Grilled Scallops
on May 01, 2022, Updated Jul 10, 2024
This post may contain affiliate links. Please read our disclosure policy.
Sweet, buttery, plump, briny sea scallops cooked on the grill are a luxurious summer treat.
Sea scallops cooked on the grill are a next-level treat. Tender and buttery smooth, they cook up so quickly and easily that it almost feels like cheating. The result: an easy, indulgent, upscale grilled seafood dinner.
Grilled scallops have a rich, sweet flavor with a hint of brininess. The heat from the hot grill caramelizes the edges for a nice textural contrast, and enhanced sweetness on the outside. Serve the scallops either on the skewers, or remove them and serve them on a serving platter or individual plates. They’re great with just a sprinkle of parsley and some lemon wedges, or try them with one of the suggested sauces below.
These simply grilled sea scallops will pair with any number of summery sides. Try Tomatoes with Mint Basil Pesto, Grilled Corn Salad, or — now that you have those skewers out — Grilled Vegetable Kabobs.
Table of Contents
Grilled Scallops: Sweet, buttery, briny sea scallops cooked on the grill are a luxurious summer treat.
Tweet This
How to Choose the Best Scallops for Grilling
Here, you are looking for the larger sea scallops vs. smaller, or bay, scallops. As with all fish and seafood, you must take care to buy the freshest scallops available. Scallops should be plump and moist-looking (but not wet!) and smell of briny sea air. If possible, try to buy shellfish on the day you plan to cook it. Buying frozen scallops is also a good option.
Ask for “dry” sea scallops, not wet. Wet scallops have been preserved in a brine. They might not be as fresh and also don’t sear up as nicely because of their higher water content. If that’s what you end up with, make sure to pat them dry very well before grilling them.
If you buy scallops in the shell, make sure the shell is closed or just opened by the fishmonger at the time of purchase. Most sea scallops will be about 1- to 1 1/2-inches in diameter. Typically the larger the scallop, the more expensive they are.
How to Skewer Sea Scallops for Grilling
- Dry the scallops: Pat the scallops dry with a clean dish towel or paper towel.
- Season the scallops: In a medium bowl, gently toss the scallops with the olive oil and season with salt and pepper.
- Skewer the scallops: Thread the scallops onto the skewers (soak wooden skewers in water for 30 minutes first). The best way to do this is to insert two skewers through the scallops in parallel fashion, keeping them close enough together that they both go through the center of the scallops without tearing them.
- Keep skewering:Continue to slide the other scallops carefully onto the parallel skewers in a similar fashion. Keep a tiny bit of space between the scallops.
How to Grill Scallops
- Prepare for grilling: If you are using wooden skewers place them in a container with water to cover for 30 minutes. Preheat the grill to medium-high.
- Skewer the scallops: See above for step-by-step instructions.
- Grill the scallops: Grill the scallops over medium-high heat until they turn opaque and are just barely cooked through, about 5 minutes in all. Turn the scallops halfway during cooking.
- Serve: Serve with lemon wedges and a sprinkle of chopped fresh parsley, if desired. Or, drizzle them with a bit of lemon butter if you like, or pass out little bowls of the sauce for dipping.
Kitchen Smarts
Also, if you want to cook scallops inside, try Perfect Pan Seared Scallops.
How Long to Grill Scallops
Cook scallops until they are barely cooked through. This will will take about 3 minutes per side on the grill for sea scallops, a minute or so longer on each side if they are especially large. Don’t overcook your scallops, or they will become dry and rubbery. There might still be a hint of translucency in the center when they are done, and they will continue to cook a bit more once removed from the grill.
Sauces for Grilled Scallops
Try pairing these simply cooked scallops with Roasted Red Pepper Sauce, Chimichurri Sauce, or Tartar Sauce. Or drizzle over a bit of garlic oil or Basil Oil.
FAQs
Larger sea scallops are the best for grilling, especially on a skewer. Scallops are mollusks or bi-valves, meaning they live in a shell, though most scallops available at fish stores and counters are removed from the shells. There are smaller bay scallops, which are seasonal, from the East Coast, petite, and very sweet, and there are larger sea scallops, which are what is called for here.
Dry scallops are much more preferable to wet scallops. Wet scallops might be less fresh than dry scallops, as they are preserved in a brine, and therefore might be stored for longer without more obvious telltale signs of aging. And because they have been soaking in liquid, it is harder to get a nice crispy sear on a wet scallop. Wet scallops are best used in a chowder, or another poached or liquid-based preparation. Dry scallops usually have a cleaner and sweeter flavor, and can get nice and crispy on the grill.
If all you can find are wet scallops, then yes, rinse them before patting them completely dry and grilling. Dry scallops still need to be patted dry but do not need to be rinsed. If you do rinse your scallops, make sure the water doesn’t splash anywhere, as it could carry bacteria from the uncooked seafood.
Sea scallops cook very quickly, needing only about a total of 6 minutes on the grill, 3 minutes per side. Larger sea scallops might take a bit more time. Don’t fiddle with them on the grill; let them sit so they are able to get nice grill marks in the short time it takes to cook them.
What to Serve With Grilled Scallops
More Grilled Seafood Recipes
- Grilled Clams
- Shrimp Salad with Citrus Dressing
- Grilled Swordfish
- Grilled Lobster Tail
- Grilled Tuna Steak
Pin this now to find it later
Pin It
Grilled Scallops
Equipment
Ingredients
- 1 ½ pounds sea scallops
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper (to taste)
- Chopped fresh parsley and lemon wedges (to serve; optional)
Instructions
- If you are using wooden skewers, place them in a container with water to cover for 30 minutes. Preheat the grill to medium-high.
- Pat the scallops dry with a clean dish towel or paper towel.
- In a medium bowl, gently toss the scallops with the olive oil and season with salt and pepper. Thread the scallops onto skewers. The best way to do this is to insert two skewers through the scallops in parallel fashion, keeping them close enough together that they both go through the center of the scallops without tearing them. Once the first scallop is skewered this way, the others just have to be carefully slid onto the parallel skewers in a similar fashion. Keep a tiny bit of space between the scallops.
- Carefully oil the grill rack. Grill the scallops over medium-high heat until they turn opaque and are just cooked through, about 4 to 5 minutes in all, turning the scallops halfway during cooking.
- Serve the scallops either on the skewers, or remove them and serve them on a serving platter or on individual plates. Serve them with a sprinkle of chopped parsley and lemon wedges, if desired.
