Join Bon Appétit cover-star Andy Baraghani in the Test Kitchen as he makes grilled scallops with nori, ginger and lime. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference. To make them easier to grill, we thread the scallops onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up. Then hang the skewers off the edge of the grill so you can pick them up with your (gloved) hands—no need for tongs.
Check out the recipe here: https://www.bonappetit.com/recipe/grilled-scallops-with-nori-ginger-and-lime
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Andy Makes Grilled Scallops | From the Test Kitchen | Bon Appétit