Grilled Scallops Recipe with Parmesan and Lemon

A plate of grilled scallops garnished with herbs and lemon wedges, served on a bed of arugula.

5 from 1 vote

Grilled Scallops Recipe with Parmesan and Lemon

Create restaurant-quality grilled scallops at home with this simple yet impressive recipe. With a perfect sear, smokey flavor, and perfectly tender middle, these scallops only get better when you toss them in a buttery, parmesan, and lemon coating for insanely indulgent bites.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 217kcal

Author: Kita Roberts

Ingredients

For the grilled scallops:

1 lbs colossal sea scallops
Kosher Salt
Oil we recommend a high heat neutral oil like avocado oil

For serving:

1 tbsp unsalted butter
1 tsp grated parmesan cheese
½ tsp fresh lemon zest
Freshly grated black pepper

Garnish:

Minced parsley
Lemon wedges

Instructions

Preheat the grill:

Preheat your grill for medium-high heat. Around 400 degrees F. See our notes below for gas, charcoal and pellet grills.
Clean and oil the grill gates.
Close the lid and allow the grill to preheat for about 10 minutes.

Prep the scallops:

Meanwhile prep the scallops by removing them from their package and patting them dry with a paper towel.
Coat the scallops in oil on both sides and season liberally with salt.

Grill the scallops:

If needed, adjust the burner so the flame is to medium.
Using grilling tongs, carefully place the scallops on the grill grates and grill for about 2 minutes with the lid closed.
Flip the scallops, close the lid and cook for another 2 minutes.

Garnish and serve:

Remove the scallops from the grill.
Place them in a bowl with the butter.
As the butter quickly melts over the scallops, toss them with the grated parmesan cheese, lemon zest, black pepper and a pinch of salt.
Arrange the grilled scallops on a platter with a sprinkle of parsley and lemon wedges and serve immediately

Notes

Avoid Overcooking: We start counting the moment we lay the first scallop down on the grill, working back to front. When we flip them, we work in the same order, with the same clock ticking in our heat.
- - Scallops cook quickly and can become rubbery if overcooked. Watch them closely and remove them from the grill as soon as they're just cooked through.

Don't pull or tear: If you properly clean the grilling grate, scallops will flip effortlessly without pulling, tugging, or tearing the meat. Use your grilling tongs and gently flip. If they don't release easily, let them sit for a little longer.
Pro Tip: Serve these scallops immediately on a warmed plate to keep them from cooling too quickly.

For a Gas Grill:

Preheat your grill by lighting all the burners and closing the lid. Allow the grill to preheat for 10 minutes.
Oil the grates well.
Reduce the heat to minimize the flame, to medium.
Cook the scallops as directed over direct heat.

For a Charcoal Grill:

Light your coals and let them become ashed over.
Arrange the hot charcoal in your grill for a single layer fire.
Place the grill grate on top and clean and oil it well.
Cover with the lid and adjust the air vents for more airflow to allow the coal to get ripping hot.
Grill the scallops as directed.

For a Pellet Grill:

If your pellet grill has a sear settling, program it and allow the grill to preheat. Otherwise, use the maximum temp, 450 - 500 degrees f.
Close the lid and allow the grill to preheat for 10 to 15 minutes.
Clean and oil the grill grates.
Cook the scallops as directed.
If you're worried your pellet smoker won't get hot enough, consider preheating a cast iron skillet on the grill and then searing the scallops in it as cast iron retains heat.

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