Grilled scallops require proper preparation to avoid becoming rubbery or falling apart on the grill. Skewering, removing excess liquid, and controlling cooking time are key. Bacon wrapping or using rosemary stems can add flavor and presentation. Avoid wrapping in foil packets to prevent losing texture.
Grilled scallops are a feast for the eyes and taste buds, but too often they become rubbery or fall apart on the grill. Making grilled scallops isn’t difficult, but it does require some basic knowledge. Among the things a cook needs to know to produce beautifully flavored, firm-textured and delicately browned scallops are the best way to skewer them, how to remove excess liquid to keep them firm, and how long they should be allowed to sit on the heat.
The novice cook might be tempted to wrap scallops in foil packets for grilling, but this really isn’t the best way to prepare them as they may lose texture in the midst of so much steam. The end result will be watery and the scallops will simply fall apart. It is much better to grill scallops that have been properly prepared on skewers or using a special wire rack that will prevent them from falling through the slots in the grill.
The first tip takes place in the grocery store or fish market. Smart cooks look for large scallops that appear dry, even gooey, on the surface and avoid those that are sitting in liquid as they’ll be more likely to lose shape during cooking. Once home, the wise cook places the scallops between several layers of thick sponge paper and gently, gently presses down, replacing the sponge if it gets too wet, until most of the excess liquid has been removed.
While the cook doesn’t want the scallops wet, oil or fat is needed to keep the grilled scallops from drying out in the heat and to add a nice golden color. A favorite approach is to wrap each scallop in bacon. Walnut or maple smoked bacon adds a particularly nice flavor to grilled scallops. If the cook chooses to cook the scallops himself, he must first brush them with olive oil or melted butter.
If your preferred grill method involves wooden skewers, the scallops should soak for about an hour to provide even heat to the insides. Many cooks like to alternate shrimp and mushrooms with scallops for visual and gustatory variety. Grilled scallops prepared on skewers should be closely watched so as not to overcook, and should be turned midway through the process after only a minute or two.
A great tip that will help the cook control which skewers want to roll is to lay a row of scallops on flat foil, then run a skewer over them to line them up. Next, a second skewer goes through the slightest corner. This will make throwing the skewers much easier. For wonderful flavor and great presentation, gardener cooks with mature rosemary plants can use sturdy stems instead of skewers, running them — sprigs and all — through several scallops before placing them on the grill.
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