Grilled Sea Scallops
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These Grilled Sea Scallops are marinated in lemon and garlic, then grilled to perfection for the ultimate seafood meal. I love that I can have them ready in under an hour, and they work great as either an appetizer or a main dish. My family always asks for them again and again.
It’s grilling season, and one of my favorite things to cook (besides steaks, of course) is seafood. Why? Because it’s simple to prepare and cooks in minutes, I know you’ll agree with me on that. If you’re the same way and love it too, you’ve got to try my grilled oysters or my easy grilled salmon recipe.
Grilled Scallops
Grilled scallops are simply scallops that are coated in oil, seasoned, and grilled over high heat until their desired internal temperature is achieved. There are many ways to serve grilled scallops, including using a rub or marinade. This will enhance the flavor of the shellfish; however, they are delicious when prepared only with salt and pepper.
Scallops are delicate and the first thing you need to do is remove the “foot” from the scallop. The foot is the little muscle that secures the scallop to the shell. It’s as easy as pulling it right off the scallop and discarding it.
Ingredients and Substitutions
- Scallops – I used dry-packed fresh 10/20 wild-caught sea scallops. You can use any size sea scallop larger than these up to under eight sizes.
- Oil – Olive or avocado oil is great to use.
- Garlic – This is used in the marinade to help enhance the flavor. You can substitute with one tablespoon of garlic granules or powder.
- Lemon – Some lemon juice will help brighten up the flavor of the scallops.
- Seasoning – I keep it simple by seasoning just with salt and pepper.
How to Make Grilled Scallops
Marinate the scallops: First thing I do is add the scallops to a medium bowl with the oil, garlic, lemon juice, salt, and pepper. Then I mix everything together, cover the bowl, and let it marinate in the fridge for anywhere from 2 to 24 hours, the longer it sits, the more flavorful it gets.
Grill the scallops: I preheat the grill to somewhere between 450 and 550 degrees. Once it’s hot, I place the scallops on the grill and cook them for 3 minutes on one side, then flip and cook for another 30 seconds. This gives them a perfect medium-rare to medium doneness, and then they’re ready to serve.
Chef Tip + Notes
If you are nervous that the scallops will fall through the grill grates, you can use two skewers pierced through 6-8 scallops. The skewers should be about a ½” inch from each other all the way through so that the scallops are balanced and not turning when lifting them up on the skewers.
- Use dry scallops if possible: I always look for dry-packed scallops since they don’t have added preservatives or water. They sear better and have way more flavor.
- Marinate longer for deeper flavor: I let the scallops marinate for at least 2 hours, but if I plan ahead, I go the full 24. The garlic and lemon really soak in and make a big difference.
- Preheat the grill properly: Getting the grill nice and hot before adding the scallops is key. It helps them caramelize on the outside without overcooking the inside.
- Don’t overcook: Scallops only need a few minutes. I cook them just until they’re slightly firm and have that nice golden crust on the outside.
- Serve immediately: These are best right off the grill. I always have the sides ready to go so I can serve them while they’re still warm and juicy.
Serving Suggestions
For this recipe, I serve the scallops with chive oil, roasted cherry tomatoes, and a creamy polenta to round out the plate. If we’re having a bigger gathering, I’ll usually add my ranch potatoes on the side and finish the meal with a slice of pistachio cake, it’s been a big hit lately.
Make-Ahead and Storage
Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.
How to Reheat: Re-grill the scallops in the exact same method but cut the cooking times in half so as to not overcook.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing them un-cooked.
More Seafood Recipes
Grilled Sea Scallops
Ingredients
For the Scallops:
- 2 pounds 10/20 Alaska Wild Caught Scallops, feet remove
- 3 tablespoons olive oil
- 4 finely minced cloves of garlic
- juice of 1 lemon, then thinly sliced
- coarse salt and fresh cracked pepper to taste
For the Accompaniments:
- 5-6 bunches of cherry tomatoes on the vine
- 1/2 cup olive oil + 3 tablespoons
- 1 bunch of fresh chives
- juice of 1 lemon
- 1 polenta recipe
- coarse salt and fresh cracked pepper to taste
Instructions
- Add the scallops, oil, garlic, lemon juice, salt, and pepper to a bowl and mix. Cover and place in the refrigerator and marinate for 2 to 24 hours.
- Preheat the grill to 450° to 550°.
- Once the grill is hot, add the scallops along with the lemon slices to the grill, cook for 3 minutes on one side, and then flip and cook for 30 seconds. This will give you a medium-rare to medium internal temperature. Serve or keep warm.
Optional Accompaniments:
- Coat the tomatoes in the 3 tablespoons of olive oil, season with salt and pepper, and add to the grill just to blister, about 1 to 2 minutes. Keep them warm.
- Add the remaining 1/2 cup of olive oil, lemon juice, and chives to a blender and blend until completely smooth. Let sit for 5 minutes and then finely strain. There will be plenty of leftovers to use in other recipes.
- Serve the scallops over top of the polenta, along with a drizzle of chive oil and a side of roasted tomatoes.
Thank you ChefBilly i loved this 😁😋
Thank you for your fabulous tasty recipe ChefBilly 😁😋
Thank you ChefBilly loved your recipe ….tasty
This grilled scallops recipe was divine. Thanks for the tip, Chef Billy, to get dry packed scallops. This recipe is a keeper. Thank you.
I don’t have a grill; can I make this on stove top, or over broiler? Scallops are one of my favorites! Love your recipes!
Great recipe, I love and have made this before. Scallops are one of my favorites anyway. I put them in everything, salads, Polenta, chippinno, soups and for and appitizer I really enjoy them. I always try to use one of your recipes in what ever I’m cooking. Thanks Chef…
Would this method also work using a air fryer?
Not sure as I do not own an air fryer.