Delicate scallops need only a short marinating period; much longer and, as in ceviche, the acid in the mixture will start to cook the shellfish. Here large scallops are grill-ready after just 15 ...

I’ve always been a sucker for scallops. They’re sweet, meaty, cylindrical and bite-sized. This particular recipe puts scallops at the center of a skewer’s worth of very tasty kebabs. It requires no ...

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Wrapped in partly-fried bacon and skewered, the scallops head for the grill. I bypassed the use of toothpicks to secure the bacon, opting to just use the skewer to do the job. For the most part, the ...

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference. To make them easier to grill, we thread the scallops onto sets ...

Many seafood lovers are already comfortable steaming clams or boiling lobster, but during the summer, when everything's being thrown on the grill, why not toss your shellfish on, too? According to ...

You may have read my previous recipe (you ARE reading them all aren’t you?) on planked salmon. Well, this is more or less the same idea, but we’re cooking scallops. The planks are sacrificial; they ...