How do you cook scallops on a ninja woodfire grill?

What are scallops?

Scallops are a delicious type of shellfish that are popular in many cuisines around the world. They have a soft, creamy texture and a sweet, delicate flavor that pairs well with a variety of ingredients. Scallops can be prepared in many different ways – seared, baked, grilled, sautéed, etc. One great way to cook scallops is on a woodfire grill like the ninja grill. The high heat from the woodfire grill allows the scallops to caramelize on the outside while remaining moist and tender on the inside.

Benefits of cooking scallops on a woodfire grill

There are several benefits to cooking scallops on a woodfire grill:

More flavor – The smoke from the woodfire adds extra depth and smoky notes to the scallops.
Better sear – The high heat from a woodfire grill lets you get an excellent sear on the scallops, creating delicious caramelization.
Temperature control – Woodfire grills allow very precise control over temperature compared to gas or charcoal grills.

Imparts flavor while cooking – Since the scallops cook directly over the fire, they absorb flavorful compounds from the burning wood.
Fun to use – Grilling over a live fire is enjoyable and imparts a rustic, charred flavor.

So if you want scallops that are packed with smoky woodfired flavor, grilling them on a woodfire grill is a great option.

Choosing good scallops

When shopping for scallops, look for dry packed scallops rather than scallops soaked in preservatives. Dry packed scallops look ivory or cream colored and feel sticky to the touch. Wet scallops are bright white and slippery. High quality dry scallops ensure the scallops will caramelize and sear properly on the grill rather than stew. Opt for large sea scallops if you can find them, as smaller bay scallops can overcook quickly.

Woodfire grill preparation

Before grilling scallops, make sure your woodfire grill is preheated properly to achieve a hot fire. Use hardwoods like hickory, oak, or maple for the fullest flavor. Construct the fire on one side of the grill so you can cook the scallops over direct heat while having a cooler zone to move them to if needed. Clean the grates and brush them with oil to prevent sticking. Have tongs, a spatula, and a tray ready before placing scallops on the grill.

Seasoning the scallops

First, pat the scallops dry with paper towels to remove excess moisture on their surface. This helps promote browning and prevents steaming. Drizzle the scallops lightly with oil and rub over the scallops. Then season them with salt and pepper. Go light on extra seasonings, as the smoke flavor will be the star. You can use a dry seasoning rub if desired. Press the seasoning into the scallops so they are coated all over. Allow them to sit at room temperature as the grill heats up. The salt will draw out some moisture to further aid browning.

Grilling process

Place the scallops directly over the hot side of the grill. Resist the urge to move them right away. Let them sear untouched for 2-3 minutes. When they naturally release from the grates, flip them with tongs. Grill the other side for another 2-3 minutes for medium doneness. This ensures a good char while keeping their interior tender.

Move the scallops over to the cooler side of the grill if they are browning too quickly. You can also tent them with foil. Grill them until they are opaque in the center and reach an internal temperature of 135-140°F. Take care not to overcook them, as they can become rubbery.

Grilling times will vary based on thickness and size. Approximate grilling times are:

Scallop Size	Grilling Time Per Side
Small (30 count)	1-2 minutes
Medium (20 count)	2-3 minutes
Large (10 count)	3-4 minutes

Use these times as a guide, keeping a close eye to prevent over or undercooking.

Serving and garnishes

Wood grilled scallops make a fantastic entree or appetizer. They pair well with grilled vegetables like zucchini, squash, Brussels sprouts, or asparagus. For a heartier meal, serve over creamy polenta or risotto to contrast with the sear. Fresh herbs like chives, basil, tarragon or parsley add a pop of color and freshness. The scallops need little adornment beyond basics like lemon wedges, compound butter, or a drizzle of high quality olive oil. A squeeze of citrus brings out their sweetness. Enjoy these smoky grilled scallops hot off the grill for an impressive dinner.

Tips for perfect woodfire grilled scallops

Follow these tips for the best results when cooking scallops on a woodfire grill:

Pat scallops very dry before grilling.
Use natural hardwoods like hickory or maple.
Clean and oil the grill grates well.

