The following messages were posted on the BGE Forum on July 21st in response to a request by KennyG - each sounds interesting and each could yield some great results.

Posted by Grillin Bill 

Great to talk to you again. Did scallops last night as a matter of fact. Need to use the big boys (sea scallops). Drop them in boiling water for 60 sec. no more no less (learned from Chris Schlesinger author of Thrill of the Grill and License to grill. Take out of boiling water and drain. Put in bowl with oil and favorite seasonings. I used Foxpoint Seasoning from the Spice house, salt & pepper, and lemon juice. Place on skewers. I put on skewers so that when I laid skewers on the grill the scallops would lay flat and not on their side. Grilled over med high heat and seared the . They were fantastic. You might use a grill topper if you have one. Any seasoning will work or just use salt & Pepper and lemon juice. Talk to you soon.
Grillin Bill

Posted by BluesnBBQ  

I've done scallop kabobs. I marinated them in fresh lime juice, olive oil, fresh minced garlic and white pepper. I think I marinated them for a little under an hour. I put them on skewers with onion and pepper slices, and grilled them at around 300 for maybe 15-20 minutes. I don't remember if I used any wood, but they were great!

Posted by Zip  

I will give you this disclaimer, I don't eat them but have blackened them several times. Dipped them in melted butter mixed with some liquid crab boil and rolled them in Paul Prudhomme's Blackened Seafood Seasoning. We have used the seasoning mix below as well for a homemade blackened seasoning.

1 TBS Hungarian paprika
1/2 tsp salt
1/2 tsp thyme
1/2 tsp oregano
3/4 tsp white pepper
3/4 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Old Bay

Cooked them over very high heat like searing a steak, cooked very quick.

Ashley

Posted by Spin  

I am occasionally able to get same day fresh sea scallops directly from the boat and recommend Grillin' Bills suggested method. The cook is quick (1.5 min/side @ 400F). A dipping butter we like is:

1/2lb - unsalted butter
1/2 - roasted red pepper
1/2 - green pepper
1 - clove garlic (not elephant)
fresh parsley

Puree all ingredients (except butter) in a food processor until close to liquid. Stir into room temp butter until well mixed. Salt to taste.

Spin