More from Joey’s Pit-
http://www.northeastbbq.com
Step one was to place the scallops on a paper towel to dry them off.
Then season them with a generous coating of Sea Salt.
Put a half a chimney of coals into the Weber Charcoal baskets and then get your Lodge skillet heated up.
Next put a couple of turns of EVOO and a couple of tablespoons of clarified butter in the skillet and place your scallops down flat onto the skillet surface.
The key is to not move the scallops on the skillet to let them develop that golden browning effect. Resist checking the bottom for at least two minutes. Once you see good color, flip em over-
Let them develop the same color on the other side. The smaller ones will cook faster so if you need to, leave the larger scallops on for a minute longer. (You could also cut them in half)
Buttery goodness!
Good Morning Gloucester 
Those look fabulous!!!
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Start to work on the menu Joey! I see you are testing recipes for “CAPTAIN JOE’S WATERFRONT GRILL AND SMOKEHOUSE” in East Gloucester
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That looks delicious. I would eat them for breakfast!
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How much of the charcoal flavor makes it into the scallops? Lid on? I’ve not used cast iron on the grill – yet.
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They were succulent. Like succulent succulent!
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