This post may include affiliate links. Thank you for your support.

Master the art of bbq scallops with the ultimate guide to grilled scallops! Whether you’re a seafood enthusiast or grilling novice, this step-by-step recipe promises juicy sea scallops with a delightful smoky char that will wow your tastebuds. Best of all, you’ll need just 3 ingredients and 10 minutes of hands-on prep to get them on the grill.

About this grilled scallop recipe

This easy, 3-ingredient grilled scallops recipe is the back-pocket dinner party stunner every host should learn! So many folks are scared of cooking seafood, but I promise—it’s super simple to throw scallops on the grill. Literally just 2 minutes of active prep and 5 minutes of cooking are required, and, y’all? These tender little rounds of deliciousness are certain to impress.

They’re also a wildly versatile protein option with a mildly sweet n’ smoky disposition that plays well with dozens of yummy dishes. As if that weren’t enough to love, they’re naturally gluten-free, nut-free, dairy-free, and soy-free, making this bbq scallop recipe safe for most eaters. So, next time you’re looking for a fancy-looking entrée look no further. Just put these scallops front and center!

Why you’ll love this recipe

  • Quick & Simple – I know I’ve mentioned it multiple times now, but c’mon. We’re talking THREE ingredients and LESS THAN 10 MINUTES of work to grill scallops at home. You can’t beat that!
  • Worthy of a Restaurant – Just 3 of these barbecued sea scallops would command at least $15 just as an add-on at any eatery. And the sheer number of things you can add them to? Incredible!
  • Easy to Dress Up or Down – They’re awe-inspiring enough to make it to a Michelin-starred menu, but the best part is that grilling scallops is easy enough for a WFH lunch. If you’re looking to appease even the fanciest foodie, this lovelies oughta do it.

Ingredients for grilling scallops

  • Sea Scallops: Tender and sweet large sea scallops are the star of this recipe. Be sure to select large, dry-packed scallops for the best texture and delicate seafood flavor.
  • Neutral Oil: You’ll need a neutral high-smoke point oil, such as canola oil, vegetable oil, or grapeseed oil, to prevent the scallops from sticking to the grill.
  • Kosher Salt and Ground Black Pepper: These basic seasonings are essential to enhancing the natural flavors of the scallops. But, coarse sea salt works too.
  • Skewers: You’ll need wooden or metal skewers to thread the scallops for easy grilling and flipping. If using wooden skewers, be sure to soak them in water for 20-30 minutes before using to prevent them from burning on the barbecue grill.

Recipe variations

  • Garlic Herb Grilled Scallops: Instead of brushing the scallops with plain oil, add minced garlic and a squeeze of lemon juice to the neutral oil before brushing the scallops. Then garnish the grilled scallops with chopped fresh herbs (such as parsley, thyme, and basil) for a fragrant and flavorful twist.
  • Citrus Marinated BBQ Scallops: Marinate the scallops in a mixture of citrus juices, such as lemon, lime, and orange, along with olive oil, garlic, and a pinch of red pepper flakes. Be sure to marinate them for just 15-20 minutes as the citrus juice will cook the delicate scallop meat.
  • Bacon Wrapped Barbecue Scallops: Personally, this is my favorite variation, because bacon. Season with old bay and then wrap each scallop with a strip of partially cooked bacon and secure with a toothpick before grilling. The bacon adds a smoky, salty umami richness that is excellent with sweet scallops.
  • Asian-Inspired Scallops on the Grill: Marinate the sea scallops in a mixture of soy sauce, grated ginger, minced garlic, sesame oil, and honey for 30 minutes before threading on skewers and grilling. Garnish with green onions and sesame seeds for a savory Asian dish.
  • Spicy Cajun Scallops on a Grill: Generously season the scallops in cajun seasoning blend before barbecuing on the grill. Serve with a squeeze of fresh lime or lemon juice and remoulade sauce for the ultimate Creole scallops.

