Scallop on the Grill: Grilled Scallops Recipe
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!
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.
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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
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