Grilled Scallops Recipe

I just made Grilled Scallops that arrive on the plate like a restaurant main and immediately make dinner feel outrageously luxurious.

I’m obsessed with Grilled Scallops because they taste like the sea but richer, a tiny shock of sweetness and smoke that makes me shut up and eat. I love when honey and Spanish smoked paprika show up together, odd combo, I know, yet it sings.

But it’s the char and juiciness that gets me every time. Grilled Scallops Recipe fans, you know the feeling: pure, simple, slightly messy dinner that feels expensive without acting like it.

I’ll take one more bite, maybe two, ignoring manners and forks. No nonsense, just scallops doing what scallops do best.

And I want seconds.

Ingredients

• Sea scallops: sweet, tender protein that grills up with a nice char.
• Extra virgin olive oil: keeps scallops from sticking and adds mellow fruitiness.
• Honey: gives a gentle caramel kiss, balances the briny scallops.
• Garlic: punchy, savory hit that makes each bite feel homemade.
• Fresh lemon juice: bright zip that cuts the richness, wakes everything up.
• Spanish smoked paprika: smoky warmth, little heat, kind of cozy.
• Kosher salt: simple magic for seasoning and bringing out scallop sweetness.
• Black pepper: a little bite and contrast against the sweet honey.
• Unsalted butter: basically richness and silk, melts into every crevice.
• Chopped fresh parsley: fresh, herbaceous finish that lightens the dish.
• Wood skewers: rustic, handy; soak first so they won’t catch fire.
• Metal skewers: sturdy, reusable and great for even grilling control.

Ingredient Quantities

• 1 1/2 pounds sea scallops, dry packed and patted as dry as you can
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey, mild or floral
• 2 cloves garlic, minced or smashed
• 1 tablespoon fresh lemon juice
• 1 teaspoon Spanish smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, melted (optional but real nice)
• 2 tablespoons chopped fresh parsley, for finishing
• wood or metal skewers, soaked if wood

How to Make this

1. Pat scallops very dry with paper towels, remove the small side muscle if still attached, and set them in a bowl.

2. Whisk together olive oil, honey, minced garlic, lemon juice, smoked paprika, salt and pepper until honey is fairly dissolved.

3. Pour the marinade over the scallops, toss gently to coat, cover and let sit 10 to 15 minutes in the fridge only, do not overmarinate or they’ll get mushy.

4. If using wooden skewers, soak them in water at least 30 minutes; if metal, just have them ready.

5. Thread scallops onto skewers, leaving a little space between each so heat can circulate and they sear instead of steam.

6. Preheat grill to medium high and oil the grates well so scallops dont stick.

7. Grill scallops 2 to 3 minutes per side until opaque through the middle and you get a little char, resist the urge to flip more than once.

8. Brush with melted butter during the last minute if using, then remove from grill.

9. Sprinkle chopped parsley over the scallops, give a quick squeeze of extra lemon if you like, and let rest a minute before serving.

10. Serve hot right off the skewers with any extra melted butter on the side for dipping.

Equipment Needed

1. Paper towels
2. Large mixing bowl
3. Whisk
4. Measuring spoons and tablespoon
5. Wooden or metal skewers (soak wooden ones)
6. Grill or grill pan and grill brush to oil grates
7. Long-handled tongs
8. Small heatproof brush or silicone brush for butter
9. Small saucepan or microwave-safe bowl for melting butter

FAQ

Grilled Scallops Recipe Substitutions and Variations

• Sea scallops: swap for large shrimp, or chunks of firm fish like halibut or cod if scallops are pricey or sold out. Shrimp grill fast and give a similar sweet bite.
• Extra virgin olive oil: use avocado oil or grapeseed oil for higher smoke point and a cleaner flavor when grilling.
• Honey: try maple syrup or agave nectar for a similar sweetness and the same sticky glaze on the grill.
• Spanish smoked paprika: if you dont have it, use regular sweet paprika plus a tiny pinch of cumin or a little chipotle powder to get that smoky note.

Pro Tips

1) Pat them friggin dry and keep them cold. Even a little surface moisture will steam the scallops instead of searing them. Do the paper towel dab right before you skewer or grill, and pop them back in the fridge up until the last minute.

2) Don’t overmarinate. Ten minutes in that honey-lemon mix is plenty. If you leave them any longer the acid will start to “cook” and the texture goes mushy. If you need more flavor, baste while grilling instead of long soaking.

3) Give each scallop breathing room on the skewer. If they’re touching they’ll steam not caramelize. Also oil the grates well and grab a fish spatula or tongs so you flip only once, 2 to 3 minutes per side is usually perfect.

4) Finish with hot butter and lemon at the end, not in the marinade. Brush melted butter on during the last minute so it browns a little and the lemon squeeze brightens it up. Sprinkle parsley last so it stays fresh and green.