Marinated Grilled Scallops: Your Ultimate Guide to Tender, Flavorful Perfection

Embark on a culinary journey with these exquisite marinated grilled scallops, a dish that effortlessly blends gourmet elegance with the delightful simplicity of outdoor cooking. Each succulent scallop is bathed in a savory, aromatic blend of herbs and spices, then perfectly grilled to achieve a tender interior and a beautifully caramelized exterior. Whether you’re planning a sophisticated dinner party or a casual summer barbecue, this recipe promises to elevate your meal, making it an unforgettable experience for all seafood enthusiasts.

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Key Ingredients for the Perfect Marinade

Crafting the perfect grilled scallop dish starts with a simple yet powerful marinade that tenderizes the seafood and infuses it with incredible flavor. Here are the essential ingredients that make this recipe shine:

• Scallops: The star of our dish. Choose fresh, large sea scallops for the best results.
• Olive Oil: Acts as a binder for the spices and helps prevent sticking on the grill, contributing to a beautiful sear.
• Fresh Lemon: Provides a bright, acidic tang that complements the natural sweetness of the scallops and helps tenderize them slightly.
• Onion Powder: Adds a subtle, savory depth without the texture of fresh onion.
• Garlic Powder: A foundational flavor that enhances almost any savory dish, offering a warm and aromatic note.
• Smoked Paprika: This is a game-changer! It imparts a rich, smoky aroma and a vibrant color, significantly amplifying the overall flavor profile. If unavailable, regular paprika can be used for color and a mild flavor.
• Salt and Pepper: Essential seasonings that bring out all the other flavors and provide a balanced taste.

Selecting the Best Scallops for Grilling

The type of scallop you choose significantly impacts the final dish. For this grilled scallop recipe, we highly recommend using large sea scallops. Their substantial size and firm texture hold up exceptionally well to the heat of the grill, allowing for a beautiful sear and a juicy, tender interior. Here’s a quick overview of the main types of scallops you’ll encounter:

• Bay Scallops: These are typically small, measuring about ½ inch in diameter. They boast a sweet, delicate flavor and are ideal for quick cooking methods like searing in a pan, or adding to salads, soups, stews, and pasta dishes where their small size is an advantage. They tend to be too small for grilling directly on grates, as they can easily fall through.
• Sea Scallops: Larger than bay scallops, usually 1 to 2 inches across, sea scallops offer a richer, more pronounced flavor. Their meaty texture makes them perfect for grilling, baking, or sautéing. They’re robust enough to withstand the direct heat of a grill, allowing for that desirable charred exterior. Look for “dry-packed” sea scallops, as “wet-packed” scallops are often treated with a preservative solution that can make them release excess water and prevent proper searing.
• Diver Scallops: Considered the crème de la crème of scallops, diver scallops are hand-harvested by divers, ensuring minimal environmental impact and superior quality. They are typically sea scallops that are incredibly fresh, firm, and possess an intensely sweet flavor. While often pricier, their exceptional quality makes them a gourmet choice for special occasions.

When purchasing scallops, always opt for fresh-smelling ones with a natural, slightly off-white to pinkish hue. Avoid any that smell overly fishy or have a dull, grey appearance. If using frozen scallops, ensure they are thawed slowly in the refrigerator overnight before use.

The Exquisite Flavor and Texture of Grilled Scallops

Scallops are celebrated for their naturally sweet and delicate flavor, often described as mildly nutty or even buttery. Their texture is a highlight: tender and juicy with a melt-in-your-mouth creaminess that gives way to a slightly firm bite. This unique combination makes them a favorite among seafood aficionados.

When you introduce scallops to the grill, their inherent characteristics are wonderfully amplified. The high heat of grilling creates a beautiful caramelization on the exterior, developing a lightly charred crust that adds a smoky depth to their sweet flesh. This searing process locks in moisture, ensuring the scallops remain incredibly juicy and tender inside. The subtle smokiness from the grill perfectly complements their natural sweetness, creating a complex flavor profile that is both rustic and refined.

