Grilled Scallops (Printable)
Quick seared scallops with lemon, garlic, and parsley—golden exterior, tender center, ready in under 20 minutes.
# What You'll Need:
→ Seafood
01 - 1 pound large sea scallops, dry-packed
→ Marinade
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 2 teaspoons garlic, finely minced
05 - 1 teaspoon fresh parsley, chopped
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ For Serving
08 - Lemon wedges
09 - Extra chopped parsley (optional)
# Steps:
01 - Rinse sea scallops thoroughly under cold water and pat them dry with paper towels. Remove the tough side muscle if present.
02 - In a mixing bowl, combine olive oil, fresh lemon juice, minced garlic, chopped parsley, sea salt, and black pepper. Whisk until well blended.
03 - Add dry scallops to the marinade and gently toss to coat evenly. Let them marinate for 5 minutes at room temperature.
04 - Preheat grill or grill pan to high heat. Oil the grates lightly to prevent sticking.
05 - Arrange scallops on the grill with space between each. Grill 2 to 3 minutes per side, turning once, until opaque with a golden-brown crust.
06 - Transfer scallops to a serving platter. Garnish with lemon wedges and additional parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The marinade makes every bite taste bright—like you discovered a secret at a seaside bistro.
- Scallops cook fast, and once you know how to nail their texture, people will think you’re an absolute grilling genius.
02 -
- Once, I walked away for a minute and came back to rubbery scallops—watch closely, they cook in a flash.
- Switching to dry-packed scallops changed everything; wet ones steamed instead of seared and I finally saw the difference.
03 -
- Never overcrowd your grill—space is essential for deep, golden sear lines.
- A light brush of oil on scallops before grilling helps release them easily and maximizes browning.