How to BBQ scallops

Wondering how to cook scallops on the barbecue grill? Honestly, it’s super quick and very easy! Here’s how to make this grilled scallop recipe:

  1.  Dry the Seas Scallops: Line a large baking sheet with clean paper towels. Next, arrange the scallops on top of the towels and place a more paper towels on top. Use your hands to gently press on the towels to blot the scallops dry.
  2.  Double Skewer Scallops: Thread 4 to 6 sea scallops onto one skewer, arranging the skewer so it is off to one side of the scallop’s center. Then, place a second skewer through the scallops, parallel to and about ¼-inch away from the first. Then, pat the scallop skewers dry.
  3. Salt Sea Scallops: Season the scallops generously with kosher salt. Cover the scallop skewers with another layer of dry paper towel and blot dry again. Replace the wet paper towel with a clean one and then transfer the scallops into the refrigerator and let them chill for at least 20 minutes, while you prepare and heat the grill.
  4. Prepare the BBQ Grill or Indoor Grill Pan: Prepare an outdoor grill for medium-high cooking. Heat the grill until hot (425-degrees to 450-degrees), clean the cooking grates, and then brush the grates well with a paper towel that’s been dipped into oil. 
  5. Season Scallop Skewers: Remove the scallops from the grill and pay them dry again using more paper towels. Next, lightly brush the scallops all over with oil or s[ray with non-stick cooking spray and then season liberally with black pepper and lightly with a little kosher salt.
  6.  Grill Sea Scallop Skewers: Place the scallop skewers onto the oiled grill grates and cook uncovered and undisturbed until the bottom side develops dark grill marks, about 3 to 4 minutes. Flip the skewers over and continue to cook the scallops for 1 ½ to 3 minutes, or until they’re just barely cooked through to an internal temperature of 145-degrees Fahrenheit.
  7. Serve Sea Scallops Grilled: Serve the bbq scallops with lemon butter sauce and lemon wedges on the side.

Follow these chef expert tips for the best success!

  • Choose Dry Scallops. Be sure to select large, dry-packed sea scallops as they cook more evenly and have a sweeter flavor.
  • Season Properly. Season the scallops with kosher salt 20 to 30 minutes before grilling. This allows the salt to penetrate the scallops and enhance their flavor without drawing out moisture.
  • Dry Sea Scallops before Grilling. Pat the scallops completely dry with paper towels before seasoning and grilling. Scallops must be dry to develop a nice char on the grill – wet scallops will simply steam.
  • Use Skewers. Thread the sea scallops onto double skewers to make flipping a breeze.
  • Preheat Grill to Hot. Scallops are very quick cooking, so be sure your grill is preheated to around 425-degrees Fahrenheit. A HOT grill is essential for achieving a caramelized char.
  • Brush with Oil. Be sure to brush the grill grates and the scallops with neutral oil to prevent sticking and promote even cooking.
  • Proper Grill Time. Grill scallops a little longer on the first side to develop a beautiful char. Since scallops cook so quick it’s difficult to develop nice char marks. To counteract this, cook the scallops for 3-4 minutes on the first side and just 1 1/2 to 2 minutes on the second side. Be sure to serve the scallops with the char side up!
  • Rest 1-2 Minutes. Let the grilled scallops rest for a couple minutes before cooking to ensure they’re juicy and flavorful.
  • Garnish and Serve Thoughtfully. You eat with your eyes first, so consider garnishing this grilled sea scallops recipe with chopped fresh herbs. I recommend serving with fresh lemon wedges and your favorite seafood sauce for added flavor and visual appeal.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

How do I choose good scallops for grilling?

No matter how you are cooking sea scallops – on the grill, searing on the stovetop, etc. – make sure you always look for dry-packed scallops, rather than wet-packed ones.

Dry packed scallops are free of preservatives and chemicals which helps them develop a better char on the grill. Plus, they taste better too.

If you’re using frozen scallops, be sure to thaw them prior – check out this article on defrosting seafood if you aren’t sure how to thaw properly.

Should I marinate sea scallops before grilling?

I don’t actually recommend marinating scallops if you’re looking to taste the smoky char of the grill and the sweet scallop meat. Marinades tend to overwhelm the delicate seafood flavor of sea scallops; however, you are free to marinate the scallops before starting this grilled scallops recipe if you prefer.

How should I prepare scallops for the bbq grill?

