Grilled Scallops Recipe
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.
Servings 4 servings
Calories 116kcal
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
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.
Total cook time will vary based on the size of your scallops and how thick they are. Keep a close eye because smaller scallops will cook faster and may need to be removed from the grill faster than others.
Nutrition
Serving: 4oz | Calories: 116kcal | Carbohydrates: 2g | Protein: 20g | Fat: 3g