Scallops have a distinct but subtle flavor so don’t go overboard on seasonings or marinades, you’ll cover up their great fresh taste. A bit of olive oil, a squeeze of fresh lemon and a pinch of kosher salt and cracked black pepper is more than enough. A great idea for preparing any small item for the grill is to skewer them. In this case get six inch wooden skewers and soak them in ordinary tap water overnight (this will prevent them from burning while cooking). The next day take the seasoned scallops and feed two to four of them on each skewer (depending on their size). You may want to use two skewers side by side in this process to prevent the scallops from spinning around on the skewers while cooking.

Next, set your grill to cook at a medium direct heat. If you’re using a gas grill set the burners at a medium setting. For charcoal grilling, wait until the coals have burned long enough to become an even light-gray color.  Then spread them out in a single layer over the bottom grate (that should give you the equivalent of a medium heat).

When the grill is hot, place the skewers directly over the heat and allow them to cook for one to three minutes on each side (again depending on their size). You will know its time to turn the skewers when the scallops easily pull away from the grate. That’s it…remove them from the grill and sever them right on the skewers. It’s an easy and fast way to have great fresh grilled seafood with little preparation any time.

Need grilling advice? E-mail the Weber Chefs