Bob Correll
R.I.P. 3/31/2022
I plan to grill some scallops in the next day or so, a first for me.
My concern, over cooking, or under cooking.
I'm thinking SPOG seasoned, on skewers, direct for color, then indirect and basted with butter until done, and served with lemon wedges.
I know they won't take long, but don't know if I should go by color (opaqueness) alone, and/or check for temperature.
In a cast iron skillet would be easier I'm sure, but would like to do them over coals.
Thanks for any advice.
Purchased from frozen Aldi, now thawing in the fridge.
My concern, over cooking, or under cooking.
I'm thinking SPOG seasoned, on skewers, direct for color, then indirect and basted with butter until done, and served with lemon wedges.
I know they won't take long, but don't know if I should go by color (opaqueness) alone, and/or check for temperature.
In a cast iron skillet would be easier I'm sure, but would like to do them over coals.
Thanks for any advice.
Purchased from frozen Aldi, now thawing in the fridge.