Grilled Sea Scallops Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6
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Calories
265 kcal
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Course
Main Course, Dinner
Grilled Sea Scallops Recipe
Description
Grilled Sea Scallops are marinated in olive oil with minced garlic, lemon juice, salt, and pepper, then refrigerated for up to 24 hours to enhance flavor. Cooking involves grilling the scallops for a short time over 450° to 550°, achieving a medium to medium-rare interior while developing grill marks. Lemon slices are grilled alongside for citrus aroma.
The recipe suggests serving the scallops on a bed of creamy polenta, topped with a drizzle of chive-infused lemon oil. Blistered cherry tomatoes add subtle sweetness and a contrasting texture. The chive oil is made by blending olive oil, lemon juice, and fresh chives, then straining for a smooth, herbaceous sauce.
Scallops are best eaten soon after cooking to enjoy their delicate texture. Leftovers can be refrigerated for up to three days and reheated briefly on the grill with reduced cooking time to avoid toughness. Using dry-packed scallops is preferred for purity of flavor and texture. Skewering scallops can help grill them more easily, preventing them from falling through grill grates.
Ingredients
For the Scallops:
- 2 pounds scallops feet remove, 10/20 size, Alaska wild caught
- 3 tablespoons olive oil
- 4 garlic finely minced cloves
- lemon then thinly sliced, juice of 1
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
For the Accompaniments:
- 5-6 cherry tomatoes bunches on the vine
- 1/2 cup olive oil plus 3 tablespoons
- 1 chives bunch, fresh
- lemon juice of 1
- 1 polenta
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Add the scallops, oil, garlic, lemon juice, salt, and pepper to a bowl and mix. Cover and place in the refrigerator and marinate for 2 to 24 hours.
- Preheat the grill to 450° to 550°.
- Once the grill is hot, add the scallops along with the lemon slices to the grill, cook for 3 minutes on one side, and then flip and cook for 30 seconds. This will give you a medium-rare to medium internal temperature. Serve or keep warm.
Optional Accompaniments:
- Coat the tomatoes in the 3 tablespoons of olive oil, season with salt and pepper, and add to the grill just to blister, about 1 to 2 minutes. Keep them warm.
- Add the remaining 1/2 cup of olive oil, lemon juice, and chives to a blender and blend until completely smooth. Let sit for 5 minutes and then finely strain. There will be plenty of leftovers to use in other recipes.
- Serve the scallops over top of the polenta, along with a drizzle of chive oil and a side of roasted tomatoes.
Notes
- Consume scallops immediately after cooking to maintain their delicate texture.
- Reheat by grilling briefly with reduced time to prevent overcooking and chewiness.
- Store cooked scallops covered in the refrigerator for up to 3 days; uncooked scallops freeze better than cooked ones.
- Choose dry-packed scallops over wet-packed for better flavor and texture.
- For easier grilling, thread 6–8 scallops on two parallel skewers spaced about ½ inch apart.
- Serving with a simple beurre blanc pairs nicely with the scallops’ flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 595mg | 25% |
| Potassium | 349mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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