Our marinade, particularly with the addition of smoked paprika, further enhances this experience. The paprika infuses an additional layer of bold, savory smokiness, while garlic and onion powders contribute an aromatic foundation, and fresh lemon juice brightens every bite. The result is a scallop that is tender, juicy, and bursting with a harmonious blend of sweet, savory, and smoky notes – truly a gourmet delight.

Properly Cleaning Your Scallops

Before marinating and grilling, a proper cleaning of your scallops ensures the best taste and texture. The cleaning process can vary slightly depending on whether you’ve purchased fresh, in-shell scallops or pre-shucked ones. Most commonly, you’ll be working with shucked scallops, which still require a bit of attention.

1. **Rinse Thoroughly:** Start by placing the scallops in a colander and rinsing them under cold running water. This helps remove any loose grit or shell fragments that may be clinging to them.
2. **Pat Dry:** After rinsing, gently pat the scallops thoroughly dry with paper towels. Excess moisture is the enemy of a good sear, as it will steam the scallops instead of allowing them to caramelize beautifully on the grill. The drier they are, the better crust you’ll achieve.
3. **Remove the Side Muscle (Optional but Recommended):** Examine each scallop for a small, tough, crescent-shaped muscle on the side. This is called the “adductor muscle.” While not harmful to eat, it has a chewy, rubbery texture that can detract from the overall tender experience. It’s usually a slightly lighter color than the rest of the scallop. To remove it, simply pinch it between your thumb and forefinger and gently pull it off, or use a sharp paring knife to slice it away. Discard this muscle.
4. **Inspect for Grittiness:** If the scallops still feel a bit rough or gritty after rinsing, you can use a small, soft brush (like a pastry brush) to gently scrub the surface. Rinse again lightly and pat dry.
5. **Final Check:** Once cleaned, your scallops should be smooth, firm, and ready to absorb the delicious flavors of your marinade.

How to Grill Scallops: A Step-by-Step Guide

Grilling scallops to perfection is surprisingly simple once you understand the key steps. The goal is a beautiful sear on the outside and a tender, juicy inside. Remember, detailed measurements and full instructions are provided in the comprehensive recipe card at the bottom of this post.

1. **Prepare the Scallops and Marinade:** Once your scallops are cleaned and thoroughly patted dry, place them in a bowl. Drizzle generously with olive oil and fresh lemon juice. Sprinkle the onion powder, garlic powder, smoked paprika, salt, and pepper over the scallops. Gently toss or rub the spices into the scallops, ensuring each piece is evenly coated.
2. **Marinate (Optional but Recommended):** For enhanced flavor, allow the scallops to marinate in the refrigerator for at least 30 minutes to an hour. Be cautious not to marinate them for too long (e.g., several hours or overnight), as the acidity from the lemon juice can begin to “cook” the scallops (a process called denaturation) and make them mushy.
3. **Preheat Your Grill:** Ignite your grill and preheat it to medium-high heat, aiming for a temperature between 375-400 degrees Fahrenheit. Clean your grill grates thoroughly with a wire brush and then oil them generously. This crucial step prevents sticking and ensures those coveted grill marks.
4. **Arrange on Skewers or Pan:** Carefully load the marinated scallops onto metal or pre-soaked wooden skewers. Alternatively, if you prefer not to use skewers, you can place them directly into a grill-safe cast iron skillet or a grill basket. If using skewers, ensure there’s a small space between each scallop for even cooking.
5. **Grill the Scallops:** Place the scallops (on skewers or in a pan) directly onto the preheated and oiled grill grates. Listen for that satisfying sizzle! Avoid overcrowding the grill, which can lower the temperature and lead to steaming instead of searing.
6. **First Side Sear:** Cook for approximately 2-3 minutes on the first side. During this time, resist the urge to move or flip them. This allows a beautiful golden-brown crust to form.
7. **Flip and Finish:** After a couple of minutes, gently flip the scallops using tongs. They should release easily from the grates once a good sear has developed. If they stick, give them another 30 seconds to a minute before trying again. Grill the second side for an additional 2-3 minutes, or until they are opaque throughout and have developed a similar caramelized crust.
8. **Rest and Serve:** Once cooked, remove the scallops from the grill. It’s often beneficial to let them rest for a minute or two before serving, allowing the juices to redistribute for maximum tenderness.

