How to Choose, Prep, and Cook Scallops Perfectly

Learning how to cook scallops perfectly starts with choosing the right ones. For the best scallops for grilling, always opt for dry scallops, which haven’t been treated with preservatives and allow for better browning and flavor. Wondering how to tell if scallops are fresh? Look for a firm texture, a mild sea-like smell, and a slightly translucent appearance. U/10 scallops — meaning fewer than 10 scallops per pound — are ideal for searing thanks to their large size, which creates a tender interior and a beautifully caramelized crust on the grill. Before cooking, pat the scallops dry and remove the small side muscle. When it’s time to grill or sear, use high heat and avoid overcrowding, which can cause them to steam instead of sear. Mastering these simple steps ensures perfectly cooked scallops every time — tender, flavorful, and packed with restaurant-quality results straight from your backyard grill.

Quickfire vs Low-and-Slow: When Speed Wins in Outdoor Cooking

Outdoor cooking with a Kamado Joe is all about mastering technique — and knowing when to go quickfire vs low-and-slow. Recipes like this grilled scallop roll shine with high-heat grilling, where the goal is speed, sear, and bold flavor. The Kamado Joe Classic Joe® Grill - Series II excels at this with its ability to reach high temperatures fast, perfect for seafood, steak, and weeknight grilling. On the other side, the Kamado Joe Classic Joe® Grill - Series III is built for low-and-slow BBQ, ideal for brisket, pork shoulder, and smoky ribs that require hours of steady heat. So when should you use each method? Opt for quick outdoor cooking when time is short or you want clean, charred flavor. Choose low-and-slow smoking when you’ve got time to build depth and complexity. Whether you’re team sear or team smoke, Kamado Joe has you covered — it’s all about choosing the right tool for the taste you crave.

Flavor Boosters: Seasonings That Elevate Seafood on the Grill

Grilling seafood is all about enhancing its natural sweetness with bold, complementary flavors. Chef Eric leans into ingredients like togarashi, dehydrated citrus, and seaweed to bring a modern, umami-packed twist to grilled scallops and other seafood dishes. These unique seasonings not only add depth but also help create crave-worthy crusts and finishes over high heat. Looking to elevate your next seafood cookout? Start with these standout blends:

• Togarashi – A Japanese spice mix that brings heat, citrus, and sesame for a complex kick
• Dehydrated citrus zest – Adds brightness and a slightly bitter edge that balances rich seafood
• Crushed seaweed – Delivers a salty, oceanic umami that complements shellfish beautifully
• Smoked paprika and lemon peel – A smoky-citrus pairing that’s perfect for grilled fish and scallops