Don’t pull or tear:If you properly clean the grilling grate, scallops will flip effortlessly without pulling, tugging, or tearing the meat. Use your grilling tongs and gently flip. If they don’t release easily, let them sit for a little longer.
Pro Tip: Serve these scallops immediately on a warmed plate to keep them from cooling too quickly.
For a Gas Grill:
Preheat your grill by lighting all the burners and closing the lid. Allow the grill to preheat for 10 minutes.
Oil the grates well.
Reduce the heat to minimize the flame, to medium.
Cook the scallops as directed over direct heat.
For a Charcoal Grill:
Light your coals and let them become ashed over.
Arrange the hot charcoal in your grill for a single layer fire.
Place the grill grate on top and clean and oil it well.
Cover with the lid and adjust the air vents for more airflow to allow the coal to get ripping hot.
Grill the scallops as directed.
For a Pellet Grill:
If your pellet grill has a sear settling, program it and allow the grill to preheat. Otherwise, use the maximum temp, 450 – 500 degrees f.
Close the lid and allow the grill to preheat for 10 to 15 minutes.
Clean and oil the grill grates.
Cook the scallops as directed.
If you’re worried your pellet smoker won’t get hot enough, consider preheating a cast iron skillet on the grill and then searing the scallops in it as cast iron retains heat.
Avoid Overcooking: We start counting the moment we lay the first scallop down on the grill, working back to front. When we flip them, we work in the same order, with the same clock ticking in our heat.
Scallops cook quickly and can become rubbery if overcooked. Watch them closely and remove them from the grill as soon as they’re just cooked through.
Don’t pull or tear:If you properly clean the grilling grate, scallops will flip effortlessly without pulling, tugging, or tearing the meat. Use your grilling tongs and gently flip. If they don’t release easily, let them sit for a little longer.
Pro Tip: Serve these scallops immediately on a warmed plate to keep them from cooling too quickly.
For a Gas Grill:
Preheat your grill by lighting all the burners and closing the lid. Allow the grill to preheat for 10 minutes.
Oil the grates well.
Reduce the heat to minimize the flame, to medium.
Cook the scallops as directed over direct heat.
For a Charcoal Grill:
Light your coals and let them become ashed over.
Arrange the hot charcoal in your grill for a single layer fire.
Place the grill grate on top and clean and oil it well.
Cover with the lid and adjust the air vents for more airflow to allow the coal to get ripping hot.
If your pellet grill has a sear settling, program it and allow the grill to preheat. Otherwise, use the maximum temp, 450 – 500 degrees f.
Close the lid and allow the grill to preheat for 10 to 15 minutes.
Clean and oil the grill grates.
Cook the scallops as directed.
If you’re worried your pellet smoker won’t get hot enough, consider preheating a cast iron skillet on the grill and then searing the scallops in it as cast iron retains heat.
Grilled scallops are a seafood lover’s delight – quick to cook, naturally sweet, and incredibly tender when done right. This simple recipe brings out scallops best qualities with just a few ingredients and minimal prep time.
There is something uber luxurious about slicing through a perfectly cooked scallop, but can you only get fantasticseafood recipes at overpriced restaurants?
Where a cast iron skillet or carbon steel pan makes the best crust from edge to edge for pan-seared scallops, there’s something about the flavor you get from grilling that is absolutely unique. We wanted to bring it home, perfecting a technique to achieve those perfectly caramelized grill marks without overcooking the delicate meat.
Ingredients for grilled scallops with parmesan and lemon
For the Grilled Scallops:
1 lb colossal sea scallops – if frozen, thaw your scallops in the fridge overnight
Kosher salt
High-heat neutral oil like avocado oil
For Serving:
1 tbsp unsalted butter
1 tsp grated parmesan cheese
½ tsp fresh lemon zest
Freshly ground black pepper
Garnish:
Minced parsley
Lemon wedges
How to Buy Scallops
Choose fresh, large sea scallops for grilling. They are easier to handle and won’t fall through the grill grates. If you don’t have a fishmonger or seafood market near you, check Costco’s fresh meats and seafood counter, where they often have them frozen in large bags.
how to grill scallops
Preheat the Grill:
Preheat your grill to medium-high heat, around 400 degrees F. See our notes in the recipe card for gas, charcoal, and pellet grills (though if you are using a pellet grill, we highly recommend smoked scallops).
Clean and oil the grill grates.
Close the lid and let the grill preheat for about 10 minutes.
Prepare the Scallops:
Remove scallops from their package and pat dry with a paper towel.
Coat the scallops evenly on both sides with oil and liberally season with kosher salt.
Grill the Scallops:
Adjust the burner to medium heat if necessary to reduce the flames.
Place the scallops on the grill grates using grilling tongs. Close the lid and grill for about 2 minutes.
Flip the scallops, close the lid of the hot grill again, and continue grilling for another 2 minutes until they are opaque and slightly firm to the touch.
Garnish and Serve:
Remove the scallops from the grill and place them in a serving bowl.
Add the butter to the hot scallops, allowing it to melt. Toss the scallops with grated parmesan, lemon zest, a pinch of salt, and freshly ground black pepper.
