Grilled Scallops

Name: Grilled Scallops
Yield: Serves 4
Ingredients: 1 1/2 pounds large, dry sea scallops, 10 to 20 per pound, small side muscles removed; 8 - 12 12-inch metal, skewers; , Disposable 13- by 9-inch aluminum cake pan; 2 tablespoons, vegetable oil, plus extra for cooking grate; 1 tablespoon, unbleached all-purpose flour; 1 teaspoon, cornstarch; 1 teaspoon, sugar; , Kosher salt and ground black pepper; , Lemon wedges, for serving

Main Courses
Fish & Seafood
Grilling & Barbecue

Appears in Cook's Illustrated May/June 2011, America's Test Kitchen TV

A blazing-hot fire can render scallops beautifully crisp on the outside and juicy within—or cement them to the grates like carbonized hockey pucks.

SERVES 4

TIME 1¼ hours

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