To Skewer or Not to Skewer?

While often seen skewered, using skewers for grilled scallops is entirely optional and depends on your preference and grilling setup. Both methods—skewering or grilling in a pan—have their advantages:

Benefits of Using Skewers:

• **Prevents Falling Through:** Skewers are incredibly helpful for preventing smaller or more delicate seafood, like shrimp, scallops, and thin fish fillets, from slipping through the grill grates and into the flames.
• **Easier Flipping:** They allow you to easily turn multiple scallops at once, ensuring even cooking on all sides without having to meticulously flip each individual piece. This is particularly useful for achieving consistent grill marks.
• **Presentation:** Skewered scallops can make for an attractive presentation, especially when alternated with vegetables like bell peppers or cherry tomatoes.

If you choose to use skewers, consider the type:

• **Metal Skewers:** These are durable, reusable, and conduct heat, which can help cook the scallops from the inside out. They don’t require pre-soaking. Look for flat, wide-bladed metal skewers, as these prevent the scallops from spinning when you try to turn them.
• Wooden Skewers: More affordable and disposable, but they can burn on the grill. To prevent this, always soak wooden skewers in water for at least 30 minutes (or even longer, up to an hour) before threading your scallops onto them.

Grilling Without Skewers:

You can absolutely grill scallops without skewers. Here are some alternatives:

• **Cast Iron Skillet or Grill Pan:** Placing scallops in a cast iron pan or any other grill-safe pan directly on the grates is an excellent method. This contains the scallops, prevents them from falling, and allows them to cook in their juices or marinade, resulting in a more even cook and delicious flavor. It’s also great for creating a uniform sear without direct grill marks.
• **Grill Basket:** A dedicated grill basket is another fantastic option. These baskets typically clamp shut, securely holding delicate items like scallops, fish, and vegetables, making them easy to flip as a single unit.

Ultimately, the choice comes down to personal preference and what equipment you have on hand. Both methods can yield perfectly grilled, delicious scallops.

Achieving the Ideal Grill Temperature for Scallops

Grill temperature is a critical factor in achieving perfectly cooked scallops – tender on the inside with a beautiful, caramelized crust on the outside. For grilling scallops, it’s highly recommended to preheat your grill to medium-high heat, which typically falls in the range of 375-400 degrees Fahrenheit (approximately 190-205 degrees Celsius).

Here’s why this temperature range is ideal:

• **Rapid Searing:** The high initial heat allows for a quick and intense sear on the exterior of the scallops. This rapid browning creates what’s known as the Maillard reaction, developing complex, savory flavors and a desirable crust. It also helps to lock in the natural juices, preventing the scallops from drying out.
• **Efficient Cooking:** Scallops cook very quickly due to their delicate protein structure. Medium-high heat ensures they cook through in a short amount of time, preventing them from becoming rubbery. If the grill is too low, the scallops will take too long to cook, resulting in a tough texture. If it’s too high, the exterior will burn before the interior is cooked.
• **Caramelization:** This temperature range promotes the perfect balance of browning and caramelization, creating a visually appealing and flavorful crust without overcooking the delicate flesh within.

To ensure consistent results:

• **Preheat Thoroughly:** Always allow your grill to preheat completely. This usually takes 10-15 minutes for gas grills and longer for charcoal grills. A properly preheated grill ensures even heat distribution and helps prevent sticking.
• **Use a Grill Thermometer:** Rely on your grill’s built-in thermometer or an external grill thermometer to accurately gauge the temperature.
• **Monitor and Adjust:** Grills can have hot spots, and outdoor conditions like wind can affect temperature. Monitor the cooking process closely and be prepared to adjust the heat as necessary. You might need to move scallops to slightly cooler areas of the grill if they’re browning too quickly.

