Want to sear them instead? Try Pan Seared Scallops with Lemon Herb Sauce, or Scallop Pasta with Lemon & Herbs. Grilling scallops is much easier than searing them in a pan. You don’t have to worry about how hot the pan is or getting an even crisp crust. Nope, just pop them on the grill and in 5 minutes they’re juicy and ready to eat. Outside of grilled shrimp, they’re one of our favorite grilled dinners—period! Serve over a bed of lemon rice or orzo for a fun summer dinner idea.
Frequently asked questions
Medium sea scallops, fresh or frozen (we use frozen) Olive oil Salt and pepper Lemon wedges, for serving
Thaw the scallops: this takes about 15 minutes. Preheat the grill to medium high heat: that’s 375 to 450°F. Pat dry and mix with olive oil, salt and pepper. Make sure they’re as dry as possible so the olive oil will stick. Place on the grates and grill about 5 minutes, turning once. Grill until browned on the bottom, then flip with tongs. If you want you can spritz with fresh lemon juice before serving: but they’re just as good without!
Summer salads. Try any of our top salads for summer like Strawberry Salad, Watermelon Salad, Grilled Caesar Salad, or Greek Orzo Salad. Grilled veggies. There are infinitely more grilled veggies to add: try this Grilled Peppers, Corn, Zucchini, Tomatoes, Sweet Potatoes, Potato Wedges, Green Beans, Grilled Asparagus or Grilled Mushrooms. Summer drinks. If you’re entertaining, you need a signature summer drink! Try Aperol Spritz, Vodka Tonics or Easy Peach Sangria. Dessert! Try Grilled Pineapple or Grilled Apples a la Mode.
Day before (best option): If you think ahead, simply place the frozen scallops in the refrigerator overnight. Day of (in a pinch): Keep the frozen scallops in the package or place them in a resealable plastic bag. Place the package of bag into a large bowl with cold water. The scallops should thaw in about 30 minutes.
Look for sea scallops, not bay scallops. This recipe is for medium-sized sea scallops, which cook up easily on the grill. Avoid bay scallops because they are very small and are harder to grill. Look for wild-caught or US caught. Wild caught scallops are preferable if you can find them. If you live in the US, look for US caught. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
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