Grilled scallops are a symphony of flavors and textures. The tender, buttery scallops contrast perfectly with the seared, golden brown exterior. When you bite into a grilled scallop, you'll be greeted with a burst of salty, savory flavor. The scallops are so tender that they practically melt in your mouth.
|Prep Time||Cook Time||Servings|
|15 mins||6 mins||4|
- 1 pound large sea scallops
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges, for serving
Prepare the scallops. Pat the scallops dry with paper towels. Remove and discard any small, hard muscle attached to the side of each scallop.step 2
Make the marinade. In a small bowl, whisk together the olive oil, lemon juice, parsley, chives, garlic powder, salt, and pepper. Add the scallops to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.step 3
Preheat the grill. Preheat your grill to medium-high heat (about 375°F to 400°F). Brush the grill grates with oil to prevent sticking.step 4
Grill the scallops. Remove the scallops from the marinade and pat dry with paper towels. Grill the scallops for 2-3 minutes per side, or until they reach an internal temperature of 145°F. Use a meat thermometer to check the temperature of the scallops. To insert the meat thermometer, insert it into the thickest part of the scallop, being careful not to touch the bottom of the pan. Be careful not to overcook the scallops, or they will become tough.step 5
Serve immediately. Serve the grilled scallops with lemon wedges and your favorite sides, such as grilled vegetables, rice, or pasta.
2. If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
3. Don't overcrowd the grill when grilling the scallops. Leave enough space between the scallops so that they can cook evenly.