CHARCOAL-GRILLED SEA SCALLOPS

CHARCOAL-GRILLED SEA SCALLOPS image

Yield 4 servings

Number Of Ingredients 10

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Ingredients

1 1/2 pounds large dry sea scallops, 10 to 20 per pound, small side muscles removed (see related video)
8 - 12 12-inch metal skewers
Disposable 13 by 9-inch aluminum roasting pan
2 tablespoons vegetable oil, plus extra for cooking grate
1 tablespoon unbleached all-purpose flour
1 teaspoon cornstarch
1 teaspoon sugar
Kosher salt and ground black pepper
Lemon wedges, for serving
1 recipe vinaigrette, optional (see related recipes)

Steps:

1. Place scallops on rimmed baking sheet lined with clean kitchen towel. Place second clean kitchen towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature, covered with towel, for 10 minutes. With scallops on flat work surface, thread onto doubled skewers so that flat sides will directly touch grill grate, 4 to 6 scallops per doubled skewer. Return skewered scallops to towel-lined baking sheet; refrigerate, covered with second towel, while preparing grill. 2. Light large chimney starter mounded with charcoal (7 quarts, about 120 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 25 minutes. Meanwhile, poke twelve Â½-inch holes in bottom of disposable aluminum roasting pan and place in center of grill. Empty coals into pan. Loosely cover cooking grate with large piece of heavy-duty aluminum foil; position grate over coals, cover grill, and heat grate until hot, about 5 minutes. Remove foil with tongs and discard; scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe grate. Continue to wipe grate with oiled paper towels, redipping towels in oil between applications, until grate is black and glossy, 5 to 10 times. 3. While grill is heating, whisk oil, flour, cornstarch, and sugar together in small bowl. Remove towels from scallops. Brush both sides of skewered scallops with oil mixture and season with salt and pepper. Place skewered scallops directly over hot coals. Cook without moving scallops until lightly browned, 2Â½ to 4 minutes. Carefully flip skewers and continue to cook until second side is browned, sides of scallops are firm, and centers are opaque, 2 to 4 minutes longer. Serve immediately with lemon wedges and vinaigrette (if using).