Maintaining a consistent medium-high heat throughout the grilling process is key to achieving beautifully browned and tender scallops every time. Don’t rush the preheating, and trust your thermometer!

Grilled Scallop Cook Time: What to Expect

One of the most crucial aspects of grilling scallops is managing the cook time. Scallops cook remarkably fast, and overcooking them is the quickest way to turn a delicate seafood treat into a rubbery disappointment. The precise cooking time will vary slightly based on a few factors:

• **Scallop Size and Thickness:** Larger, thicker sea scallops will naturally require more cooking time than smaller ones. Our recipe is designed for large sea scallops.
• **Grill Temperature Consistency:** While we aim for medium-high (375-400°F), actual grill temperatures can fluctuate. A hotter grill will cook them faster.
• **Desired Doneness:** Some prefer their scallops just barely cooked through, while others like a firmer texture.

As a general guideline for medium-high heat, scallops typically take about **2-3 minutes per side** to cook through. This means a total of 4-6 minutes of grilling time. It’s a quick process, so pay close attention to avoid overcooking. Keep in mind that a good sear on the first side is essential, so resist the urge to flip too early.

Smaller scallops, like bay scallops (though not recommended for direct grilling), would cook even faster, potentially in as little as 1-2 minutes per side. Always err on the side of undercooking slightly, as you can always put them back on the grill for another minute, but you can’t reverse overcooking.

Knowing When Your Scallops Are Perfectly Cooked

Knowing exactly when scallops are done is key to enjoying their tender, succulent texture. Overcooked scallops become tough and rubbery, losing their delightful melt-in-your-mouth quality. While cooking times provide a guideline, it’s best to rely on visual and tactile cues, and for ultimate precision, an internal temperature reading.

Here’s how to tell when your grilled scallops are perfectly done:

• **Color Transformation:** Raw scallops are translucent and have a somewhat glassy appearance. As they cook, their flesh will turn opaque, becoming a beautiful pearly white or light golden brown. The edges, where they’ve had direct contact with the grill, should develop a lovely caramelized crust.
• **Texture by Touch:** Gently press a scallop with the back of your tongs or a clean finger. A perfectly cooked scallop should feel firm but still yield slightly. It should not be squishy (undercooked) or rock-hard and bouncy (overcooked/rubbery).
• **Internal Temperature (The Most Reliable Method):** For guaranteed doneness without guesswork, use an instant-read meat thermometer. Insert the thermometer into the thickest part of a scallop. Scallops are cooked through when their internal temperature reaches **115-130 degrees Fahrenheit (46-54°C)** for a medium-rare to medium doneness, which preserves their tenderness. Some prefer to cook seafood to 145 degrees Fahrenheit (63°C), but for scallops, this often results in a firmer, less delicate texture.
• **Visual Inspection (Cutting into one):** If in doubt, carefully cut into the thickest part of one scallop. The center should be opaque, with no translucent or raw-looking areas remaining.

**Crucial Tip: Avoid Overcooking!** Scallops have a narrow window of perfection. They can go from perfectly tender to tough and rubbery in a matter of seconds. Keep a close eye on them during the grilling process, especially if you have varying sizes on the grill. Remove smaller scallops first if they cook faster.

Can You Wrap Scallops in Bacon? Absolutely!

