Grilled Scallops is a simple recipe to make on the grill that takes just a few minutes. Don’t be intimidated by this phenomenal shellfish. It really can’t get much easier.
We ordered our Butcher Box for the month and threw in a one pound bag of sea scallops for a fun treat. With my son home, we decided this would be the perfect time to marinate them, add them to some skewers and treat ourselves to a real delicacy on the grill. This will go down as one of our favorite Grilled Seafood Recipes ever.
🍽️ Why This Works
Super Easy – The actual grilling of these takes about 5-7 minutes. There is no fancy equipment needed, so everyone can make these. I did marinate them for about one hour to provide a light hint of citrus to the meal.
Fast – If you’re anything like me, you don’t really care if the recipe takes five minute or five hours. Standing out at the grill drinking a beer is one of my favorite things to do in this world! We made this on a cold December day, so I was glad it took less than ten minutes of actual grilling time.
There are just a few ingredients for the marinade, so let’s chat about them:
Scallops: A one pound bag made enough for the three of us. We served them with a potato and some veggies, and really savored the flavors.
Citrus Juice: I had some lemons and oranges on hand, so those worked perfectly. Limes or grapefruit would work as well. If you can, use a wooden juicer to really get all the liquid out of the cut fruit.
Honey: It just takes a little bit of the honey to offset the acid of the fruit juice.
Olive Oil: The base of the marinade is the olive oil. It serves two purposes: First, it combines with the other ingredients to easily coat the scallops while they marinate; and, second, the oil helps them not to stick when you add them on the grill. Scallops can be expensive, and I really didn’t want to leave any stuck to the grate.
If you have read this blog long, you know we love simple recipes that taste amazing! This one is no different.
Step One: Combine the lemon and orange juice with the olive oil, honey and garlic and stir well.
Step Two: Pour this marinade in a Ziploc bag and add the scallops. Seal it and work it around with your hands to make sure they are all coated. Place the bad in the refrigerator for one hour.
⚠️ Important: Place the Ziploc bag in a bowl before adding it to the fridge. I can’t tell you how many times I just laid it in there and it leaked. It always happens at the least convenient times, so just save yourself the hassle and place the whole thing in a large bowl.
Step Three: Remove the scallops from the bag and place them on skewers. I was able to fit four or five on each one.
Step Four: Heat the grill to 375 degrees on direct heat. Make sure it is fully up to temperature before adding the skewers. This is an extremely fast cook, and if they stay on the grill too long, they will become rubbery.
Step Five: Right before adding the skewers, brush the grill grate with oil. We REALLY don’t want these to stick!
Step Six: Grill each side of the scallops for 2-3 minutes. These do not take long to cook. Look for the nice sear marks and when they are done, the flesh will turn opaque white.
Remove and Serve!
❗ Expert Tips
- Make sure you use sea scallops and not the small bay scallops.
- Don’t let them marinade for longer than one hour. This is an extremely delicate shellfish and the citrus will start to toughen the flesh if left in too long.
- Grill it hot and fast. These cook extremely fast, so make sure the grill is fully up to temperature before adding them.
- Always make a couple of extra for the Chef’s tip! A good taste test is always warranted before serving these to your family and guests.
They will turn an opaque white and will be done in 5-7 minutes. If you grill them too long, they will become rubbery.
Sea Scallops are much larger and are typically harvested off shore by trawlers. The deep, cold water helps them grow large. Bay Scallops are much smaller (about ½”) and are harvested in large estuaries or bays. As they live in the shallower water, they will not grow as large.
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- 1 lb Sea Scallops
- 2 tbsp Lemon Juice
- 2 tbsp Orange Juice
- 1 tbsp Honey
- 1/4 cup Olive Oil
- 2 cloves Garlic minced
- Salt and Pepper to taste
Prepare the Marinade
- Combine the lemon juice, orange juice, honey, garlic and olive oil into a bowl and stir.
- Pour the marinade into a Ziploc bag and add the scallops.
- Make sure the scallops are fully coated and let it marinate in the refrigerator for about one hour.
- Heat the grill to 375 degrees and use direct heat. Because this dish will grill so quickly, make sure the grill is fully up to temperature before adding any of the skewers.
- Remove the scallops from the marinade and add four to five scallops on a flat metal skewer, leaving a little space in between to make sure there is air flow. Sprinkle a little salt and pepper.
- Brush the grill with a little olive oil so the scallops don't burn and will release easily.
- Lay the skewered scallops on the grill and cook each side for about 2-3 minutes. Don't overcook the scallops. You won't need more than a total of six to seven minutes. Look for the meat to turn an opaque white.
- Remove and serve!