Grilled Scallops Recipe
This recipe for grilled scallops is easy and delicious. Ready in about 25 minutes and bursting with flavor, it's the ideal summer meal!
Servings 4 servings
Calories 177kcal
Ingredients
- 3 tablespoons olive oil
- ½ tablespoon lemon juice freshly squeezed
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 pound large sea scallops 24 scallops
Optional garnishes:
- 1 lemon sliced
- 2 tablespoons parsley chopped
Instructions
- Soak 16 short (8-inch) bamboo skewers in cold water for 30 minutes.
- Combine the olive oil, lemon juice, salt, pepper, garlic powder, paprika, and cayenne pepper in a medium bowl.3 tablespoons olive oil, ½ tablespoon lemon juice, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, ¼ teaspoon cayenne pepper
- Pat the scallops dry with paper towels. Add them to the bowl and toss to coat.1 pound large sea scallops
- Preheat a gas grill, an electric grill, or a stovetop grill pan to medium-high. Oil the grill.
- Thread the scallops onto the skewers. Thread three scallops onto 2 skewers to make them easy to turn.
- Grill until opaque, for about 3 minutes per side. If using a dual-contact electric grill, such as a George Foreman grill, cook them without flipping for about 5 minutes.
- Serve immediately, garnished with lemon and parsley.1 lemon, 2 tablespoons parsley
Video
Notes
- Seasonings, especially salt, are guidelines - adjust to taste.
- This recipe calls for large sea scallops. You shouldn't use small bay scallops. They're tiny and are more suitable for stir-frying, ceviches, or salads.
- Extra-virgin olive oil has the best flavor, but you can use a lighter olive oil if you prefer an oil with a higher smoke point.
- If the scallops have a small, crescent-shaped muscle attached to their side, use your fingers to peel it off and remove it. It gets tough when cooked.
- Scallops are done when they are golden brown, firm to the touch, and opaque.
If using an instant-read thermometer, the USDA recommends an internal temperature of 145°F. America's Test Kitchen says 115°F is ideal since the temperature will continue to climb and reach 130°F. - You can keep the leftovers in an airtight container in the fridge for up to three days. Reheat them in the microwave, covered, at 50% power.
Nutrition
Serving: 6scallops | Calories: 177kcal | Carbohydrates: 5g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Sodium: 587mg
