Alaska Grilled Sea Scallops Recipe

This Alaska Grilled Sea Scallops Recipe is served up with creamy polenta and a delicious lemon chive oil.
Course dinner, Main
Cuisine American, French, Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 265kcal
Author Chef Billy Parisi


For the Scallops:

  • 2 pounds of 10/20 Alaska Wild Caught Scallops feet remove
  • 3 tablespoons olive oil
  • 4 finely minced cloves of garlic
  • juice of 1 lemon
  • sea salt and fresh cracked pepper to taste

For the Accompaniments:

  • 5-6 bunches of cherry tomatoes on the vine
  • 3 tablespoons of olive oil
  • 1 cup of olive oil
  • 1 bunch of fresh chives
  • juice of 1 lemon
  • Creamy Polenta Recipe x 2
  • sea salt and fresh cracked pepper to taste


  • Preheat the grill to 450° to 550°.
  • Scallops: Add the scallops, oil, garlic, lemon juice, salt and pepper to a bowl and mix.
  • Once the grill is hot, add the scallops to the grill and 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. Keep warm.
  • Coat the tomatoes in 3 tablespoons of olive oil, season with salt and pepper and add to the grill just to blister, about 1 to 2minutes. Keep warm.
  • Chive Oil: Add the 1 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 leftover to use on other recipes.
  • To Plate: serve the scallops over top of the polenta along with a drizzle of chive oil and a side of roasted tomatoes.


Calories: 265kcal | Carbohydrates: 6g | Protein: 19g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 595mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg