cooking scallops

[CDKL6061]

Hello, in a couple of weeks we have a big family gathering, and as we live by the coast, we're going to have a fish theme, and what we cook will depend on what we catch that morning, now, I'm ok with Sea Bass etc, but I'm able to get scallops, and would like to try some, so any advice or opinions welcome on cooking some scallops would be welcome as I've never done them before.
Thanks in advance Chris

[biggus_richus]

I've only ever pan fried them, medium heat, 2-3 minutes per side.

I guess they could be skewered and grilled on the BBQ though.

[jotch]

If you get them in the shell then can't see why they couldn't go on the BBQ as a direct grilling...not sure about a low and slow smoke for them tho.

[Chris__M]

I like to drench them in seasoned lime juice, wrap them in pieces of streaky bacon, then cook them depending on size - large king scallops can go straight on the BBQ, but smaller ones are best skewered. I tend to skewer even big ones, as it also makes it easy to serve, and takes care of portion size.

They take next to no time to cook - done in about 10 mins - turn them constantly (which is where skewers are more practical), and do not overcook. You want the outside to be *slightly* charred and the inside just warm.

[LM600]

A little olive oil
A little lemon juice
Pimenton

Scallops

Streaky bacon

Mix the first three ingredients together to make a loose marinade.

Wrap each scallop in a piece of streaky and secure with a tooth pick or do a bunch at a time and skewer.

Marinate the scallops for about ten mins - the lemon will 'cook' the scallops if left too long.

Sear the scallops over a HIGH heat until caramelised and the bacon is done.

OR...

If in the shell, just dot with some garlic butter and grill up.

[CDKL6061]

Hello, and thanks for the suggestions, thinking of having a trial run this weekend at a couple of them, (thats once the lambs finished smoking )

[CDKL6061]

To all those that gave me some suggestions, this is how I did the scallops last weekend, nice and simple, wrapped in chirozo on bamboo skewers, sometimes simple is possibly best, but for the rest of the day, 1st started smoking a large shoulder of pork with a chilli based rub, a few of hours in, added a duck, seasoned with garlic, salt & pepper, and few minutes later added about 10 jacket potatoes. sat back and enjoyed the afternoon sun and some beers, once cooked, took the pork & duck off to rest, and started some corns with the husks still on, put a cast iron wok on to warm, moved the corn around, put live mussels in the wok, along with seasoning and white wine, and put the scallops on in place of the now cooked corns. Result was a seafood starter and meaty maincourse for 9 people, all on a Weber one touch premium.