These grilled scallops are easy and delicious. Ready in about 20 minutes and bursting with flavor, it’s the ideal summer recipe.
It’s perfect for your outdoor gas grill, but you can make it anytime during the year if you opt for an electric grill or a grill pan.
Scallops are a delicacy. Recipes like baked scallops, seared scallops, and bacon-wrapped scallops are always a hit.
These grilled scallops are especially good. The spice combination – garlic, paprika, and cayenne pepper – is wonderfully bold. The olive oil adds great flavor, and the lemon juice brightens the dish. It’s a delightful summer recipe, a true crowd-pleaser.
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Ingredients
Here’s a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Scallops: You’ll need one pound of large sea scallops. This is about 24 scallops. Make sure to use sea scallops and not bay scallops in this recipe.
- Olive oil: Extra-virgin olive oil has the best flavor, but you can use a lighter olive oil if you prefer an oil with a higher smoke point.
- Lemon juice: Freshly squeezed tastes best.
- To season: Kosher salt, black pepper, garlic powder, paprika (here’s a look at types of paprika), and cayenne pepper.
- Optional garnishes: Lemon slices and chopped parsley.
Variations
- Melted butter or ghee are excellent substitutions for olive oil. I love the flavor they add.
- Freshly squeezed lemon juice is best, but bottled will work too. You can also use lime instead of lemon.
- Using smoked paprika instead of regular paprika adds a wonderful smoky flavor to the scallops.
- Cilantro works well as a substitute for parsley. Its flavor is more potent, but to those who like cilantro, that’s a plus.
Instructions
Here’s an overview of the steps needed to make this recipe. The detailed instructions are included in the recipe card below.
Combine the olive oil, lemon juice, salt, pepper, garlic powder, paprika, and cayenne pepper in a bowl. Add the scallops and toss to coat. I use my hands to ensure the scallops are well coated, but you can use a large spoon.
Preheat a grill to medium-high and oil it. Thread the scallops onto skewers. Grill them until opaque, about 3 minutes per side.
Serve the scallops immediately, garnished with lemon slices and chopped parsley. The garnishes are optional, but I recommend using them. They add color and flavor to the dish.
Expert Tips
Use Large Scallops
This recipe calls for large sea scallops. Small bay scallops are tiny and are more suitable for stir-frying, ceviches, or salads.
Remove the Side Muscle
If the scallops have a small, crescent-shaped muscle attached to their side, as shown in the photo below, use your fingers to peel it off and remove it. It gets tough when cooked.
Recipe FAQs
Scallops are done when golden brown, firm to the touch, and opaque.
If using an instant-read thermometer, the USDA recommends an internal temperature of 145°F; America’s Test Kitchen says 115°F is ideal since the temperature will continue to climb and reach 130°F.
I love all of them – grilled scallops, baked scallops, broiled scallops, and seared scallops. Searing them in butter in a cast-iron skillet has the advantage of creating a delicious brown crust.
I usually cook them over medium-high heat. This works well for seared scallops because it helps create a beautiful and flavorful brown crust. It also works for grilled scallops because it ensures they are cooked on the inside without getting too charred on the outside.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them in the microwave, covered, at 50% power.
More Scallop Recipes
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Easy Grilled Scallops
This recipe for grilled scallops is easy and delicious. Ready in about 20 minutes and bursting with flavor, it’s the ideal summer meal!
Servings: 4 servings
Calories: 177kcal
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Instructions
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Soak 16 short (8-inch) bamboo skewers in cold water for 30 minutes. Pat the scallops dry with paper towels.
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Combine the olive oil, lemon juice, salt, pepper, garlic powder, paprika, and cayenne pepper in a medium bowl.
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Add the scallops and toss to coat. I use my hands.
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Preheat a gas grill, an electric grill, or a stovetop grill pan to medium-high. Oil the grill.
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Thread the scallops onto the skewers. Thread three scallops onto 2 skewers to make them easy to turn.
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Grill until opaque, about 3 minutes per side.
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Serve immediately, garnished with lemon and parsley.
Notes
- This recipe calls for large sea scallops. You shouldn’t use small bay scallops in this recipe. They’re tiny and are more suitable for stir-frying, ceviches, or salads.
- Scallops are done when they are golden brown, firm to the touch, and opaque.
If using an instant-read thermometer, the USDA recommends an internal temperature of 145°F; America’s Test Kitchen says 115°F is ideal since the temperature will continue to climb and reach 130°F.
Nutrition per Serving
Serving: 6 scallops | Calories: 177 kcal | Carbohydrates: 5 g | Protein: 14 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 587 mg
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She’s a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women’s Health, Shape, and Country Living. Click to learn more about Vered.Reader Interactions
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