Be sure to season the sea scallops liberally with kosher salt 20 minutes prior to grilling. Then, pat them thoroughly dry, season lightly with salt and pepper, and brush with neutral oil to prevent them from sticking to the grill.

What the best way to grill scallops on the grill?

Preheat your outdoor barbecue grill or indoor grill pan to medium-high heat, around 425-degrees Fahrenheit. Thread scallops onto skewers and place them directly onto greased grill grates and cook for 3-4 minutes on the first side, or until the bottom has developed a golden-brown char. Then, flip the scallops over and cook for 1 1/2 to 2 1/2 minutes on the second side, or until the sea scallops are opaque and just cooked through in the center.

How do I prevent scallops from sticking to the barbecue grill?

Before grilling, ensure the grill grates are clean and well-oiled. As well, be sure to brush the scallops with oil before grilling or spray with non-stick cooking spray to avoid sticking. Lastly, avoid trying to flip the scallops over too early – they will naturally release from the grill when they’re ready to be flipped.

How can I tell when scallop are perfectly grilled?

Scallops are super quick cooking, so you need to watch them closely. Scallops are done grilling when they’re just firm to the touch, opaque in the center, and an internal temperature of 145-degrees Fahrenheit.

serving scallops grilled

Common serving suggestions

  • Scallop Crostini Toast: Top garlic-rubbed crostini or double garlic bread green goddess hummus or avocado hummus, scallops grilled, a pinch of flakey sea salt, and a drizzle of extra-virgin olive oil for a simply delicious appetizer.
  • Sea Breeze Salad: Place grilled sea scallops atop a bed over mixed greens tossed with strawberries, candied walnuts, goat cheese, and a tangy citrus vinaigrette for seaside salad.
  • Herbaceous Elegance: Adorn barbecued scallops with a lemony seafood garlic butter sauce crafted with fresh herbs for a scrumptious scallop dinner.
  • Scallop Risotto: Swap out the shrimp and pair this grilled sea scallops recipe with creamy roasted red pepper risotto showered with goat cheese and parmesan cheese for a savory dinner idea.

Unique serving ideas

  • Scallop Lettuce Wraps: Embrace the lighter side by wrapping char-grilled scallops in buttery lettuce leaves. Serve alongside crisp avocado and cucumber salad and drizzle with sriracha mayo for a little spicy heat.
  • Summertime Scallop Caprese: Give classic caprese salad a shellfish twist by combing cooked scallops with cherry tomatoes, fresh mozzarella pearls, basil leaves, and a drizzle of balsamic reduction.
  • Mediterranean Magic: Elevate family gatherings by pairing barbecue scallops with sweet cherry tomatoes in marinade, greek orzo pasta salad, or couscous salad recipes and a drizzle of balsamic reduction for a taste of Greece.
  • Japanese Melange: Unite bbq scallops with hibachi vegetables, fragrant jasmine rice, and yum yum sauce for an exciting Asian-inspired meal.
  • Creamy Pasta Perfection: Serve the plump, buttery scallops over Philadelphia cheese pasta for a cozy, comforting dinner.

storing leftovers

Refrigerator storage

  • Storage: Allow the grilled sea scallops to cool completely to room temperature before transferring to an airtight container. Store in the fridge for up to 2 days.
  • Reheating: To reheat, gently warm the scallops in a skillet over low heat, adding a splash of seafood broth or a pat of butter to maintain moisture, until just warm throughout.

Freezer storage

  • Note: If you used previously frozen scallops to prepare this grilled scallops recipe, DO NOT re-freeze them. If you have access to fresh scallops, you can freeze this grilled scallop recipe.
  • Storage: Let the bbq scallops cool completely to room temperature before transferring to a freezer-safe storage container or heavy-duty freezer bags. Be sure to remove any excess air from the bag before sealing tightly. Store the grilled scallops in the freezer for up to 3 months.
  • Thawing and Reheating: Thaw frozen scallops cooked on the grill overnight in the refrigerator. Then reheat gently in a skillet over low heat, adding a splash of seafood broth or a pat of butter to maintain moisture, until just warm throughout.