Get the grill very hot before adding scallops.
Don’t move the scallops after placing them on the grill.
Flip only once during cooking.

Pull them off the heat a little before they are done.
Let them rest 3-5 minutes after grilling.
Don’t overcrowd the grill.

Use a grill basket if scallops are small.

Full woodfire grilled scallop recipe

Now that you know how to grill scallops on a woodfire grill, here is an easy recipe to try:

Ingredients:

1 1⁄2 pounds large, dry-packed scallops

2 tbsp olive oil
2 tbsp butter, melted
3 cloves garlic, minced

1 tbsp fresh lemon juice
Salt and pepper to taste
Fresh parsley or chives for garnish

Lemon wedges

Directions:

Heat a woodfire grill to high heat, around 500°F.
Pat scallops dry thoroughly with paper towels.

Brush scallops on both sides with olive oil and season generously with salt and pepper.
Place scallops directly over hot side of grill. Sear untouched for 2-3 minutes per side until nicely charred.
Move to cooler side of grill if browning too quickly.

Grill until opaque in center and 135°F internally, about 4 minutes per side.
Combine melted butter and garlic. Brush onto scallops after flipping.
Remove scallops from grill and drizzle with lemon juice.

Garnish with chopped fresh herbs and serve immediately with lemon wedges.

The hot woodfire grill is the key to deliciously caramelized scallops with a smoky essence. Cooking them over the intense fire of the ninja woodfire grill results in an amazing char that takes these tender scallops to the next level. Enjoy this easy grilled entree on a cool evening for a taste of summer. The naturally sweet scallops pair perfectly with the smoke and fire flavors from the grill.

Common mistakes to avoid

It’s easy to overcook scallops into rubbery hockey pucks. Avoid these common pitfalls when grilling scallops:

Don’t grill scallops when they are icy cold or still wet. Ensure they are dry and have warmed up slightly.
Don’t use too much oil. A light coating is sufficient.
Don’t move the scallops repeatedly. Let them sear and release naturally before flipping only once.

Don’t grill them over direct high heat the whole time. Use a two zone fire.
Don’t cook too many scallops at once. Overcrowding drops the temperature.
Don’t cook scallops too long. Judge doneness by opacity, not by time.

With proper preparation and using a hot grill, it’s easy to achieve tender, juicy scallops encrusted with charming grill marks and smoky flavor. Avoid the common mistakes above for scallop perfection.

Cooking scallops thoroughly

When grilling scallops, it is vital that they are cooked thoroughly to an internal temperature of 145°F-155°F to eliminate bacteria and pathogens. Here are some tips to ensure scallops are fully cooked:

Use a food thermometer to check temperature in thickest part of scallop.

Cut into a scallop to check for opaque, milky interior with no translucent parts.
Time the grilling based on size and thickness. Large scallops need about 4 minutes total.
Adjust heat to avoid charring exterior before interior is cooked.

Turn scallops over at least once to cook both sides.
If uncertain, cook a minute or two longer until scallops are definitely opaque.
Let scallops rest 3-5 minutes after grilling before serving.

Proper food handling is also key. Store scallops on ice at 32°F if storing before cooking. Only thaw in refrigerator, not at room temperature. Discard any scallops with an off smell or sliminess. Taking these precautions will allow you to enjoy delicious woodfire grilled scallops safely.

Adding woodchips for extra smoky flavor

For intensified smoky flavor, try adding woodchips to the fire when grilling scallops. Good woods to use are apple, hickory, mesquite or cherry. Avoid soft resinous woods like pine. Soak woodchips in water for 30 minutes before grilling. Scatter soaked chips directly onto the hot coals. As they burn, the woodchips will infuse the scallops with savory smoke. Adding a handful or two of woodchips really boosts the smoked essence. This works great with meats too. The combination of searing heat and fragrant woodsmoke is sensational. Just watch closely to avoid acrid smoke or too much charring if using extra chips.

