Grilled Scallops
Grilled scallops are a true delicacy, offering a perfect balance of simplicity and elegance. With their tender texture and rich, buttery flavor, these seafood gems transform into a gourmet masterpiece when kissed by the grill’s smoky heat.
This recipe pairs succulent sea scallops with a zesty marinade of olive oil, lemon, garlic, and herbs. The vibrant flavors seep into every bite, making each taste both refreshing and satisfying. A sprinkle of parsley and a squeeze of lemon enhance the dish’s bright and fresh appeal.
Whether you’re planning a quick weeknight meal or impressing guests with your culinary flair, grilled scallops are the perfect choice. With minimal prep and maximum flavor, this dish proves that gourmet cooking can be surprisingly simple.
Grilled Scallops Ingredients
Sea Scallops: The star of the dish, these tender morsels bring a naturally sweet, ocean-fresh flavor that pairs beautifully with the grill’s smoky essence.
Olive Oil: This liquid gold infuses the scallops with a subtle richness, ensuring a silky texture and helping the herbs and spices adhere effortlessly.
Lemon Juice: A splash of citrus brightens every bite, balancing the scallops’ sweetness with a refreshing tang.
Garlic: A savory powerhouse, garlic adds depth and aromatic complexity to the marinade, enhancing the scallops’ natural flavor.
Italian Seasoning: A fragrant blend of herbs that elevates the dish with its earthy, aromatic charm.
Grilled Scallops Recipe: Tips, Serving Suggestions, and FAQ
Recipe Tips
- Choose the Best Scallops
For the most succulent results, opt for “dry” sea scallops, which are free of added preservatives or water. These scallops sear beautifully, achieving that golden-brown crust essential for this recipe. - Avoid Over-Marinating
While the marinade adds incredible flavor, limit the marinating time to a maximum of two hours. The acidity of the lemon juice can begin to “cook” the scallops, altering their texture and making them less tender. - Master the Grill Heat
A medium-high heat setting is key to perfectly grilled scallops. Too low, and they’ll steam instead of searing; too high, and they may burn before cooking through. Cook each side for just 1–2 minutes to maintain their juicy texture.
What to Serve with Grilled Scallops
- Garlic Butter Pasta
A light pasta tossed in garlic butter and parsley perfectly complements the bright and zesty flavors of the scallops. The creamy richness balances the dish while keeping it elegant. - Grilled Vegetables
Pair your scallops with a medley of grilled zucchini, bell peppers, and asparagus. The smoky char of the vegetables echoes the grill’s essence, creating a cohesive and healthy plate. - Crisp Salad
A fresh salad with arugula, cherry tomatoes, shaved Parmesan, and a lemon vinaigrette provides a refreshing contrast. The vibrant greens and tangy dressing highlight the scallops’ citrusy notes.
FAQ
1. Can I use frozen scallops for this recipe?
Yes, but ensure they are thoroughly thawed and patted dry before marinating. This helps them absorb the marinade and sear properly on the grill.
2. What if I don’t have a grill?
You can use a grill pan or a heavy skillet on the stovetop. A cast iron pan is ideal for achieving a similar golden-brown sear.
3. How do I know when scallops are done?
Scallops are ready when they turn opaque and feel firm to the touch. Overcooking makes them rubbery, so stick to 1–2 minutes per side.
4. Can I substitute other seafood?
Absolutely! Shrimp or chunks of firm fish like salmon work wonderfully with the same marinade and grilling method. Adjust cooking times based on the thickness of the seafood.
Grilled Scallops
Ingredients
- 1 1/4 pounds large sea scallops
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped parsley
- Lemon wedges for serving
Instructions
- In a large mixing bowl or a resealable plastic bag, combine olive oil, lemon juice, garlic, Italian seasoning, salt, and black pepper. Stir or shake until the mixture is evenly blended.
- Place the sea scallops into the bowl or bag, ensuring they are thoroughly coated with the marinade. Cover the bowl with a lid or seal the bag securely.
- Refrigerate the scallops, allowing them to marinate for a minimum of 15 minutes and up to 2 hours. Avoid extending the marinating period, as the acidity of the lemon juice can begin to alter the scallops’ texture.
- If desired, thread the scallops onto skewers for grilling. For larger scallops, this step may be omitted, and they can be placed directly on the grill.
- Preheat an outdoor grill or a grill pan on medium-high heat. Arrange the scallops, either on skewers or individually, on the heated surface.
- Cook the scallops for 1 to 2 minutes on each side, turning them once, until they become opaque and firm to the touch. Avoid overcooking, as this may result in a rubbery texture.
- Transfer the cooked scallops to a serving platter. Garnish with chopped parsley and serve immediately with lemon wedges on the side.
