Grilled Scallops

I’ve always liked scallops, but until just this past year, I had only ordered them at restaurants. If I only knew how easy they are to cook at home! These Grilled Scallops, like my pan-seared scallops and bacon-wrapped scallops, are fantastically delicious and ready in under 30 minutes.

Made with only 6 ingredients, this easy recipe gives you scallops that are richly flavored with butter and garlic. A beautiful grilled sear adds even more flavor, and some fresh thyme and a squeeze of lemon take the dish over the top.

Juicy scallops make a tasty appetizer for a grilled steak or a light meal with a salad and a glass of chilled white wine. Or, turn this scallops recipe into the main course by adding a side dish or two, like grilled baked potatoes and grilled asparagus. If the grill’s hot, why not use it?!

What You’ll Need

Make this easy scallops recipe with just 6 ingredients, plus salt & pepper. Scroll down to the recipe card for measurements.

• Sea scallops – It’s best to use dry sea scallops when preparing scallops on the grill. Bay scallops are simply too small to grill.
• Olive oil & butter – The combination of butter and olive oil helps create a great crust on the scallops, with lots of rich flavor. Butter helps brown the scallops and gives delicious flavor, while olive oil prevents the scallops from sticking, plus it lends its own unique flavor.
• Salt & pepper – Salt and pepper season the scallops. I recommend kosher or sea salt and freshly cracked black pepper.
• Garlic – Garlic pairs great with scallops. I like to grate the garlic finely using a microplane to avoid any big chunks on the scallops.
• Fresh thyme – Fresh thyme adds a bit of earthy, fresh flavor. You could use fresh parsley if that’s what you have on hand or prefer.
• Lemon – Lemon adds fresh acidity that really brightens up this simple seafood dish.

Notes on Buying Scallops

For this recipe, you’ll want to use sea scallops. Bay scallops are too small for grilling, so avoid those. When buying scallops, keep the following in mind:

• Buy them dry-packed. When purchasing sea scallops, buy ones that are dry-packed and not in any liquid. Scallops packed in liquid will prevent a sear from forming and won’t cook up as nicely.
• Fresh vs. frozen. You can use both fresh and frozen sea scallops. If using frozen scallops, be sure to thaw them and use a paper towel to remove any excess liquid.
• Use the smell test. If using fresh scallops, buy them no more than a day in advance. Scallops should have a briny, fresh saltwater smell. If they smell “fishy” or just plain “off”, or feel slimy, these are signs they’ve gone bad.

How to Grill Scallops

It takes just 20 minutes to prepare scallops on the grill or grill pan. Perfect for a quick and easy dinner or appetizer!

• Prepare the grill or grill pan. For the grill, preheat to high heat. Clean the grates and brush them lightly with vegetable oil. For a grill pan, preheat it to high heat and then brush the pan lightly with vegetable oil.
• Prepare the scallops. Pat the scallops dry with a paper towel. Remove the adductor muscle if present. Combine olive oil and butter, then brush this mixture over the scallops and season with salt & pepper. Place on the hot grill.
• Grill the scallops. Cook scallops for 4 to 5 minutes on one side. Flip the scallops and brush with garlic butter that’s mixed with fresh garlic, thyme, and lemon. Cook for an additional 2-3 minutes.
• Enjoy. Serve immediately, garnished with lemon and flaky sea salt.

Grill vs. Grill Pan

You can use an outdoor grill to make these scallops, or a grill pan on the stovetop. If the weather allows, I do prefer to use an outdoor grill, simply because I like the smoky flavor it adds. However, both ways will give you excellent grilled scallops with a nice char.

This Le Creuset grill pan works perfectly for indoor grilling. It’s a great option when you don’t have an outdoor grill, or when the weather’s too cold (or wet or windy!) to grill.

Tips for Grilling Scallops

• Do not flip too soon. You want the scallops to get a nice sear, so be sure to leave them on the grill without prodding or flipping for about 5 minutes.
• How to flip scallops when they stick. If the scallops are sticking to the grill, use a thin metal spatula to scrape them away. If you pull on them, they can rip.
• Take care with flames on an outdoor grill. The garlic butter may cause the grill to flame up, so be cautious. You may want to turn the heat down a bit or move the scallops to a less active area.
• Plan to eat them right away. The scallops will be at their most tender, delicious best when you eat them shortly after removing them from the grill.

Serving Suggestions

These buttery grilled sea scallops can be served as an appetizer, or you can easily add a side dish or two to turn them into the star of the show. Personally, I like to serve these scallops with a potato side, like roasted potatoes or baked potatoes, and a vegetable. Roasted asparagus, grilled asparagus, and arugula salad are a few favorites.

Once plated, these scallops and sides look like a dinner straight from a restaurant. And no one will know it took you only 20 minutes to prepare those gorgeous scallops!

Can Scallops Be Reheated?

Grilled sea scallops are best enjoyed immediately. I don’t usually recommend storing and reheating scallops, as they tend to become overcooked and take on a tough, rubbery texture.

Of course, I also don’t recommend throwing food away. If you can’t eat all of your scallops, you can refrigerate them airtight for up to 2 days. Reheat quickly/minimally on the stovetop or in the microwave. Be alert to any “fishy” smell after storing in the fridge, as that’s a sign the scallops have spoiled and should not be eaten.