Ingredients
Scale
- 2 pounds sea scallops, jumbo or large size preferred
- 2 heads romaine
- 4 stalks of celery
- Celery salt
- Fresh-ground black pepper
- Olive oil
- ½ cup Buffalo BBQ Sauce
Spicy Blue Cheese Sauce
- 1 cup mayonnaise, Duke’s preferred
- 1/2 cup sour cream
- 2/3 cup blue cheese crumbles
- 1/4 cup buttermilk
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped Smoked Pickled Jalapenos
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon fresh ground black pepper, more to taste
Instructions
- Take the scallops out of their packaging and pat them dry with a paper towel. Place them on a wire rack in the fridge until ready to cook. Do not season them ahead of time.
- Wash the romaine lettuce, and slice the entire head into half, lengthwise. Do this for both of the heads.
- Clean the celery and trim as needed. Leave the stalks in-tact, they will be grilled whole.
- For the Spicy blue cheese sauce: Mix everything together, taste and adjust.
- Preheat the grill for medium-high heat. Make sure your grill grates are very clean, and lightly oil them if you can. Clean, slick grates make sure the scallops cook properly without sticking.
- Remove the scallops from the fridge and place them on a tray. Lightly drizzle olive oil, coating the scallops on all sides. Season with salt and pepper on all sides as well.
- Grill the celery and the romaine first. Lightly oil the vegetables, and place the romaine cut-side down on the grill grate next to the celery. Grill the romaine for about 2 minutes or until char starts to form, and then flip them. Grill for another 2 minutes and remove. Continue to grill the celery and flip to form grill marks. They will take about 6 minutes to grill. Remove when ready.
- Grill the scallops directly over the coals for about 3 minutes, and carefully flip with a thin spatula (avoid using tongs). They should easily release from the grill grates. Brush the scallops with the BBQ sauce, and cook for another 2-3 minutes. Flip one last time and baste with the butter sauce, then remove the scallops from the grill. The internal temperature should be about 115-120°F, which will continue to cook as you take them off the grill.
- Chop up the romaine and celery into smaller pieces for serving as a salad. Plate the salad, and top with grilled scallops, additional bbq sauce as desired, and the spicy blue cheese sauce.
Notes
- Thoroughly dry your scallops off before cooking them. Pat all sides with paper towels to remove any excess liquid.
- Never season your scallops ahead of time. Salt draws out moisture. Make sure you season them just prior to cooking.
- Prep Time: 10
- Cook Time: 10
- Category: Seafood
- Method: Grilling
- Cuisine: Dinner
