These grilled scallops will melt in your mouth! Lightly marinated in garlic and lemon juice, this easy recipe is simply delicious. These fool-proof grilled scallops are the perfect way to impress family and friends with your culinary skills at your next summer gathering!
This recipe is sponsored by Sprouts Farmers Market, but all thoughts and opinions are my own.
What Makes This Recipe So Good
- They really are so simple to make! Marinate the scallops in a lemon and garlic mixture, place on skewers, and then grill for just a couple minutes per side. In under 15 minutes you’ll have restaurant-quality grilled scallops that are cooked to perfection!
- They’re soft, buttery, and have that classic smoky grill flavor throughout. Achieving crispy outside and tender inside scallops can be quite tricky using most other cooking methods. Though this grilled scallops method guarantees juicy scallops with a deliciously charred exterior!
- This is the perfect recipe for a crowd! It tastes fancy, but is actually very easy to make. Scallops are also a fun addition to an otherwise meat-abundant barbecue.
Scallops – Any size or variety of scallops will work! Just keep in mind that the smaller your scallops are, the less time they’ll take to cook. I used relatively large scallops and 3 minutes per side was perfect. I also purchased my scallops from Sprouts Farmers Market, where they offer 100% sustainably sourced seafood. When you shop sustainably sourced seafood, you’re supporting fisheries who reduce the pressure on our ecosystems caused by overfishing and habitat-damaging fishing methods.
Lemon Juice – The lemon juice add just a touch of flavor and a bit of brightness to this grilled scallops recipe. Either fresh or bottled lemon juice will work! If you don’t have lemon juice, you can use lime juice instead.
- If using wooden skewers for this recipe, be sure to soak them in water for at least 30 minutes before sliding on the scallops. This way, the skewers will soak up enough water to avoid catching fire while on the grill. Though if you have metal skewers, use them!
- Scallops cook quickly, so keep a close eye on them while they’re on the grill! Smaller scallops can take as little as 1 minute per side to cook. If you’re worried about undercooked scallops, simply remove one from the grill and slice it open to give you a sense of whether or not they’re done cooking.
- These grilled scallops are best enjoyed immediately after cooking! Though if you have any leftover, store them in an airtight container in the fridge for up to four days. To reheat, place the leftover scallops in an oven set to 325° Fahrenheit for 5-10 minutes or until warm throughout.
More Grilled Recipes You’ll Love
- Grilled Eggplant
- Baked Potatoes on the Grill
- Grilled Peaches with Honey
- Maple Glazed Grilled Carrots
- Grilled Cauliflower
- Medium bowl
- Metal grilling skewers (or bamboo skewers, soaked in water for at least 30 minutes)
- Mix olive oil, garlic, lemon juice, salt and pepper in a bowl until thoroughly combined. Add scallops to mixture and toss to coat.
- Preheat grill to medium-high heat, approximately 375°-450° Fahrenheit. While grill preheats, remove scallops from marinade and slide 4 to 5 scallops onto each skewer.
- Place skewered scallops on preheated grill over indirect heat. Cook 2 to 3 minutes, then flip and cook another 2 to 3 minutes, until scallops are opaque and fully cooked. Remove from grill and serve immediately with desired sides.
- Feel free to use a meat thermometer to check if your scallops are done cooking! Fully cooked scallops will read at an internal temperature of around 145° Fahrenheit.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.