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 the 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.