Grilled Sea Scallops
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.
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.
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.
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.
Nutrition
Calories: 265kcalCarbohydrates: 6gProtein: 19gFat: 18gSaturated Fat: 3gCholesterol: 36mgSodium: 595mgPotassium: 349mgFiber: 1gSugar: 1gVitamin A: 69IUVitamin C: 4mgCalcium: 13mgIron: 1mg