Grilled scallops can be wonderful, but you must take special care or risk overcooking them. Only attempt to grill dry, or “diver,” scallops (they should be creamy in color, not bright white, and look firm). Blot the scallops completely dry, brush generously with olive oil, and season with salt and pepper before grilling over medium-high to high heat for no more than 2 minutes per side. One way to make grilling a bunch of scallops more manageable is to thread them on wooden skewers (soak the skewers in water for 30 minutes before using), so you only need to flip each skewer, not each individual scallop. If you use two skewers in parallel, the scallops won’t roll around, notes Richard 16, who recommends laying the scallops flat on a work surface so you can skewer several at a time and have them nicely aligned.
Board Link: Grilling scallops
Saw a really cool addition on some cooking show that had Bittman and Eric Rupert where they skewered 3 scallops and between them strung a slice of thick cut bacon ( looked like a ” S” around the scallops) …grilled scallops and bacon .