These grilled scallops are marinated in a blend of olive oil, lemon, garlic and herbs, then seared to golden brown perfection on the grill. A quick and easy meal option that’s simple yet totally satisfying!
Scallops are one of my favorite ingredients to work with. They’re naturally tender and full of flavor and need little embelishment to create a great meal. These grilled scallops are coated in a quick marinade for the ultimate dinner with minimal work!
Grilled Scallops Ingredients
The ingredients for this recipe include sea scallops, as well as marinade ingredients including olive oil, lemon juice, garlic, Italian seasoning, salt and pepper. The scallops are finished with a sprinkle of fresh parsley.
HOW TO BUY SCALLOPS
You want to use the large sea scallops for this recipe, not the small bay scallops. Look for scallops that are uniform in size and color and smell fresh – they shouldn’t have a strong fishy aroma. You can typically find fresh scallops at the seafood counter of most grocery stores. Frozen scallops also work well, just make sure they’re completely thawed and pat them dry before use.
How do you make grilled scallops?
Start by whisking together olive oil, lemon juice, herbs, garlic and seasonings. Add the scallops to the marinade and toss to coat. Soak the scallops for at least 15 minutes. You can either thread the scallops onto skewers or grill them without skewers. Place the marinated scallops on the grill and cook for a few minutes on each side until the scallops are opaque. Sprinkle with fresh herbs and serve with lemon wedges, then enjoy!
Tips for the perfect grilled scallops
- I find it easier to thread small to medium size scallops onto skewers to grill them; that way you’ll be sure not to lose any of that precious seafood through the grill grates! If you have extra large scallops and are looking for a more elegant presentation, feel free to grill them without skewers.
- This recipe works on both an outdoor grill and inside on a grill pan. The scallops can also be broiled in the oven.
- Do not marinate your scallops for more than two hours. The lemon juice in the marinade can start to cook the scallops after that point.
Scallops go from perfectly cooked to tough very quickly, so watch your seafood closely so that it does not overcook. The scallops will need to cook for 1-2 minutes per side. You’ll know when they are done because the flesh will be firm and opaque.
If you’re using an outdoor grill, you’ll want to take care to make sure that the scallops do not stick to the grates. 1) Make sure your grill grates are very clean. If there are bits of food left on the grilling surface, the scallops will be more likely to stick. 2) Brush your grill grates with vegetable oil before you place the scallops over the coals. 3) Make sure your grill is pre-heated before you add the scallops.
These grilled scallops make the perfect elegant dinner that’s sure to get rave reviews!
More seafood recipes to try
- Crab Legs with Garlic Butter
- Grilled Salmon
- Marinated Salmon
- Crab Stuffed Mushrooms
- Grilled Lobster Tail
Grilled Scallops Video
- 1 1/4 pounds large sea scallops
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 teaspoons minced garlic
- 1 tablespoon chopped parsley
- lemon wedges for serving
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a large bowl or resealable plastic bag. Stir to combine the ingredients.
- Add the scallops to the bag or bowl. Toss to coat evenly with the marinade. Seal the bag or cover the bowl.
- Refrigerate and marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the scallops.
- Thread the scallops onto skewers. This is optional, if you have very large scallops you can skip the skewers and toss them directly onto the grill.
- Heat an outdoor grill or indoor grill pan over medium high heat.
- Place the skewers or loose scallops on the grill. Cook for 1-2 minutes on each side or until scallops are firm and opaque.
- Sprinkle with parsley and serve with lemon wedges.
- It is easier to thread small to medium size scallops onto skewers to grill them; that way you’ll be sure not to lose any of your scallops through the grill grates! If you have extra large scallops and are looking for a more elegant presentation, feel free to grill them without skewers.
- This recipe works on both an outdoor grill and inside on a grill pan. The scallops can also be broiled in the oven for a few minutes.