Gas-Grilled Sea Scallops

Published May 1, 2011. From Cook's Illustrated.

Why this recipe works:

Using large “dry” scallops kept our Gas-Grilled Sea Scallops from falling through the grates and avoided the soapy flavor that afflicts “wet” scallops. To make flipping easier, we incorporated a couple of techniques into our recipe: We lightly coated the scallops with a slurry of vegetable… read more

Using large “dry” scallops kept our Gas-Grilled Sea Scallops from falling through the grates and avoided the soapy flavor that afflicts “wet” scallops. To make flipping easier, we incorporated a couple of techniques into our recipe: We lightly coated the scallops with a slurry of vegetable oil, flour, cornstarch, and sugar and threaded them onto doubled metal skewers. Super-heating the grates and then painting them with numerous layers of oil also helped get our Gas-Grilled Scallops off the grill in one piece.

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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.

Ingredients

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