5 from 15 votes
Grilled Sea Scallops Recipe
This recipe grills wild-caught sea scallops marinated in olive oil, garlic, lemon juice, salt, and coarse black pepper. Grilling quickly over high heat gives scallops a tender interior with a slight char on the exterior. Optional accompaniments include blistered cherry tomatoes, creamy polenta, and a fresh chive-lemon oil for added flavor complexity.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
6
Calories:
265 kcal
Course:
Main Course, Dinner
Cuisine:
French, Italian, American
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
- black pepper coarse and freshly cracked, to taste
- salt 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
- black pepper coarse and freshly cracked, to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 265
% 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.