Seared sea scallops with a golden crust
Grilled Scallops
Prep Time
10 min
Cook Time
4 min
Total Time
14 min
Servings
4
12 scallops
Difficulty
Medium
Cost
Premium
$$$
Grilled Scallops
Seared sea scallops with a golden crust
★4.7(18)
Jumbo sea scallops grilled until caramelized golden on the outside and buttery tender within. An elegant dish that takes just minutes to prepare.
10m
Prep Time
4m
Cook Time
14m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Scallops are the quickest luxury protein on the grill—a perfect sear takes only 2 minutes per side. The key is starting with dry scallops and the hottest fire you can build.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 12 jumbo dry-packed sea scallops
- 2 tbsp olive oil
- 2 tbsp butter
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Fresh chives for garnish
Instructions
- 1
Remove the side muscle from each scallop. Pat scallops very dry with paper towels and season with salt and pepper.
- 2
Brush with olive oil. Preheat grill to the highest heat possible.
- 3
Grill scallops 2 minutes per side without moving—they need uninterrupted contact for a golden crust.
- 4
While scallops grill, melt butter with garlic and lemon juice in a small pan.
- 5
Transfer scallops to plates, drizzle with garlic-lemon butter, and garnish with chives.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Sea scallopsJumbo shrimp
Similar cook time and pairs with the same sauce
ButterBrown butter
Adds a nutty depth that pairs beautifully with scallops
Tips & Storage
Pro Tips
Buy "dry-packed" scallops—they have not been treated with chemicals and sear properly.
Do not touch or move the scallops for the first 2 minutes—patience creates the golden crust.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (55mg) · 4 servings
Calories200
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein22g
Carbohydrates10g
Fat3g
Fiber380mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are dry-packed scallops?
- Scallops that have not been soaked in sodium tripolyphosphate. They are more expensive but sear beautifully.
- How do I prevent sticking?
- Ensure scallops are bone dry, well-oiled, and the grill is blazing hot before placing them.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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