This recipe for grilled scallops is easy and delicious. Ready in about 20 minutes and bursting with flavor, it’s the ideal summer recipe.
It’s perfect for your outdoor gas grill, but you can make it anytime during the year if you opt for an electric grill or a grill pan.
Scallops are a delicacy. Recipes like baked scallops, seared scallops, and bacon-wrapped scallops are always a hit.
These grilled scallops are excellent. The spice combination – garlic, paprika, and cayenne pepper – is bold and flavorful. The olive oil adds earthiness, and the lemon juice brightens the dish. It’s a delightful summer recipe, a true crowd-pleaser.
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Ingredients
Here’s a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Scallops: You’ll need one pound of large sea scallops. This is about 24 scallops. Make sure to use sea scallops and not bay scallops in this recipe.
- Olive oil: Extra-virgin olive oil has the best flavor, but you can use a lighter olive oil if you prefer an oil with a higher smoke point.
- Lemon juice: Freshly squeezed tastes best.
- To season: Kosher salt, black pepper, garlic powder, paprika, and cayenne pepper.
- Optional garnishes: Lemon slices and chopped parsley.
Variations
- Melted butter or ghee are excellent substitutions for olive oil. I love the flavor they add.
- Freshly squeezed lemon juice is best, but bottled will work too. You can also use lime instead of lemon.
- Using smoked paprika instead of regular paprika adds a lovely smoky flavor to the scallops.
- Cilantro works well as a substitute for parsley. Its flavor is more potent, but to those who like cilantro, that’s a plus.
Grilled Scallops Instructions
Here’s an overview of the steps needed to make this recipe. The detailed instructions are included in the recipe card below.
Combine the olive oil, lemon juice, salt, pepper, garlic powder, paprika, and cayenne pepper in a bowl. Add the scallops and toss to coat. I use my hands to ensure the scallops are well coated, but you can use a large spoon.
Preheat a gas grill, an electric grill, or a stovetop grill pan to medium-high. Oil the grill. Thread the scallops onto the skewers. Thread three scallops onto 2 skewers to make them easy to turn. Grill until opaque, about 3 minutes per side.
Serve the scallops immediately, garnished with lemon slices and chopped parsley. The garnishes are optional, but I recommend using them. They add color and flavor to the dish.
Expert Tip
This recipe calls for large sea scallops. You shouldn’t use small bay scallops in this recipe. They’re tiny and are more suitable for stir-frying, ceviches, or salads.
Recipe FAQs
Scallops are done when golden brown, firm to the touch, and opaque.
If using an instant-read thermometer, the USDA recommends an internal temperature of 145°F; America’s Test Kitchen says 115°F is ideal since the temperature will continue to climb and reach 130°F.
I love all of them – grilled scallops, baked scallops, broiled scallops, and seared scallops. Searing them in butter in a cast-iron skillet has the advantage of creating a delicious brown crust, so that’s an advantage of searing.
I usually cook them over medium-high heat. This works exceptionally well for seared scallops because it helps create a beautiful – and flavorful – brown crust.
Serving Suggestions
This light summer dish is best paired with a make-ahead salad, such as:
Alternatively, I serve it with lightly steamed vegetables such as steamed broccoli, steamed asparagus, or steamed carrots.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them in the microwave, covered, at 50% power.
More Scallop Recipes
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Recipe Card
Grilled Scallops
This recipe for grilled scallops is easy and delicious. Ready in about 20 minutes and bursting with flavor, it’s the ideal summer recipe.
Servings: 4 servings
Calories: 177kcal
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Instructions
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Soak 16 short (8-inch) bamboo skewers in cold water for 30 minutes.
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Pat the scallops dry with paper towels.
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Combine the olive oil, lemon juice, salt, pepper, garlic powder, paprika, and cayenne pepper in a medium bowl.
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Add the scallops and toss to coat. I use my hands.
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Preheat a gas grill, an electric grill, or a stovetop grill pan to medium-high. Oil the grill.
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Thread the scallops onto the skewers. Thread three scallops onto 2 skewers to make them easy to turn.
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Grill until opaque, about 3 minutes per side. Serve immediately.
Notes
- This recipe calls for large sea scallops. You shouldn’t use small bay scallops in this recipe. They’re tiny and are more suitable for stir-frying, ceviches, or salads.
- Scallops are done when they are golden brown, firm to the touch, and opaque.
If using an instant-read thermometer, the USDA recommends an internal temperature of 145°F; America’s Test Kitchen says 115°F is ideal since the temperature will continue to climb and reach 130°F.
Add Your Own Notes
Nutrition per Serving
Serving: 6scallops | Calories: 177kcal | Carbohydrates: 5g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Sodium: 587mg
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