Grilled Scallops with Lemon (Print)
Tender seared scallops with lemon, garlic and parsley, ready in under 20 minutes for a light, elegant main.
# What You Need:
→ Seafood
01 - 1 pound large dry-packed sea scallops
→ Marinade
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 2 teaspoons garlic, finely minced
05 - 1 teaspoon fresh parsley, chopped
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ For Serving
08 - Lemon wedges
09 - Extra chopped parsley, optional
# How To Make It:
01 - Rinse sea scallops under cold running water and pat completely dry using paper towels. Remove the tough side muscle if present.
02 - In a mixing bowl, combine olive oil, lemon juice, garlic, parsley, sea salt, and black pepper using a whisk until well blended.
03 - Add the dried scallops to the marinade, tossing gently to coat each scallop evenly. Allow scallops to marinate for 5 minutes at room temperature.
04 - Preheat the grill to high heat. Lightly oil the grill grates to prevent sticking.
05 - Arrange scallops on the hot grill, leaving space between each. Cook for 2 to 3 minutes per side, turning once, until scallops are opaque with a golden-brown sear.
06 - Transfer scallops to a serving platter. Garnish with lemon wedges and extra parsley if desired. Serve promptly while hot.
# Expert Advice:
01 -
- The scallops achieve that dreamy, just-barely caramelized crust that restaurant chefs guard like gold.
- The bright marinade infuses so much flavor yet comes together with essentials already lurking in most kitchens.
02 -
- Overcooking scallops even by 30 seconds turns them chewy—hover and trust your eyes more than the clock.
- Switching from wet to dry-packed scallops upped my grilling game; the sear is unbeatable and the flavor pure.
03 -
- Let the scallops come up to room temperature for a few minutes before grilling—cold scallops seize up and cook unevenly.
- If you ever have a grill flare-up, move the scallops to a cooler spot for a moment; they forgive quick thinking.