We had my wife’s grandparents over for dinner the other night. They both LOVE Sea Scallops, so at lunch, we put on a backpack, biked down to New Hope Seafood Market, and picked out some amazingly fresh scallops to cook that night. Then came the question of how to cook them. Normally we sear our scallops, and on occasion, we’ve broiled…but we had never grilled them, so we wanted to try that method (which is risky since we were essentially using Gramma, who is an incredible cook, as a guinea pig). Luckily, the marinade added a nice subtle flavour to the scallops, and pre-brushing the grill with olive oil prevented any sticking! In the end, there were no leftovers on any plate, which I consider to be a mark of success! The game of pinochle that we played after dinner was not a success though (at least for Poppop and me)…
Time: 45 Minutes (including marination time)
- Sea Scallops
- Olive Oil
- Dry White Wine
- A quick squirt of lemon juice
- Garlic Powder
- If making brown butter: Butter
- Rinse your scallops under cold water, and pat them dry. Then, place them in a zip top bag, and pour in a little olive oil, white wine, and garlic powder. Put the bag in the fridge, and wait a half hour.
- When the half hour is up, go preheat your grill, and get it so it’s nice and hot.
- When your grill is ready, place your scallops on BBQ skewers (about 4 per skewer), and head to your grill.
- Dip a paper towel in some olive oil, and use tongs to hold it so you can oil your grill grates to prevent sticking.
- Place your scallops on the grill! Cook for about 3 minutes.
- If making Brown Butter, begin to melt your butter over low heat now. When it melts and starts to bubble, whisk as it simmers over low heat and begins to turn brown.
- Flip, and cook for another 2-3 minutes.
- When your scallops have turned tender and changed colour to white, you should be good to go. If you like, check with a meat thermometer to ensure that they have reached a minimum temperature of 130 degrees F.
- Plate, devour, and enjoy!