The best grilled scallops are crisp on the outside and tender on the inside—perfect to plunk on top of arugula salad, buttered spaghetti, creamy risotto, you name it, or served alongside everything from potato salad to charred corn. The worst grilled scallops, meanwhile, are overcooked and rubbery and not at all what we want.
To help you reach Peak Scallop Perfection (it’s out there!), we called in food writer and classically trained cook Christine Burns Rudalevige, who shares her top nine cooking tips below—plus, a ruby red grapefruit and chile glaze that the scallops totally love. (Psst: They also love an extra-cold rosé to go with.) And for even more A+ grilling recipes, tips, and tricks, check out our book Any Night Grilling by Paula Disbrowe. Now, fire up the grill and let’s get started.