Thread scallops onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up. Hang the skewers off the edge of the grill so you can pick them up with your (gloved) hands—no need for tongs. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
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Grilled Scallops with Nori
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