The difference between incredible scallops and rubbery scallops is usually about two minutes. That's why I love grilling them. The high heat creates that gorgeous golden crust while keeping the center tender and juicy. After sharing recipes online for over a decade, I've learned that people aren't looking for complicated seafood recipes. They want something that tastes amazing, feels special, and doesn't leave them standing in the kitchen all night. My grilled scallops recipe is going to show you exactly how to do that.
You will also love my Smoked Scallops recipe.
Grilled Scallops Ingredients
- Scallops: Large sea scallops or diver scallops are the best choice. They're big enough to develop a beautiful golden crust on the outside while staying tender and juicy in the center. Look for dry-packed sea scallops whenever possible. Unlike wet-packed scallops, they haven't been treated with preservatives or added water, which means they sear better, taste sweeter, and won't release excess liquid on the grill. Avoid smaller bay scallops for grilling because they cook too quickly and can easily overcook or fall through the grates.
- Olive Oil
- Fresh Lemon
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Salt and Pepper
How to Grill Scallops
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- 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.
Grilled Scallops Recipe
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I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 1 pound raw scallops
- 1 teaspoon olive oil
- 1-2 tablespoons fresh lemon juice This was ½ -1 full lemon for me.
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ 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.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Grilled scallops have a mild, slightly sweet flavor with a buttery texture that isn't overly fishy. The grill gives them a smoky, caramelized crust while keeping the inside tender and juicy. They're sweeter than shrimp, less fishy than most seafood. When cooked right, they practically melt in your mouth.
Scallops are one of the easiest types of seafood to prep. If you're using fresh or thawed sea scallops, rinse them briefly under cold water and pat them completely dry with paper towels. Check the side of each scallop for a small, tough piece of tissue called the side muscle and pull it off if it's still attached. That's it.
The biggest key is getting the scallops as dry as possible before cooking so they sear properly and develop that golden crust instead of steaming.
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.
I recommend medium-high heat, around 375-400°F. This temperature is hot enough to create that golden, caramelized crust on the outside without overcooking the inside. Most sea scallops only need about 2-3 minutes per side, so keep a close eye on them.
This 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.
The edge of the scallops should be white or light golden brown and the center should be opaque. Scallops should feel firm to the touch, but not tough or rubbery. 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.
Absolutely! If you are looking for crispy bacon, you may consider cooking the bacon half through and then wrap the scallops and grill them.
Leftovers can be stored tightly covered and sealed for 3-4 days.
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.
Transfer cooked scallops to an airtight container or freezer bag. For the best quality, remove as much air as possible before sealing. Store them in the freezer for up to 2 months. When you're ready to eat them, thaw the scallops overnight in the refrigerator.
Keep in mind that scallops are delicate, so freezing and reheating can change their texture slightly. They're best enjoyed fresh, but freezing is a great option if you have leftovers you don't want to waste.
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
Grilled Salmon in Foil
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