Make it a full meal

Perfectly caramelized woodfire grilled scallops already taste amazing on their own. But why not turn them into a full meal? Simply grill up some additional sides and dinner is served. Try these tasty pairings:

Grilled corn on the cob – Brush with olive oil and season with salt and pepper before grilling. Crisp corn kernels pair wonderfully with succulent scallops.
Grilled bread – Quickly toast slices of crusty bread right on the grill. Great for sopping up any juices.
Sauteed spinach – Cook spinach with olive oil and garlic in a pan. Wilt it down as a bright, healthy side.

Grilled asparagus – Toss spears with oil and seasonings before grilling over direct heat until lightly charred and tender.
Tomato salad – Mix tomatoes with balsamic vinegar, olive oil and basil for a fresh accompaniment.
Brown rice – Cook up a pot of nutty brown rice to round out the meal.

With a protein, veggie sides, and carbohydrates, you’ve got a fast, well-rounded dinner using the woodfire grill. Get everyone involved to grill the components at the same time for easy outdoor dining.

Skewered scallop variations

For a fun twist, try threading grilled scallops onto skewers for a pretty presentation. Double skewer them to make turning easier. Here are some skewered scallop ideas:

Scallops and shrimp – Alternate scallops and shrimp on the skewers for a surf and turf duo.

Scallops and vegetables – Thread scallops with chunks of zucchini, tomatoes, mushrooms or other veggies.
Scallops and stone fruit – Combine scallops with wedges of peaches, nectarines, plums or apricots.
Scallops and citrus – Place slices of orange or grapefruit between scallops down the skewer.

Scallops and bacon – Wrap each scallop with a slice of bacon secured with a toothpick.

Grill the skewers over direct heat until the scallops are opaque and bacon or fruits are browned. Turn the skewers frequently and brush with glazes or dressings as they cook. Serve the vibrant skewers on a bed of arugula or over noodles. The presentation possibilities are endless.

Global inspirations for grilled scallops

While plain woodfire grilled scallops are delectable, you can give them more flavor with marinades, rubs, sauces and glazes inspired by cuisines worldwide. Some ideas:

Mediterranean –

Marinate scallops in lemon juice, olive oil, oregano, and garlic
Brush with chimichurri sauce
Top with tapenade or romesco sauce

Latin –

Rub scallops with chili powder, cumin, lime zest and Sazón
Serve with avocado salsa
Garnish with queso fresco and cilantro

Asian –

Marinate in soy sauce, sesame oil, ginger and brown sugar
Glaze with hoisin, chili garlic or eel sauces
Top with a sprinkle of furikake seasoning

Indian –

Coat scallops in garam masala, curry powder, cumin and yogurt
Brush with mango chutney glaze on the grill
Squeeze lime juice over the top

Let your inspiration guide you to create globally inspired woodfire grilled scallops. The smoky fire flavors will enhance any marinade, sauce or seasoning.

Safety tips for grilling scallops

When cooking scallops on a high-heat grill, follow these safety tips:

Defrost scallops properly in the refrigerator, not at room temperature.

Wash hands, prep area, and tools well before prep.
Use separate cutting boards for scallops and produce.
Cook scallops to 145°F minimum internal temperature.

Don’t reuse marinades used on raw scallops.
Refrigerate leftovers within 2 hours.
Clean grill grates before and after use to remove residue.

Keep raw and cooked scallops separate.

Also take care around the hot grill:

Don’t leave a fired up grill unattended.

Keep children and pets away.
Use proper tools and mitts.
Be cautious of loose clothing around flames.

Position grill in a safe area away from buildings.

With sound prep and usage, you’ll find woodfire grilled scallops are a safe, tasty meal to enjoy all summer long.

Conclusion

Cooking scallops on a woodfire grill like the ninja imparts an incredible smoky essence and charred exterior that complements their sweet, briny flavor. Allowing them to sear over intense heat while grilling until just opaque inside results in the perfect scallop texture. Combining the heat of an open woodfire with the tender bite of a fresh scallop is a magical pairing. Whether enjoying skewers or a full surf and turf dinner, woodfire grilled scallops are sure to be a hit. Just be sure to pat them dry, don’t move them too much, let them caramelize and pull them off at just the right moment. Follow these simple tips for showstopping scallops with a kiss of smoke and flame.