Grilled Scallops – Spend With Pennies

Grilled scallops have a buttery taste and take just minutes to make at home. Simply toss scallops with a bit of olive oil, garlic and lemon and grill.

Scallops seem fancy, but are honestly easy to make!

What Are Scallops?

Scallops are mollusks that come in large and petite sizes.

• Smaller scallops are called bay scallops and are great in seafood chowder, cooked in sauce, or added to pasta dishes.
• Larger scallops are called sea scallops and are often served wrapped in bacon, cooked in foil, or threaded onto skewers and grilled, kebab style!

Ingredient Tips for Grilled Scallops

Like shrimp scampi, these scallops have a very basic preparation. A bit of lemon, some garlic, and olive oil.

• Scallops: Use larger sea scallops in this recipe like sea scallops. Opt for dry-packed if possible, as they will sear better. Thawed frozen scallops work well too!
• Seasonings: Olive oil, lemon juice, garlic, salt, and pepper are used to flavor these scallops! I’ve included a few of our favorite variations in the recipe below as well.

How to Make Grilled Scallops

1. Pat scallops dry and toss with the marinade. (full recipe below)
2. Grill scallops on a greased grate over medium heat.
3. Remove from the grill and season.

Serving Suggestions

Grilled scallops are the star of the show and are great with simple sides like oven roasted asparagus or sesame ginger snap peas. A simple pasta dish with a fresh, light sauce or pesto is a great option too.

Once cooked, scallops will keep in the refrigerator for about 3 days. The best way to reheat them is to heat a little olive oil in a saute pan over medium heat so they reheat slowly.

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Quick and Easy Grilled Scallops

Grilled scallops are simple, yet full of flavor! Enjoy this yummy appetizer any day of the year!

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

• Dab scallops dry with a paper towel.

• Combine olive oil, garlic, and lemon juice (and any additions below if using). Toss with scallops and let rest a few minutes while grill preheats.

• Preheat grill to medium-high.

• Once the grill is heated, oil the grates by adding oil to a paper towel and using tongs to rub the oil on the grates.

• Remove scallops from the marinade (discard marinade) and season scallops with salt & pepper. Grill for 2-3 minutes per side or just until opaque.

• Garnish with parsley and serve with lemon wedges.

Optional Marinade Additions (choose 1)

• ¼ teaspoon red chili flakes
• ¼ teaspoon lemon pepper
• ¼ teaspoon lemon zest (for a stronger lemon flavor)
• 1 teaspoon each fresh chopped basil and parsley
• replace lemon juice with lime juice and add 2 teaspoons chopped cilantro

If your scallops are on the smaller side, thread them on a skewer to keep them from slipping into the grates. If using wood skewers, be sure to soak them in water for 30 minutes first so they don’t burn on the grill.
Keep leftover scallops in an airtight container in the refrigerator for up to 3 days. To reheat, saute in a pan over medium heat with a little olive oil until heated through. 

Calories: 142 | Carbohydrates: 4g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 445mg | Potassium: 232mg | Sugar: 1g | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Seafood, Snack

Cuisine American

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