And there you have it, friends—one shell-shockingly simple secret to a sear-iously good meal! Whether you’re hosting A-list shell-ebrities or just adding a splash of luxury to your weeknight dinner, this grilled scallop recipe is sure to make waves. Just don’t be shellfish—share the yum! Now, fire up that grill and let these pearls of the sea turn your next meal into a masterpiece.

Cheyanne

Craving MORE? Follow all the deliciousness on FacebookPinterest and Instagram!

More scallop recipes!

Looking for more seafood recipes featuring sea scallops? Try these fan-favorites next:

Overhead photo of five grilled scallop skewers on a white platter with lemon wedges.

Scallop on the Grill: Grilled Scallops Recipe

Total Time: 7 minutes
Prep Time: 2 minutes
Cook Time: 5 minutes
Servings: 4 servings
Master the art of bbq scallops with the ultimate guide to grilled scallops! Whether you’re a seafood enthusiast or grilling novice, this step-by-step recipe promises juicy scallops with a delightful smoky char that will wow your tastebuds. Best of all, you’ll need just 3 ingredients and 10 minutes of hands-on prep to get them on the grill.

Equipment

  • As Needed Paper Towels – for drying scallops
  • 16 Skewers – for grilling scallops; more or less as needed (SEE NOTES)
  • 1 Outdoor BBQ Grill OR Indoor Grill Pan – for cooking scallops

Ingredients 

  • 2 Pounds Large Sea Scallops – preferably dry-packed; side muscle removed and discarded
  • To Taste Kosher Salt and Ground Black Pepper
  • 2 TBS Neutral Oil – – vegetable or canola; plus more for grill grates
  • Serving Suggestion: Garlic Butter Seafood Sauce

Instructions

  • Dry the Scallops: Line a large, rimmed baking sheet with clean paper towels. Next, arrange the scallops on top of the towels and place a more paper towels on top. Use your hands to gently press on the towels to blot the scallops dry.
    Remove the wet paper towels underneath the scallops and replace them with clean, dry paper towels.
  • Double Skewer Scallops: Thread 4 to 6 sea scallops onto one skewer, arranging the skewer so that it's off to one side of the scallop’s center. Then, place a second skewer through the scallops, parallel to and about ¼-inch away from the first. Return the skewers to a work surface lined with clean paper towels and pat dry again.
  • Salt Scallops: Season the scallops generously on all sides with kosher salt. Cover the scallop skewers with another layer of dry paper towel and blot dry again.
    Replace the wet paper towel with a clean one and then transfer the scallops into the refrigerator and let them chill for at least 20 minutes, while you prepare and heat the grill.
  • Prepare the Grill: Prepare an outdoor grill or indoor grill pan for medium-high cooking. Heat the grill until hot (425-degrees to 450-degrees), clean the cooking grates, and then brush the grates well with a paper towel that’s been dipped into oil.
    (Tip: If you are serving the scallops with a seafood sauce, I like to use this free time while the grill heats to make the sauce.)
  • Season Scallops: Remove the scallops from the grill and pay them dry again using more paper towels.
    Next, lightly brush the scallops all over with oil or spray with non-stick cooking spray and then season liberally with black pepper and very lightly with a little kosher salt.
  • Grill Sea Scallop Skewers: Place the scallop skewers onto the oiled grill grates and grill uncovered and undisturbed until the bottom side develops dark grill marks, about 3 to 4 minutes.
    Flip the skewers over and continue to grill the scallops for 1 ½ to 2 minutes, or until they’re just barely cooked through to an internal temperature of 145-degrees Fahrenheit.
  • Serve Grilled Sea Scallops: Serve the grilled scallops with lemon butter sauce and lemon wedges on the side, if using. Enjoy immediately!
    Overhead photo of five grilled scallop skewers on a white platter with lemon wedges.

Notes

  • Skewers: If you are using wooden skewers instead of metal skewers, you will need to soak them in room temperature water for at least 1 hour to prevent them from burning up on the grill.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe Serves: 4-6
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 187kcal    Carbohydrates: 7g    Protein: 27g    Fat: 5g    Saturated Fat: 1g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.03g    Cholesterol: 54mg    Sodium: 889mg    Potassium: 465mg    Vitamin A: 7IU    Calcium: 14mg    Iron: 1mg

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.