Arrange the scallops on a platter, garnish with minced fresh parsley and lemon wedges, and serve immediately.
To skewer or not to: You can use bamboo skewers to make handling the scallops easier. However, if your scallops vary in size, be sure to place them on a skewer with similar-sized scallops for even cooking.
Avoid Overcooking: We start counting the moment we lay the first scallop down on the grill, working back to front. When we flip them, we work in the same order, with the same clock ticking in our heat.
Scallops cook quickly and can become rubbery if overcooked. Watch them closely and remove them from the grill as soon as they’re just cooked through.
Don’t pull or tear:If you properly clean the grilling grate, scallops will flip effortlessly without pulling, tugging, or tearing the meat. Use your grilling tongs and gently flip. If they don’t release easily, let them sit for a little longer.
How to serve grilled scallops
Grilled scallops are best served immediately after cooking to enjoy their delicate texture and subtle flavors fully.
Pro tip: Start by arranging the scallops on a warm plate to keep them from cooling too quickly.
Drizzle the melted butter mixture over the scallops to add richness and shine. A sprinkle of freshly grated parmesan and lemon zest, with its bright colors, adds flavor and visual appeal.
We don’t recommend storing and reheating leftovers. For the best freshness, keep leftover scallops in the fridge, for a day or two at most.
What to serve with grilled scallops
Pair them with a light side like a fresh arugula salad, sautéed asparagus, and a tomato mozzarella salad.
For a heartier meal, alongside angel hair pasta, tossed in fresh pesto or olive oil and herbs. Or plate them over sauteed spinach or risotto.
Wine Pairing:
Pair these light, grilled scallops with a buttery white wine, like a Chardonnay. If a cocktail is calling, consider a gimlet.
Why You need to make grilled Scallops
Want to save a small fortune by giving yourself a restaurant-worthy dinner at home? This is it. Grilled scallops are a treat that marries simplicity with luxury. The quick cooking time and minimal prep mean you can enjoy a gourmet meal in minutes without the price tag you’d get at a seafood restaurant.
These are date night perfection or just an indulgence to yourself. The combination of melted butter, parmesan, and lemon zest enhances the scallops’ delicate flavor and adds a bright, savory finish that makes this recipe perfect.
More epic Scallop Recipes
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Create restaurant-quality grilled scallops at home with this simple yet impressive recipe. With a perfect sear, smokey flavor, and perfectly tender middle, these scallops only get better when you toss them in a buttery, parmesan, and lemon coating for insanely indulgent bites.
Prevent your screen from going to sleep
For the grilled scallops:
Preheat the grill:
Preheat your grill for medium-high heat. Around 400 degrees F. See our notes below for gas, charcoal and pellet grills.
Clean and oil the grill gates.
Close the lid and allow the grill to preheat for about 10 minutes.
Meanwhile prep the scallops by removing them from their package and patting them dry with a paper towel.
Coat the scallops in oil on both sides and season liberally with salt.
Grill the scallops:
If needed, adjust the burner so the flame is to medium.
Using grilling tongs, carefully place the scallops on the grill grates and grill for about 2 minutes with the lid closed.
Flip the scallops, close the lid and cook for another 2 minutes.
Garnish and serve:
Remove the scallops from the grill.
Place them in a bowl with the butter.
As the butter quickly melts over the scallops, toss them with the grated parmesan cheese, lemon zest, black pepper and a pinch of salt.
Arrange the grilled scallops on a platter with a sprinkle of parsley and lemon wedges and serve immediately
Avoid Overcooking: We start counting the moment we lay the first scallop down on the grill, working back to front. When we flip them, we work in the same order, with the same clock ticking in our heat.
Scallops cook quickly and can become rubbery if overcooked. Watch them closely and remove them from the grill as soon as they’re just cooked through.
Don’t pull or tear:If you properly clean the grilling grate, scallops will flip effortlessly without pulling, tugging, or tearing the meat. Use your grilling tongs and gently flip. If they don’t release easily, let them sit for a little longer.
Pro Tip: Serve these scallops immediately on a warmed plate to keep them from cooling too quickly.
For a Gas Grill:
Preheat your grill by lighting all the burners and closing the lid. Allow the grill to preheat for 10 minutes.
Oil the grates well.
Reduce the heat to minimize the flame, to medium.
Cook the scallops as directed over direct heat.
For a Charcoal Grill:
Light your coals and let them become ashed over.
Arrange the hot charcoal in your grill for a single layer fire.
Place the grill grate on top and clean and oil it well.
Cover with the lid and adjust the air vents for more airflow to allow the coal to get ripping hot.
Grill the scallops as directed.
For a Pellet Grill:
If your pellet grill has a sear settling, program it and allow the grill to preheat. Otherwise, use the maximum temp, 450 – 500 degrees f.
Close the lid and allow the grill to preheat for 10 to 15 minutes.
Clean and oil the grill grates.
Cook the scallops as directed.
If you’re worried your pellet smoker won’t get hot enough, consider preheating a cast iron skillet on the grill and then searing the scallops in it as cast iron retains heat.
