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 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. Make sure you cook your scallops until they are no longer translucent in color.

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.



RECIPE
BONEFISH GRILL'S PAN ASIAN SIGNATURE SAUCE

Active time 30 mins
Start to Finish 30 mins
Servings 8

Ingredients
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