They’re harvested on a boat that spends less than 24 hours at sea, meaning the scallops are not waterlogged by long-term storage on ice. Preheat a gas or charcoal grill to very high heat (around ...

10 cm Fresh ginger, peeled and thinly sliced 5 cm Galangal, peeled and thinly sliced Lightly season the scallops and toss with a few teaspoons vegetable oil - avocado oil works well. Heat a heavy ...