Jack Goff wrote:

Oh, and throw away that gas grill... it's truly for the unwashed masses.
Charcoal, and a Weber kettle-style grille, or one of the many other
varieties that are built properly to include variable vents and inlets are
your best choice.

Yes - complexity and mystery is necessary to bemuse and baffle guests
into thinking that secret, arcane art is involved...especially the
wife, if there be one...(though properly-fired charcoal is surely far
superior cookery to propane burners).

It does help to live in an area where our grilling weather is only three
weeks... short of a full year! As opposed to a northern three week grilling
season, it does let us become "one with the grill". :-)

Sound Buddist/mystical. The Dali Lama ordering a burger: "Make me one
with everything..."

What is "grilling weather"? We have 11 months of winter & 30 days of
poor sledding, but we grille & smoke things outdoors year-round. Even
the southern winter tourists in rentals do it (for the high rates they
are ripped off for, they have to do *something* besides watch the 60"
tube, get drunk & ski, yes? It is very important to give them a grille
or two on the snow-covered deck so they will throw most of their beer
cans & kid's diapers off the deck, instead of into the fireplace or hot
tub where they are messier to deal withg).

A microwave? You are kidding, I hope. Microwaved meat taste like...
microwaved meat. Barf.

It is obvious you have never microwaved the shellfish under discussion.
As for freshly shucked big sea scallops, they are even sweeter &
better raw - but not for squeamish flatlanders. :-)