Grilled Sea Scallops

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

1-1⁄2 pounds large dry sea scallops, tendons removed
1 (13 by 9-inch) disposable aluminum roasting pan
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 teaspoon cornstarch
1 teaspoon sugar
Salt and pepper
Lemon wedges
1 recipe vinaigrette (optional)

Instructions

  1. Place scallops on rimmed baking sheet lined with clean kitchen towel. Place second clean kitchen towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature, covered with towel, for 10 minutes. With scallops on work surface, thread onto doubled skewers so that flat sides will directly touch cooking grate, 4 to 6 scallops per doubled skewer. Return skewered scallops to towel-lined baking sheet; refrigerate, covered with second towel, while preparing grill.
    2A. FOR A CHARCOAL GRILL: Loosely cover cooking grate with large piece of heavy-duty aluminum foil. Light large chimney starter mounded with charcoal (7 quarts) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 25 minutes. Remove and discard foil. Meanwhile, poke twelve 1⁄2-inch holes in bottom of disposable aluminum roasting pan and place in center of grill. Empty coals into pan.
    2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
  2. While grill is heating, whisk oil, flour, cornstarch, and sugar together in small bowl. Remove towels from scallops. Brush both sides of skewered scallops with oil mixture and season with salt and pepper.
  3. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times.
  4. Place skewered scallops directly over hot coals. Cook, covered if using gas, without moving scallops until lightly browned, 2-1⁄2 to 4 minutes. Carefully flip skewers and continue to cook until second side is browned, sides of scallops are firm, and centers are opaque, 2 to 4 minutes longer. Serve immediately with lemon wedges and vinaigrette, if using.

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