Published May 1, 2011. From Cook's Illustrated.
Using large “dry” scallops kept our Charcoal-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 charcoal-grilled scallops off the grill in one piece. For the biggest fire possible—and a quick blast of heat that would properly cook our scallops—we placed a disposable aluminum pan in the center of the grill and filled it with a chimney’s worth of lit coals.
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.
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