Grilled Scallops | America's Test Kitchen

Name: Grilled Scallops | America's Test Kitchen
Ingredients: 1 1/2 pounds large dry sea scallops , 10 to 20 per pound, small side muscles removed; 8 - 12 12-inch metal skewers; Disposable 13- by 9-inch aluminum cake pan; 2 tablespoons vegetable oil , plus extra for cooking grate; 1 tablespoon unbleached all-purpose flour; 1 teaspoon cornstarch; 1 teaspoon sugar; Kosher salt and ground black pepper; Lemon wedges , for serving

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A blazing-hot fire can render scallops beautifully crisp on the outside and juicy within—or cement them to the grates like carbonized hockey pucks.

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Ingredients

1 1/2 pounds large dry sea scallops , 10 to 20 per pound, small side muscles removed
8 - 12 12-inch metal skewers
Disposable 13- by 9-inch aluminum cake pan
2 tablespoons vegetable oil , plus extra for cooking grate
1 tablespoon unbleached all-purpose flour
1 teaspoon cornstarch
1 teaspoon sugar
Kosher salt and ground black pepper
Lemon wedges , for serving