Grilled Scallops

Nothing says decadent like grilled scallops. The slightly sweet and definitely buttery taste is hard to resist. Slap them on the grill for extra deliciousness your guests will love!

5 from 1 vote

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Course: Appetizer, Dinner

Cuisine: American

Keyword: Grilled Scallops, Scallops

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 124kcal

Author: Imma

Equipment

Grill (gas or charcoal) I used gas grill for this recipe
Tongs,
Basting brush
Mixing bowl
Measuring spoons

Ingredients

1-1½ pounds sea scallops (large is best for grilling)
2-3 large cloves garlic, minced
1 teaspoon thyme, minced
2-3 tablespoons olive oil
½ lemon fresh-squeezed
⅛ teaspoon cayenne (optional)
½ teaspoon or more salt, adjust to taste
pepper, to taste
1-2 teaspoons parsley, minced

Instructions

Prep Scallops

Rinse the scallops with cold water and pat them dry with paper towels. Line a large plate with paper towels and place the scallops on it. Top with more paper towels and pat until they absorb all excess moisture. That will ensure a good sear.
Let them sit while preparing the rest of the ingredients.
Clean the grill grates thoroughly and lightly oil them to prevent the scallops from sticking. Dip a folded paper towel in cooking oil and rub it across the grates with tongs. Preheat your grill to medium-high heat (375-400°F/190-205℃). If using a charcoal grill, make sure the coals are evenly lit and glowing.

Season and Grill

Mix the minced garlic, paprika, thyme, olive oil, lemon juice, cayenne, salt, black pepper, and parsley in a small bowl until all the ingredients are evenly incorporated.
Add the scallops to the marinade and stir until evenly coated.
Thread the scallops onto the skewers, covering the front of the skewer with scallops. Also, shake off any excess marinade before threading. Or you can also place scallops directly on the grill without threading.
Grill scallops for approximately 2-3 minutes on each side until they have a golden-brown sear. Do not overcook, as scallops can become tough and chewy. A timer really helps. But if you don’t have one, keep a close eye on them to prevent overcooking.
Remove scallops from heat, sprinkle with parsley, and serve immediately with desired sides or by themselves. Enjoy!

Notes

Avoid crowding the scallops on the grill to cook them as evenly as possible.
If marinating in advance, avoid leaving your scallops in the marinade for over two hours. The lemon juice may start cooking your scallops before it’s time.
When checking for doneness, gently push the center of the scallop; if you feel some resistance, they’re good to go.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition