Bay scallops are small mollusks that are tender and delicious. Grilling bay scallops can be tricky, due to their small size, but placing the scallops on skewers can help keep the tiny, tasty treats from falling between the grill grates. Bay scallops cook on the grill in a flash, making them a simple and fast dinner option any night of the week. Pair bay scallops with bacon, either crumbling your finished dish with cooked bacon, or wrapping raw scallops in bacon before grilling, for an elegant, impressive appetizer or main course.
Light your charcoal grill, or preheat your gas grill on high heat. Place the grill grates directly over the heat source, and close the lid.
Soak wood skewers in water, if you are using them, to prevent the skewers from burning during grilling.
Rinse the scallops under cool running water, and use the paring knife to remove the crescent-shaped muscles you may find still clinging to some of the scallops. Discard these muscles.
Sprinkle salt and pepper over the scallops.
Thread the scallops onto the skewers, sliding the sharp end of a skewer through each scallop's sides so that the widest surface of the scallop will lie face down on the grill. Make sure not to overcrowd each skewer.
Use tongs to rub a paper towel soaked in olive oil on the grill grates to prevent sticking.
Place the scallops on the grill and cook for about 2 to 3 minutes per side, until the scallops are opaque and firm.
Use the tongs to remove the cooked scallops from the grill, and place them on a serving plate. Remove the scallops from the skewers, and serve them with your favorite sauce or alone with lemon wedges.
- University of Rhode Island: Bay Scallop
- "The Globe and Mail"; Chef’s Recipe: Grilled Qualicum Bay Scallops With Peaches and Cream Corn Ragout; Rob Feenie; August 2010
- "Steven Raichlen's BBQ USA: 425 Fiery Recipes From All Across America"; Steven Raichlen; 2003
- "Real Simple"; Scallops; Jenny Rosenstrach