 1/2 piece of bacon each and skewered with toothpicks. Then they were marinated in a Ginger soy dressing with a little more ginger, soy sauce & sesame oil added...I cooked them indirect at 375 for 20 minutes. Before I put them on the BGE I doused them with liberal amounts of DP Raging River...when they came off the BGE I put fresh lime juice on them...this is a must do again...they were great.

Scallops Tonight

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