Scallops in Sesame Marinade

These grilled scallops get an overnight soak in a marinade that hits every note: sesame oil for nuttiness, hoisin for sweetness, soy sauce for salt, dry sherry for depth, vinegar for tang, and fresh ginger and garlic for bite. By morning, the scallops have absorbed all of it.

The grilling setup here is smart. Coals arranged in a circle with an opening in the middle means the skewers cook over indirect heat with radiant warmth from the sides. Scallops are delicate and dry out fast over direct flame, so this gentler approach keeps them plump and just opaque through the center.

Brush the reserved marinade over the scallops as they grill. Each pass adds another layer of that sticky, caramelized glaze that chars slightly on the hot surface and builds incredible flavor.

Chef Tips

• Pat the scallops completely dry before they go into the marinade bag. Surface moisture dilutes the marinade and prevents it from penetrating.
• Use metal skewers, not bamboo. Metal conducts heat to the inside of the scallop, helping it cook more evenly.
• Six to eight minutes total, turning once. The moment they turn opaque and feel firm to gentle pressure, pull them. Overcooked scallops turn rubbery and no marinade can save them.

Variations

• Broiler method: No grill? Broil the skewers on a sheet pan 4 inches from the heat for 3 to 4 minutes per side.
• Scallop lettuce wraps: Slide the grilled scallops off the skewers into butter lettuce cups with sliced scallions and a drizzle of extra marinade.