The classic combination of sweet, succulent scallops and crispy, salty bacon is a match made in culinary heaven. Wrapping your grilled scallops in bacon adds another layer of flavor and texture that is incredibly popular and truly delicious. Here’s how to do it effectively to ensure both the scallops and bacon cook perfectly:

• **Choose Thin-Cut Bacon:** Thicker bacon takes longer to cook, potentially leading to overcooked scallops. Opt for thin-cut bacon slices, which will crisp up faster on the grill.
• **Pre-cook the Bacon (Optional but Recommended):** For truly crispy bacon and perfectly cooked scallops, consider par-cooking your bacon slightly before wrapping. You can do this by frying it in a skillet for a few minutes until it’s about half-cooked and rendered some fat, but still flexible enough to wrap. This ensures the bacon gets crispy on the grill without drying out or overcooking the scallops.
• **Wrap Each Scallop:** Take a half slice of thin-cut (and potentially par-cooked) bacon and wrap it snugly around the circumference of each scallop. Secure the bacon with a wooden toothpick. If using wooden toothpicks, remember to soak them in water beforehand to prevent burning.
• **Grill as Directed:** Place the bacon-wrapped scallops on the preheated grill. The cooking time might be slightly longer (around 3-4 minutes per side) than plain scallops to allow the bacon to crisp up fully. Monitor closely to prevent burning. The bacon fat will also help prevent the scallops from sticking.
• **Ensure Even Cooking:** Turn the scallops frequently to ensure the bacon cooks evenly on all sides and crisps up nicely.

The rich, smoky flavor of the bacon beautifully complements the sweet scallops, creating an indulgent appetizer or main course that is sure to impress.

Storing Leftover Grilled Scallops

While grilled scallops are best enjoyed fresh off the grill, you might find yourself with a few delicious leftovers. Proper storage is essential to maintain their quality and ensure food safety. Once cooked, allow any leftover scallops to cool completely to room temperature (this should take no more than two hours) before storing.

To store, place the cooled scallops in an airtight container. This will prevent them from absorbing odors from other foods in the refrigerator and will keep them moist. Store the sealed container in the refrigerator for **3-4 days**. Beyond this timeframe, the quality and safety of the scallops will diminish.

For longer storage, while technically possible to freeze cooked scallops, it’s generally not recommended for optimal texture. Freezing can make them tougher and lose some of their delicate flavor upon thawing and reheating. If you must freeze, place them in an airtight, freezer-safe container or bag, ensuring as much air is removed as possible, and consume within 2-3 months.

Reheating Scallops Without Overcooking

Reheating scallops can be tricky because their delicate nature means they can easily become tough and rubbery if overcooked. The key is to reheat them gently and quickly, just until they are warmed through, not sizzling hot. Here are the best methods:

• **Stovetop (Recommended):** This is often the best method for reheating scallops. Heat a small amount of butter or olive oil in a non-stick pan over medium-low heat. Add the scallops and cook for 1-2 minutes per side, just until they are warmed through. Avoid high heat.
• **Oven:** Preheat your oven to 350°F (175°C). Place the scallops in a single layer on a baking sheet, optionally with a small pat of butter or a drizzle of olive oil. Cover loosely with aluminum foil to prevent drying out. Reheat for about 5-7 minutes, or until just warm.
• **Air Fryer:** Preheat your air fryer to 350°F (175°C). Place the scallops in a single layer in the air fryer basket. Cook for 3-5 minutes, shaking the basket gently halfway through, until warmed. This method can give them a nice light crispiness.
• **Microwave (Use with Caution):** This method is generally not recommended as it poses the greatest risk of overcooking and turning your scallops rubbery. If you absolutely must use it, place the scallops on a microwave-safe plate, cover with a damp paper towel, and heat in very short bursts (15-30 seconds) at a lower power setting, checking frequently until just warm.

Regardless of the method, remember that the goal is to heat them gently until they are just warm. Overheating will inevitably lead to a tough, rubbery texture, so keep a close eye on them!

Perfect Pairings for Your Grilled Scallops

Grilled scallops, with their delicate sweetness and smoky char, pair beautifully with a variety of side dishes. Consider these complementary recipes to create a well-rounded and delightful meal:

• Smoked Sweet Potatoes: The natural sweetness of sweet potatoes, enhanced by a smoky flavor, creates a harmonious balance with the scallops.
• Fried Potatoes and Onions: A comforting and savory side that offers a delightful textural contrast to the tender scallops.
• Air Fryer Bacon Wrapped Asparagus: If you didn’t wrap your scallops in bacon, this side dish provides that smoky, salty crunch, perfectly complementing the fresh asparagus and light scallops.
• Steakhouse Creamed Spinach: A rich and creamy classic that adds a touch of indulgence and contrasts beautifully with the lean seafood.
• Southern Creamed Corn: Sweet and creamy, this dish adds a comforting, slightly sweet element that pairs wonderfully with grilled seafood.

