Grilled Scallops
User Reviews
5.0
3 reviews
Excellent
Grilled Scallops
Report
These easy grilled scallops are ready in just 10 minutes!
Share:
Ingredients
- 1 lb. sea scallops (frozen and thawed is fine)
- extra-virgin olive oil
- Kosher salt and ground black pepper, to taste
- canola oil or vegetable oil (for the grill)
- Optional, for serving: fresh lemon wedges; chopped fresh parsley
Instructions
- Pat scallops dry with a dish towel or paper towels. It’s very important to get out as much of the liquid as possible.
- Drizzle or brush scallops with olive oil on both sides and season with salt and pepper. Place back in the refrigerator until the grill is ready (keep scallops cold for as long as possible).
- Preheat an outdoor grill or indoor grill pan over medium-high heat. Rub the grates liberally with an oil with a high smoke point (such as canola or vegetable oil) to prevent the scallops from sticking. Place the scallops directly onto the grates and grill for 2-3 minutes per side, or until slightly charred on the outside and completely opaque.
- Transfer to a serving tray and garnish with fresh lemon and chopped fresh parsley, if desired. Taste and season with additional salt and pepper if necessary.
Notes
- Sea scallops work best for grilling, so I do not recommend substituting with bay scallops. Sea scallops are up to three times larger in size than bay scallops, so you can put them directly on the grill. This avoids having to thread them on skewers and prevents them from falling through the grill grates.
- Scallops can be labeled as either "wet" or "dry." When at all possible, it's best to purchase "dry" scallops. A wet scallop has been soaked in a preservative phosphate solution, which makes the scallop absorb more water. When you cook a wet scallop, it tends to shrivel up more and doesn't brown as well. The wet scallops also don't taste quite as fresh. By contrast, a dry scallop is not treated with any chemical additives or solutions.
- Use fresh or frozen scallops. If starting with frozen sea scallops, thaw them before grilling.
- Dry the scallops really well with a dish towel or paper towels. This helps them brown on the outside, while still staying moist and tender on the inside.
- How to thaw scallops: Leave frozen scallops in the refrigerator overnight. If short on time, place the frozen scallops in a bowl of cold water for about 15-25 minutes. Take them out of the cold water and gently pat them dry and absorb all the liquid before seasoning and grilling.
Nutrition Information
Show Details
Serving
1/4 of the grilled scallops
Calories
129.7kcal
(6%)
Carbohydrates
2.7g
(1%)
Protein
19g
(38%)
Fat
4.4g
(7%)
Saturated Fat
0.6g
(3%)
Polyunsaturated Fat
0.7g
Monounsaturated Fat
2.5g
Cholesterol
37.4mg
(12%)
Sodium
462.5mg
(19%)
Potassium
364.9mg
(10%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1297 kcal
% Daily Value*
| Serving | 1/4 of the grilled scallops | |
| Calories | 129.7kcal | 6% |
| Carbohydrates | 2.7g | 1% |
| Protein | 19g | 38% |
| Fat | 4.4g | 7% |
| Saturated Fat | 0.6g | 3% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 2.5g | 13% |
| Cholesterol | 37.4mg | 12% |
| Sodium | 462.5mg | 19% |
| Potassium | 364.9mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette
American
5.0
(21 reviews)
