Best Grilled Scallops Recipe - How to Grill Sea Scallops This Summer

Best Grilled Scallops Recipe – How to Grill Sea Scallops This Summer


The best grilled scallops are crisp on the outside and tender on the inside—perfect to plunk on top of arugula salad, buttered spaghetti, creamy risotto, you name it, or served alongside everything from potato salad to charred corn. The worst grilled scallops, meanwhile, are overcooked and rubbery and not at all what we want.

To help you reach Peak Scallop Perfection (it’s out there!), we called in food writer and classically trained cook Christine Burns Rudalevige, who shares her top nine cooking tips below—plus, a ruby red grapefruit and chile glaze that the scallops totally love. (Psst: They also love an extra-cold rosé to go with.) And for even more A+ grilling recipes, tips, and tricks, check out our book Any Night Grilling by Paula Disbrowe. Now, fire up the grill and let’s get started. 

I recently saw a bumper sticker on a Subaru with Maine plates that read “Real friends visit in March.”

Thankfully, I have several of those types of friends. But I am also grateful for the many more who visit in the summer. These fair weather comrades typically want two things: to go to the beach, and to eat as much seafood as possible. 

In the two years we’ve lived in coastal Maine, scallops have become my après beach summer seafood of choice. They are elegant, easy, and tailor-made for the grill. Because scallops are a bit pricey, I’ve picked up a half dozen or so tricks to make sure they come out succulent, silky, and sweet after a short stint over the fire. 

Here are nine easy tips to make them the best they can be: 

1. Buy the biggest dry-packed scallops on offer. The bigger the sea scallop, the sweeter it will be. These big boys are more forgiving on the grill, meaning they won’t go from raw to rubber as quickly as smaller ones do. If you can find them, go for jumbo (usually about 10 scallops per pound) or giant (usually between 15 and 20 per pound).

2. Scallops grill best naked. Marinades can hide the scallops’ delicate flavor and cause flare-ups that create a scorched crust. You only need a simple finishing glaze with a sweet undertone and a finishing kick. (In addition to the ruby red grapefruit glaze, borrow some inspiration from these salmon recipes and try out: maple-cardamom, or ginger-soy, or Buffalo, or teriyaki.) 

3. Keep your scallops as dry and cold as possible. Use a paper towel—or Unpaper Towels—to blot each scallop dry, then place the scallops on a baking rack sitting inside a baking sheet, and refrigerate until you’re ready to cook. Get your grill grates as clean as can be, then coat well with a neutral, high-smoke point oil (such as grapeseed or canola). This juxtaposition of cold flesh and a hot, oiled grate prevents any sticking.  

4. Let the scallops ride by themselves on the skewer for easy, fast cooking times (without worrying about how done the other skewered bits are). If the skewers are wooden, remember to presoak them in warm water for about 45 minutes before cooking. 

5. Season them generously all over with kosher salt and freshly ground pepper just before you slap them down on the heat.

6. Cook the scallops on one side for about four minutes to get great grill marks (like those ones above!). Cook on the second side only until they are just opaque in the middle, to avoid overcooking. Cut one open if you have to.

7. Slide the thin edge of a fish spatula under all of the scallops on the skewer and then carefully flip them. Using tongs at this juncture would be a mistake.

8. Only apply the glaze to the scallops for the very last minute that they sit on the grill. Otherwise, the glaze will burn. You can certainly reglaze them on the plate just before serving. 

9. And lastly, eat them immediately, while they are still hot.  

Grilled Scallops With Ruby Red Grapefruit & Chile Glaze

Serves 4

20 large or 12 jumbo dry-packed sea scallops
2 ruby red grapefruits
2 tablespoons plus 1 teaspoon agave
1 tablespoon extra-virgin olive oil
1 teaspoon Champagne vinegar
1 garlic clove, minced
1 teaspoon minced Fresno and/or serrano chile
Skewers (if wooden, presoaked in warm water for about 45 minutes)
Salt and pepper
Canola or grapeseed oil for the grill
4 cups arugula

See the full recipe (and print it and save it) here.

Photos by James Ransom

This article was originally published in June 2014. We brought it back this year because—hooray—summer is coming and we want to eat all the grilled scallops all the time. What are your best tips for cooking scallops? And what do you like to serve scallops with? Tell us in the comments! 

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