Grilled Scallops

Big Green Egg

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:

More...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

Big Green Egg

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.

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