Published January 25, 2006.
Ask for “dry” scallops, which haven’t been treated with chemicals to extend shelf life. Dry scallops are far sweeter and less watery than the treated variety, so they caramelize better on the grill. Unprocessed scallops are naturally ivory or pinkish tan; processed scallops are bright white. To ensure that the scallops do not stick to the cooking grate, be sure to oil the grate before starting to cook. If possible, use metal skewers for the scallops; even when soaked, wooden skewers often burn.