Are you a seafood lover wondering how to grill those slippery little delicacies known as scallops? We tapped the impressive knowledge of scallop expert Togue Brawn, founder of Downeast Dayboat, to help you grill to perfection and turn this seafood into the super star of your summer BBQ. Selecting your scallops for a BBQ is key. Go for sea scallops over their smaller brothers, the bay scallops. The larger size of the sea scallops allows for more surface area, making them perfect for grilling without fear of losing them through the grates. "I always encourage consumers to buy 'dry' scallops instead of 'wet' ones. They haven’t been sitting in water or other solutions, which makes them more flavorful and grill-friendly," said Brawn. "If you can, try to source dayboat scallops as their quick arrival to your dinner plate guarantees they won’t be waterlogged.”

Choosing scallops for grilling isn’t just about size or wetness; color matters too. Scallops’ naturally come in hues from creamy white to bright orange. "If you happen to find a vibrant orange scallop, consider it a lucky day! Fishermen term these rare finds ‘pumpkins’ or ‘butterscotches’ due to their delightfully sweet taste," advises Brawn.

Preparation is equally crucial. First, remove the 'foot' or adductor muscle on the side of the scallop. Though it performs essential tasks for the scallop, like opening and closing the shell, it has a chewy texture you'll want to leave off your dinner plate. Once removed, aim to dry off the scallops before grilling. Pat them with paper towels to help them achieve those crisp grill marks later on. Lightly brush your scallops with olive oil or clarified butter, then sprinkle with your chosen seasonings.

"My go-to method for cooking scallops, be it pan-searing or grilling, involves wrapping them in prosciutto," Brawn elaborates. "The attraction of bacon-wrapped scallops is undeniable, but the trick lies in getting the bacon crispy without overcooking the scallops. Using prosciutto as a wrap circumvents this issue. It leaves the top and bottom of the scallops exposed, and the more subtle flavor and texture of prosciutto allows the unique buttery, rich taste of the scallops to take center stage."

Grilling scallops need a disciplined and vigilant approach. Cook your scallops quickly and efficiently, around one to two minutes per side, depending on their size, and only remove them once they've transitioned from translucent to opaque. Remember, skewering them using flat skewers or double sticks will make flipping easier and more effective, to ensure even cooking.

Classified as a type of bivalve mollusk, just like clams, mussels, and oysters, scallops are a delightful addition to any BBQ. Sea scallops are a product of cold, deep oceans, while bay scallops come from shallow bays and estuaries. Regardless of their origins, grilling scallops are a must-have at your next backyard BBQ. Partner them with grilled veggies, summer salads, or even some fresh fruity sides like a peach salad, and watch your summer grilling game gotta a notch higher.