Tips for Grilling Scallops
o 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.
o Do not overcook scallops or they will be tough.
o 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.
o If the fishmonger has not properly prepared the scallops, remove the tough crescent-shaped muscle from each scallop.
o 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.
BONEFISH GRILL'S PAN ASIAN SIGNATURE SAUCE
Active time 30 mins
Start to Finish 30 mins
1/4 cup olive oil
1/4 cup minced ginger
1/4 cup soy sauce
1 cup ketchup
1 cup oyster sauce
3 tbsp. lemon juice
Scallops with Pan Asian Signature Sauce
We've upgraded our reader commenting system. Learn more about the new features.
The Baltimore Sun encourages civil dialogue related to our stories; you must register and log-in to our site in order to participate. We reserve the right to remove any user and to delete comments that violate our Terms of Service. By commenting, you agree to these terms. Please flag inappropriate comments.