[youtube https://www.youtube.com/watch?v=yGlTyKn9Orw&w=580&h=385]
Ultimate Meat Smoking Guide Free Giveaway – promos.mycavetools.com/smokeguide – Limited Time Promotion
http://cavetools.com/youtubekspromo 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. Get more tips and tricks from: http://www.cavetools.com
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. Go for jumbo (usually about 10 scallops per pound) or giant (usually between 15 and 20 per pound). Scallops grill best naked. Marinades can hide their flavor and cause flare-ups that scorch the scallops. You only need a finishing glaze with a sweet undertone and a finishing kick.
Keep your scallops as dry (blotting with paper towels helps) and cold as possible. And get your grill grates as clean as possible and coated with neutral, high-smoke point oil (such as grapeseed or canola). This juxtaposition of cold flesh and a hot, oiled grate prevents sticking. Season them with salt and pepper just before you slap them down on the heat.
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