More Irresistible Grilled Seafood Recipes

If you love the flavor and ease of grilled scallops, you’ll undoubtedly enjoy exploring other grilled seafood options. Grilling enhances the natural flavors of fish and shellfish, creating delicious and healthy meals. Here are some more grilled seafood recipes to inspire your next barbecue:

• Grilled Cod in Foil: A simple, mess-free way to grill tender and flaky cod, infused with herbs and lemon.
• Grilled Snow Crab Legs: Sweet and succulent snow crab legs, grilled to perfection, make for an impressive and flavorful feast.
• Grilled King Crab Legs with Garlic Butter: Indulge in the rich, buttery flavor of King crab legs, elevated with a generous slathering of garlic butter after grilling.

Marinated Grilled Scallops

Brandi Crawford

These scallops are marinated in a savory blend of herbs and spices, then grilled to perfection for a tender and flavorful dish. Ideal for summer barbecues or elegant dinners, this recipe brings a gourmet touch to any occasion, making it a favorite among seafood lovers.

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Prep Time
10 minutes mins

Cook Time
6 minutes mins

Total Time
16 minutes mins

Servings
4 servings

Calories
116 kcal

Ingredients

• 1 pound raw scallops
• 1 teaspoon olive oil
• 1-2 tablespoons fresh lemon juice This was ½ -1 full lemon for me.
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika Regular paprika is fine.
• salt and pepper to taste

Instructions

• Preheat your grill to medium-high heat (around 375-400 degrees Fahrenheit). Ensure the grill grates are clean and well-oiled to prevent sticking.
• In a bowl, drizzle the cleaned and patted-dry scallops with olive oil and lemon juice, then sprinkle all the spices (onion powder, garlic powder, smoked paprika, salt, and pepper) throughout. Gently rub the spices into the scallops to ensure an even coating.
• For enhanced flavor, marinate the scallops in the fridge for at least 30 minutes to an hour. Do not marinate them for too long (e.g., more than 2 hours) as the lemon juice can start to break down the delicate scallop proteins, potentially making them mushy. This step is optional but highly recommended.
• Carefully load the scallops onto metal or pre-soaked wooden skewers, leaving a small space between each. Alternatively, you can place them in a cast iron skillet or a grill basket, then transfer to the grill.
• Place the scallops directly on the preheated and oiled grill grates. Ensure there’s adequate space between them to allow for even cooking and to prevent steaming. Cook for about 2-3 minutes per side, depending on the size and thickness of the scallops. The goal is a beautiful golden-brown sear.
• After the initial 2-3 minutes, gently flip the scallops using tongs. They should release easily from the grill grates if a good crust has formed. If they stick, give them another 30 seconds to a minute before trying to flip again.
• Continue to grill the scallops for an additional 2-3 minutes on the second side. They are done when they turn opaque throughout and have developed a lightly browned or caramelized crust on both sides. Be careful not to overcook them, as this will result in a tough, rubbery texture. An instant-read thermometer should read 115-130°F (46-54°C) for tender scallops.
• Remove the grilled scallops from the heat and allow them to rest for 1-2 minutes before serving. This helps the juices redistribute, ensuring maximum tenderness and flavor.

Notes

If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before threading the scallops. This prevents them from burning on the hot grill.

Total cook time will vary based on the size and thickness of your scallops. Always keep a close eye on them during grilling. Smaller scallops will cook faster than larger ones and may need to be removed from the grill sooner to prevent overcooking.

Nutrition Information

Serving: 4oz
Calories: 116kcal
Carbohydrates: 2g
Protein: 20g
Fat: 3g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.