I picked up some jumbo oysters and scallops to grill.
BBQ oysters are a pretty phenomenal thing. Grill until they pop open, rip the top shell off, spoon some BBQ sauce on (we had some homemade leftover that we canned a few months ago), and cook until the sauce bubbles around the edges. You can also shuck them first, but it's a little more work. It's probably the better way to do it - since oysters cook so fast, you can be a little more delicate on them, but both ways work
I ended up skewering the scallops but that was probably overkill. They were cooked perfectly inside but didn't have as much crust or color on the outside as I would have like. Next time I would probably do them directly on the grate without a skewer, and get them on a little sooner over a hotter fire (fire died a a bit after cooking the oysters for an appetizer and getting the veggies mostly cooked). Served with some Israeli pearl couscous, grilled zucchini, green onions, and jalepeņos.
Topic: Seafood Grill (Read 1285 times)
