Be sure to layout the scallops and pat them dry before putting them through the skewers. Remember to use two metal skewers through each row of scallops. Place scallops back in the fridge while you get the grill going.
Light up a full chimney of charcoal; this will be the perfect amount to fill your pan. While your waiting for the coals to be ready, grab your pan and poke about a dozen 1/4 inch holes in the bottom of it. Place the pan in the center of the grill, then pour in the charcoal once the coals are mostly white.
Next, clean and oil the heck out of the grate. Now we’re ready to grab the scallops and coat them with our special mixture.
Mix together the flour, cornstarch, sugar and oil. Brush the mixture onto the scallops then season them with salt and pepper. Now they’re ready for the grill.
Place them on grill directly above the coals. Let them sit for about three minutes, until they begin to get a little brown sear. Flip the scallops to allow the other side to brown, about another three minutes. That’s it, serve them with the lemon wedges and if you choose to, make one of the sauces below to complement these grilled bad boys.
The perfect scallop will be firm on its sides, have a nice seared exterior and the center should be soft and full of flavor. There’s a fine line between the perfectly cooked center and an overcooked one. You’ll know if it’s overcooked as it will be chewy; nothing to lose sleep over, just add some of the vinaigrette sauce below and better luck next time.