5.0 from 15 votes
Grilled Sea Scallops Recipe
This Grilled Sea scallops recipe is marinated in lemon and garlic and grilled to perfection for the perfect seafood meal.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 265 kcal
Course:
Main Course , Dinner
Cuisine:
French , Italian , American
Ingredients
For the Scallops:
- 2 pounds 10/20 Alaska Wild Caught Scallops feet remove
- 3 tablespoons olive oil
- 4 finely minced cloves of garlic
- Juice of 1 lemon then thinly sliced
- coarse salt and fresh cracked pepper to taste
For the Accompaniments:
- 5-6 bunches of cherry tomatoes on the vine
- 1/2 cup olive oil + 3 tablespoons
- 1 bunch of fresh chives
- Juice of 1 lemon
- 1 polenta recipe
- coarse salt and fresh cracked pepper 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
- Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.
- How to Reheat: Re-grill the scallops in the exact same method but cut the cooking times in half so as to not overcook.
- How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing them un-cooked.
- Scallops are meant to be eaten at a more medium-internal temperature.
- They will overcook very quickly and become very chewy.
- If you have the option, always buy dry-packed scallops. Wet-pack scallops are packed in cold sea water along with preservatives to extend the shelf life.
- Also, try serving the scallops with a simple beurre blanc.
- If you are nervous that the scallops will fall through the grill grates, you can use two skewers pierced through 6-8 scallops. The skewers should be about a ½” inch from each other all the way through so that the scallops are balanced and not turning when lifting them up on the skewers.
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
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
69IU
(1%)
Vitamin C
4mg
(4%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
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.