These scallops are marinated in a savory blend of herbs and spices, then grilled to perfection for a tender and flavorful dish. Ideal for summer barbecues or elegant dinners, this recipe brings a gourmet touch to any occasion, making it a favorite among seafood lovers.
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Key Ingredients
- Scallops
- Olive Oil
- Fresh Lemon
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Salt and Pepper
What Type of Scallops to Use
I recommend large sea scallops for this recipe. Here are the various types:
- Bay scallops: Small in size with a sweet, delicate flavor. They are often used in salads, soups, stews, and pasta.
- Sea scallops: These are larger than bay scallops and have more flavor. They are often grilled, baked, or sauteed.
- Diver scallops: These are hand-harvested by divers and are considered to be some of the best quality scallops available. They have a firm texture and sweet flavor.
How They Taste
Scallops have a sweet and delicate flavor. They are generally known for their tender and juicy taste. Some people describe the flavor as slightly nutty or buttery, with a tender texture that is both creamy and slightly firm. When cooked, they can take on the flavors of the spices and sauces they are prepared with.
Putting them on the grill amplifies the flavor. I love to season with smoked paprika for additional bold flavor.
How to Clean Them
How to clean them will vary based on the type that you buy.
- Rinse the scallops under cold water and pat them dry with paper towels.
- If the scallops have a small muscle on the side, use a sharp knife to cut it off and discard it. This is optional, you can leave it if you wish.
- If the scallops have a rough or gritty surface, use a small brush to gently scrub it clean.
- Rinse the scallops again and pat them dry before using.
How to Grill Scallops
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Drizzle the scallops in olive oil and lemon juice, and sprinkle spices throughout.
- Load the scallops onto skewers or place them in a cast iron skillet and onto the grill.
- Place the scallops directly on the preheated grill grates.
- After a couple of minutes, gently flip the scallops using tongs. They should release easily from the grill grates.
- Grill the other side.
Do You Have to Use Skewers?
Nope! You can also place the scallops in a cast iron pan or any pan safe for the grill. The skewers are helpful if you’re looking to achieve grill marks and want to avoid placing them directly on the grates.
Skewers can help keep delicate seafood like shrimp, scallops, and small fish from falling through the grill grates. They also allow you to easily flip and turn the seafood during cooking, helping to ensure even cooking and prevent burning.
I like to use metal skewers because they are reusable and you don’t have to soak them beforehand. If you’re using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
If you’re using metal skewers, look for ones with a flat, wide blade to prevent the seafood from spinning around when you turn it.
Grill Temperature
When grilling scallops, it’s recommended to preheat the grill to medium-high heat, which is typically around 375-400 degrees. This temperature allows for a good sear and caramelization on the outside of the scallops while ensuring they cook through without becoming overcooked or rubbery.
Maintaining a consistent medium-high heat throughout the grilling process will help achieve nicely browned and tender scallops. However, keep in mind that grills can vary in their heat output, so it’s essential to monitor the cooking process closely and adjust the temperature if necessary.
Cook Time/How Long to Grill
The cooking time for grilling scallops can vary depending on their size and thickness, as well as the heat of your grill. As a general guideline, scallops typically take about 2-3 minutes per side to cook through on a medium-high heat grill.
How to Tell When They Are Done
They are done grilling when they are opaque and no longer translucent. Cooking time will vary depending on the size and how thick your scallops are. While they cook, be sure to check for the following:
- Color: The edge of the scallops should be white or light golden brown and the center should be opaque.
- Texture: Scallops should feel firm to the touch, but not tough or rubbery.
- Internal temperature: Use a meat thermometer. The scallops are cooked through when their internal temperature reaches 115-130 degrees. Some cook their seafood until it reaches 145 degrees.
- Be mindful and avoid overcooking the scallops. This will result in a tough, rubbery texture.
Can You Wrap them in Bacon?
Absolutely! If you are looking for crispy bacon, you may consider cooking the bacon half through and then wrap the scallops and grill them.
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
- Stovetop: Heat a small amount of butter or oil in a pan over medium heat. Add the scallops and cook until they are warm.
- Oven: Reheat them in a 350-degree oven until warm.
- Air Fryer: Reheat them at 350-degrees oven until warm.
- Microwave: I don’t recommend this method, it poses the greatest risk of overcooking them. If you must use it, be quick.
- When reheating scallops, it is important to heat them until they are just warm and not too hot. Overheating can cause the scallops to become tough and rubbery.
Pair With These Recipes
Smoked Sweet Potatoes
Fried Potatoes and Onions
Air Fryer Bacon Wrapped Asparagus
Steakhouse Creamed Spinach
Southern Creamed Corn
More Grilled Seafood Recipes
Grilled Cod in Foil
Grilled Snow Crab Legs
Grilled King Crab Legs with Garlic Butter
Marinated Grilled Scallops
Ingredients
- 1 pound raw scallops
- 1 teaspoon olive oil
- 1-2 tablespoons fresh lemon juice This was 1/2 -1 full lemon for me.
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika Regular paprika is fine.
- salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 375-400 degrees). Make sure the grill grates are clean and well-oiled to prevent sticking.
- Drizzle the scallops in olive oil and lemon juice and sprinkle the spices throughout. Rub the spices into the scallops.
- Marinate the scallops in the fridge for at least 30 minutes to an hour. If you marinate them longer they may turn mushy. This is an optional step and isn’t required.
- Load the scallops onto skewers or place them in a cast iron skillet and onto the grill.
- Place the scallops directly on the preheated grill grates. Make sure to leave some space between each scallop to allow even cooking. Cook for about 2-3 minutes per side, depending on the size of the scallops. Avoid overcooking to maintain their tender texture.
- Flip the Scallops: After a couple of minutes, gently flip the scallops using tongs. They should release easily from the grill grates. If they stick, give them a bit more time before flipping.
- Grill the Other Side: Cook the scallops for an additional 2-3 minutes on the other side. The scallops should turn opaque and develop a lightly browned or caramelized crust.
- Cool before serving.