I made scallops with pesto last weekend for company. It was out of this world.

Above all....don't over cook them or they turn to rubber!
I would season very lightly...perhaps rub with crushed fresh garlic and olive oil....and don't grill too long!!!!
Perhaps you might want to cut them in hald to make them thinner rounds....then bearlys ear them.
Linda C

I think that I'd skip the bbq and saute them quickly. They're difficult to gauge and afraid that I'd overcook them on the high grill heat. JMHO

oh Linda, I was wondering for a second - what the heck bearly's ears were. Is that still your keyboard's fault - lol?

Nope....new keyboard....this is one of those PEBKO things,.. LOL!
Linda C

I don't usually grill scallops on the barbie (too tricky and too easy to overcook) but I have had success with skewered scallops wrapped in blanched (mostly cooked) bacon. Just salt and pepper. They came out slightly bacon-smokey and perfectly cooked.

Joe

Yes, my out of this world scallops with pesto were not done on the grill. I was worried that with huge scallops you'd be in danger of charred on the outside not done on the inside issue. I'd sautee them lightly in a pan, as I did with my scallops. Perhaps you could then touch them lightly to the grill, but since I have never done that I would not recommend.

lol. well ignorance is bliss.

I sprayed a grill pan and due to an unforeseen downpour (I covered the grill and it heated WAY up) threw the scallops - just salted and peppered lightly w/ a sprinkling of lime juice) into the HOT pan over charcoal...I stood right there and flipped them quickly as they got some color - and they were wonderful... I could probably never duplicate it - lol.

We had some salt potatoes and a fresh garden salad. yum.

Thanks for all the suggestions. just dodging the raindrops and whatnot, I kind of winged it and got lucky - which is definitely not my usual M.O...

Stacy

It's not likely that one would end up with scallops being too rare cooked on the grill...far more likely that they'd be overcooked.

For next time...

Pre boil good quality bacon strips. Wrap them around the scallops and thread them onto a skewer...I like to leave a wee bit of space between them so that all the bacon is exposed to the heat so it at least partially crisps up.

Make a basic cream sauce and set aside...make it thick enough to stand a little extra moisture added later. Then saute a good quantity of fresh mushrooms in butter, and remove from the pan when almost done. Deglaze the pan with just a little dry sherry or white wine and let it simmer away. You should end up with a minimum amount of moisture in the pan. Add a sprinkling of freshly ground black pepper, and remove the pan from the heat for a bit, until it is still warm, but cool enough not to scorch the cream sauce. Return the cream sauce to the pan, and whisk in some Dijon mustard to taste. Return the mushrooms to the pan and heat through on low.

On a grill the same temp you would use to cook a medium rare steak, brush the grill with oil and cook the scallops.

Remove the scallops from the grill and plate them, topping with the Dijon mustard cream sauce. Be sure and serve them with a mild side dish like rice or couscous to soak up the sauce.

I'm sorry that I don't have exact proportions, but good, big, Eastern scallops are hard to come by around here, and horrifically expensive when you do find them, so I haven't made this dish since I started noting down my measurements as I cook.

thanks, rachelellen. That sounds great - I will save it.