Best Grilled Scallops Recipes

GRILLED SCALLOPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

GRILLED SCALLOPS

Steps:

• Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
• Grill for about 2 to 3 minutes on each side. Serve immediately.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.

GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS

Steps:

• For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
• For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

MISO-GLAZED GRILLED SCALLOPS

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
• Whisk together the miso and mirin or sake; season to taste with pepper.
• Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
• When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
• Sprinkle with sesame seeds and scallions and serve immediately.

GRILLED SEA SCALLOPS

Steps:

• Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
• In a small bowl, combine remaining ingredients and then rub onto scallops.
• TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
• TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.

GRILLED SCALLOPS WRAPPED IN PROSCIUTTO

Steps:

• Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
• Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
• Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.

WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS

Steps:

• In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
• In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL

Steps:

• Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
• Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
• Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

GRILLED SKEWERED SEA SCALLOPS

Steps:

• Whisk lime juice, oil, garlic, cumin, chili powder, salt, and cayenne together in small bowl.
• Thread scallops and tomatoes alternately on 4 skewers.
• Place on platter and drizzle with marinade.
• Cover and refrigerate, basting once with marinade, about 30 minutes.
• Prepare charcoal for grilling or heat broiler.
• Grill or broil skewers, basting with marinade but not turning, just until scallops are cooked through, 5-7 minutes.
• Place lime wedge on each skewer and serve.

GRILLED SHRIMPS & SCALLOPS

Steps:

• Mix all marinade ingredients together.
• Pour 1/3 of marinade into bowl with seafood and chill in fridge for 2 hours.
• Marinate the vegetables in 1/4 of the reserved marinade for about 30 minutes.
• Thread the seafood and vegetables alternately on skewers.
• Baste the kebabs with the remaining reserved marinade frequently while grilling on bbq.
• This is wonderful served with a simple noodle dish, steamed rice or a green salad.

SOY-GINGER GRILLED SCALLOPS

Steps:

• Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
• Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
• Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.

GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA

Steps:

• Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
• Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
• Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
• When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
• Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE

Steps:

• Heat your grill to high.
• Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
• Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
• Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
• Steep saffron in a hot water for 5 minutes to bloom.
• Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

SEA SCALLOPS WITH CRACKED WHEAT SALAD, ROASTED RED PEPPER TAHINI VINAIGRETTE AND GRILLED LEMONS

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
• Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
• Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.
• Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.
• With the motor running, slowly drizzle in the oils and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

GRILLED SEA SCALLOPS AND TOMATOES WITH OLIVE VINAIGRETTE

Steps:

• In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
• Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.
• Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
• Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.

GRILLED SCALLOPS WITH BLACK BEANS

Steps:

• Place scallops in shallow dish.
• Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently.
• Cover and marinate in the refrigerator 30 minutes, stirring occasionally.
• Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender.
• Add bell pepper and sauté until tender.
• Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated.
• Remove from heat; stir in vinegar and keep warm.
• Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers.
• Coat grill rack with cooking spray; place over medium coals (300-350°F).
• Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque.
• Spoon black bean mixture evenly onto individual serving plates.
• Arrange grilled scallops evenly over black bean mixture.
• Serve immediately.

GRILLED SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME

Steps:

• Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
• Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
• Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
• Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
• Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.

GRILLED LEMON-PESTO SHRIMP AND SCALLOPS

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix all ingredients. Place seafood mixture in grill basket (grill "wok").
• Cover and grill seafood mixture over medium heat 10 to 12 minutes, shaking basket or stirring seafood mixture occasionally, until shrimp are pink and firm and scallops are white.

GRILLED SCALLOPS WITH NORI, GINGER, AND LIME

Steps:

• Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
• Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
• Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
• Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
• Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.