If you cannot grill for one reason or another and your broiler never seems to get hot enough, but you want shellfish with a charred exterior and want to keep fat to a minimum, pan-grilling is the answer. If you use a nonstick skillet, you can eliminate the oil entirely.
If you do not have an exhaust fan, preheat the ovenΓÇöpreferably with a baking stone in itΓÇöto its maximum setting for at least 15 minutes before beginning cooking. Heat a large, heavy skillet over medium-high heat for 3 to 4 minutes. Toss to coat well:
2 tablespoons olive oil
1 1/2 to 2 pounds large or extra-large shrimp, peeled, deveined if desired; scallops; or cut-up cleaned squid
Turn on the exhaust fan. Increase the heat under the pan to high for 30 seconds if your stove is gas, 1 minute if electric. Add the shellfish in small handfuls to the skillet, distributing them evenly so that they are all touching the panΓÇÖs surface. If you do not have an exhaust fan, place the pan in the oven as soon as it begins to smoke. Otherwise, begin to turn the shellfish 1 1/2 to 2 minutes after the first ones have hit the pan. Brown the second side for an equal amount of time, until firm. If necessary, reduce the heat a little bit and cook for another minute or two. Shellfish finished in the oven will be done in a similar amount of time, about 4 minutes. Sprinkle with:
