How to Grill Scallops

Grilled scallops can turn a regular steak dinner into a simple surf and turf entrée or they can stand alone as a lovely seafood main dish.

The most important thing to note when grilling scallops is to make sure you oil the scallops and the grill well before grilling. Otherwise your scallops will start to stick to the grill and will come apart when you try to turn them. The other key to excellent grilled scallops is to make sure you cook them over direct heat. You want to sear the outside while allowing the inside to cook almost all the way, trusting it to finish cooking on the serving plate before your diners dig in. Do not overcook scallops or they will be tough. It is better to undercook than overcook scallops.

Begin with fresh, dry scallops (that have not been packed in brine). Do not use flash frozen scallops unless you absolutely have to. They have a tendency to be more rubbery than fresh scallops. If the fishmonger has not properly prepared the scallops, remove the tough crescent-shaped muscle from each scallop. Check the size of each scallop. If the individual scallops are bigger than two inches in diameter, cut them in half or slice each scallop horizontally before cooking.

Scrumptious Grilled Scallops

Ingredients You Will Need:
1 pound scallops
½ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sweet Hungarian paprika
8 lemon wedges
½ cup melted butter
1 tablespoon chopped fresh parsley

Combine ¼ cup olive oil, salt, pepper and paprika in a shallow bowl and mix well. Place scallops in bowl and coat with olive oil and spices. Use remaining ¼ cup of olive oil to oil grill. Slide scallops onto prepared skewers (wooden skewers should be soaked in water for 30 minutes to prevent catching fire on grill), allowing space between each scallop.

Bring grill to medium-high heat in area where you will be grilling scallops. Place scallops on grill. Cook on medium-high heat about two minutes per side, just until opaque. Turn skewers to ensure all sides get time on the full heat. Remove from heat before completely cooked and allow to finish cooking on serving plate.

Serve with melted butter sprinkled with fresh parsley and lemon wedges. Eat immediately. Enjoy!

 

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