Barbecuing delicate seafood can be problematic, simply because it is so easy to overcook resulting in chewy and dry seafood. The perfect solution is using your ceramic heat deflector or pizza stone, to cook indirectly, this still gives flavour to your seafood and makes life a lot easier.
About 2 hours before BBQing, soak the squid in a bowl of milk and salt & pepper. This was a tip given by a good friend and it stops the squid going rubbery and tough. I highly recommend it !
The scallops I mixed with a little olive oil and pepper and left to rest. As squid and scallops are so lean, they require some fat such as oil or butter during cooking.
Set your Kamado Joe up with the deflector plates on the high position. Once your Kamado Joe has reached 280-300 C you are ready to start cooking.
Both the squid and scallops can be cooked at the same time and it is as easy as placing the food on the deflector plates and cooking each side for 2 – 3 minutes or until browned and opaque – turning once. Just before removing from the heat, squeeze a little lemon juice over for extra flavour.
How easy is that ?