We’ve been grilling a lot of shrimp and scallops lately. Susan skewers the Shrimp but I prefer the large Sea Scallops loose on the GrillGrates. The scallops sear beautifully and are easily handled with The GrateTool, although I admit to using my fingers to gently turn and move the scallops before taking them off using The GrateTool.
- melted butter
- lemon juice
- pressed garlic
-Lawrey’s season salt.
Baste the shrimp and scallops prior to grilling in this simple sauce and in less than 10 minutes you have the foundation for a great meal. Serve over pasta, risotto, or rice.
Warm UP the Grill to Medium 450 F Max- no need for a scorching hot GrillGrate. The goal is firm and tender
Give the scallops a 5 minute head start and turn once before putting the skewered Shrimp on the GrillGrates. Turn ship after 2-3 minutes. Off in 5 minutes while still pink (not red- that is over-cooked) and opaque.