Scallops are very quick to prepare. You can have a delicious scallop dinner in less time than it takes to go across town to a high-end seafood restaurant. We’ll show you how to prepare scallops in whatever way you like.
Whatever you do with scallops, they will make you feel elegant. While the traditional pan-searing method is wonderful, grilling scallops adds a new layer of taste and a hint of smokiness. Plus, they are priceless when seasoned with salt, pepper, and chili flakes.
Scallops Nutrition Facts
Tips on How to Cook Scallops on the Grill
- There are hundreds of scallop species worldwide, and they can be found in a variety of environments, from shallow seabeds to deep ocean. Fortunately, all you need to know for this grilled scallop dish is to seek scallops labeled “sea scallops,” not the sweet but tiny bay scallops, which are far too small to roast on skewers.
- If you have never shopped for scallops before, keep in mind that fresh scallops are preferable to frozen ones. Scallops that have been frozen may have a less flavorful flavor and a chewier texture. The next consideration is that they should be bright white and uniform in appearance, with no bruises or tears in the muscle.
- Frozen scallops must be thawed before cooking. Nonetheless, you should note that scallops should never be thawed at room temperature. Thaw in the refrigerator – it will take several hours or overnight.
- It would help if you remembered to rinse the scallops and pat them dry with paper towels. Before grilling your scallops, make sure they’re completely dry on the outside. This is an important stage that should not be overlooked. Scallops will not brown correctly if there is too much moisture outside.
- I recommend grilling them on a clean grill to guarantee that the scallops don’t take up any flavors from earlier cuisine. Brush the grill grates with avocado oil before cooking to keep the scallops from sticking.
- If your scallops are small, thread them on a skewer to prevent them from falling through the grates. If you are using wood skewers, they can burn d to avoid soaking them in water for 30 minutes; this prevents them from burning on the grill.
- Scallops are a low-fat protein source that should be cooked rapidly at a high temperature to avoid drying out. Another reason to cook scallops on high heat is to get a nice browning on the outside and a great caramelized flavor.
- You will need a really hot grill to cook scallops. On a hot grill, scallops cook quickly and thoroughly.
- After brushing the grill with oil, place the skewered scallops on it. They will take 2-3 minutes per side on a nice, hot grill. You can always slice one open to see whether it is done if you are unsure.
- Ensure you have a good meat thermometer on hand to ensure your scallops are cooked to the proper temperature. Scallops should be cooked to 145 degrees Fahrenheit before being removed from the grill.
- Marinate the scallops in the fridge for an hour before serving. Allow them to marinate for no more than an hour.
How to Cook Scallops on the Grill
Let’s get to the core of the business with these scallops. To achieve a stunning result, pay close attention to all instructions and follow them step by step.
You can start by preheating the grill to a medium-high temperature – just around 450 degrees F.
Place the scallops on a baking sheet lined with a paper towel after removing them from their packing. Using another paper towel, pat the tops of each scallop dry.
Then, combine all of the ingredients for the lemon-herb dressing in a mixing bowl and set aside.
On one side, season the scallops with kosher salt and freshly cracked black pepper. Then, using an avocado oil-soaked paper towel, brush the tops of the grill grates.
Place the scallops, seasoned side down, on the grill grates right away.
Proceed to close the cover and cook the scallops for 4 minutes on the grill. Open the cover and flip the scallops – I recommend using a thin fish spatula instead of tongs – then cook for an additional 2 minutes with the lid closed.
When the scallops achieve an internal temperature of 145 degrees F, remove them from the grill. Transfer the scallops to a serving plate, top with the lemon herb dressing, and serve with more lemon wedges.
145 degrees F
5 – 7 minutes
In less than 10 minutes, scallops are cooked and ready to eat. Before serving, these just need to be grilled for about 6 minutes (to reach an internal temperature of 145 degrees F).
Remember that this is not an exact time; after they reach 145 degrees F, you may be ready to pluck them in approximately 5 minutes or just over 7 minutes.Print
- Start by combining ¼ cup of olive oil, honey, lemon juice, garlic, smoked paprika, and salt in a small bowl.
- Whisk it until the honey is completely dissolved, then set it aside.
- Go on and place the scallops and marinate them in a large zipper bag, then proceed to refrigerate for 1 hour after that.
- If you use wooden skewers, soak them in warm water while the scallops marinate for an hour.
- It would help if you preheated the grill to medium-high. Cover the grill to allow the grates to heat up.
- Remove the scallops from the refrigerator and thread 4-5 on each skewer, seasoning with salt and pepper.
- Apply more oil to the grill grates with a silicone brush.
- Skewer the scallops and place them on the grill at an angle (if you want pretty diagonal grill marks).
- Scallops should be cooked for 2-3 minutes on each side.
You can watch this video recipe to know how to cook scallops perfectly on the grill.