Get Your Grill On

For a bit of a change of pace, I decided to try some big ol’ scallops on the Big Green Egg.

I started with a little over a pound of fresh diver sea scallops. Half of them went into a Thai marinade:

• 4T sweet chile sauce
• 1T lime juice
• 4T soy sauce.

The other half were marinated in my version of Wish Willy’s lime chili marinade that we had in Belize:

• 2 garlic cloves crushed
• 1t fresh ginger grated
• 2T chopped cilantro
• 1T hot sauce (preferably Marie Sharp’s)
• 1T soy sauce
• 1T honey
• 3T fresh lime juice

After marinating for an hour, I threaded the scallops onto wooden skewers that had been soaked in water, and put them on the grill. They were cooked direct on the BGE at about 400°F for about 2 minutes per side. Note that the BGE’s grate extender that helped keep the scallops moist. Scallops are done when they lose their translucence and turn firmer and opaque, not a moment longer.