Grilled Lemon Garlic Scallops Recipe

This mouthwatering Grilled Lemon Garlic Scallops recipe transforms luxurious seafood into an approachable weeknight dinner that’s ready in under 40 minutes. The bright citrus marinade perfectly complements the naturally sweet scallops, while the quick grilling method ensures a beautiful caramelized exterior with a tender, succulent center. It’s an impressive yet surprisingly simple dish that brings restaurant-quality seafood right to your dinner table.

Why You’ll Love This Recipe

• Restaurant Quality at Home: Achieve that perfect caramelization and flavor that you’d typically pay a premium for at seafood restaurants.
• Lightning Fast: With just 5 minutes of actual cooking time, this is the ultimate quick-fix dinner for busy evenings.
• Impressive Yet Simple: Despite their gourmet reputation, scallops are actually one of the most foolproof seafood options for home cooks.
• Versatile: These scallops work beautifully as an elegant appetizer, protein for a main course, or topping for pasta and salads.

this Recipe

Ingredients You’ll Need

• Scallops: The star of the show! Look for “dry” scallops (not treated with phosphates) for the best searing results. The fresher, the better – they should have a sweet, ocean smell without any fishiness.
• Olive Oil: Creates the base for our marinade and helps prevent sticking on the grill. Use a good quality one for best flavor.
• Fresh Lemon Juice: Provides brightness and acidity that balances the richness of the scallops. Fresh is truly worth it here – the bottled stuff just isn’t the same.
• Minced Garlic: Adds that irreplaceable aromatic punch. Fresh minced garlic will give you the most vibrant flavor.
• Italian Seasoning: This herb blend adds complexity and Mediterranean flair without requiring a dozen different spice jars.
• Salt and Pepper: The foundation of good seasoning. Sea salt or kosher salt work particularly well with seafood.

Variations

Different Flavor Profiles

• Asian-Inspired: Swap the Italian seasoning for a mixture of soy sauce, ginger, and a touch of honey.
• Cajun Style: Replace Italian seasoning with Cajun seasoning for a spicy kick.
• Herb Lover’s Dream: Skip the Italian blend and use fresh chopped herbs like parsley, dill, and chives instead.

Cooking Methods

• Pan-Seared Option: No grill? No problem! Use a hot cast-iron skillet for equally delicious results.
• Broiler Method: Place marinated scallops on a foil-lined sheet and broil for 2 minutes per side.

How to Make Grilled Lemon Garlic Scallops

Step 1: Prepare the Marinade

In a medium bowl, combine the olive oil, fresh lemon juice, minced garlic, and Italian seasoning. Whisk until well blended to create a fragrant marinade base.

Step 2: Season and Marinate

Season your scallops with salt and freshly ground black pepper on all sides. Add them to the bowl with the marinade and gently toss to ensure each scallop is well coated. Cover the bowl and let them marinate for 30 minutes.

Don’t marinate longer than 30 minutes as the acid in the lemon juice will start to “cook” the scallops and affect their texture.

Step 3: Preheat and Prepare Grill

While the scallops are marinating, preheat your grill or grill pan to medium-high heat. Make sure to thoroughly grease the grates to prevent sticking—this is crucial for delicate seafood.

Step 4: Grill to Perfection

Place the scallops on the hot grill, giving them space to cook evenly. Grill for approximately 2 minutes per side. You’re looking for light char marks and an opaque center—overcooking will make them tough.

Step 5: Serve Immediately

Remove the scallops from the grill and serve right away. Scallops are at their absolute best when enjoyed fresh off the grill while still hot.

Pro Tips for Making the Recipe

• Dry Your Scallops: Pat them completely dry with paper towels before seasoning. Moisture is the enemy of good caramelization.
• Don’t Overcrowd: Give scallops plenty of space on the grill to ensure even cooking and proper char marks.
• The Wiggle Test: If scallops stick when you try to flip them, they’re not ready yet. When properly seared, they’ll release easily.
• Watch Closely: Scallops cook very quickly—the difference between perfect and overcooked is just a matter of seconds.
• Skewer Option: If your scallops are on the smaller side, consider threading them onto soaked wooden skewers for easier grilling.

How to Serve

Perfect Pairings

Serve these succulent scallops alongside a bright arugula salad dressed with lemon vinaigrette, or atop a bed of lemony risotto or angel hair pasta. They also pair beautifully with grilled asparagus or roasted Brussels sprouts.

Presentation Ideas

For an impressive appetizer, serve individual scallops on Chinese soup spoons with a drop of the marinade reduced into a sauce. For main courses, arrange 4-5 scallops alongside your sides and garnish with microgreens or a lemon wedge.

Wine Pairings

These scallops beg for a crisp white wine—try a Sauvignon Blanc, unoaked Chardonnay, or even a dry Riesling to complement the lemon and garlic flavors.

Make Ahead and Storage

Preparation Ahead of Time

While best cooked just before serving, you can prepare the marinade up to 24 hours in advance and keep it refrigerated. The scallops can be seasoned and ready to go in a separate container.

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Remember that seafood has a shorter shelf life than other proteins.

Reheating

Gently reheat leftover scallops in a skillet over low heat just until warmed through. Avoid microwaving as this can make them tough and rubbery. Better yet, enjoy them cold in a seafood salad to preserve their texture.

FAQs

Can I use frozen scallops for this recipe?
Absolutely! Just make sure to thaw them completely in the refrigerator overnight, then pat them very dry before marinating. Frozen scallops often release extra moisture, so the drying step is particularly important to achieve a good sear.

How do I know when scallops are fully cooked?
Perfectly cooked scallops change from translucent to opaque white with a slight golden crust. They should feel slightly firm but still yield to gentle pressure. If they’re rubbery, they’re overcooked. When in doubt, it’s better to undercook slightly than overcook.

Can I make this recipe if I don’t have a grill?
Definitely! A hot cast-iron skillet works wonderfully. Heat it until nearly smoking, add a touch of oil, and sear the scallops for about 2 minutes per side until caramelized and just cooked through.

What’s the difference between bay scallops and sea scallops, and which should I use?
Sea scallops are larger (about the size of a marshmallow) and perfect for grilling. Bay scallops are much smaller and better suited for quick sautés or pasta dishes. This recipe works best with sea scallops, as they’re easier to handle on the grill and provide a meatier bite.

Final Thoughts

These Grilled Lemon Garlic Scallops might just become your new go-to for impressing dinner guests or treating yourself to something special on a weeknight. They strike that perfect balance of elegant yet effortless, with bright flavors that let the natural sweetness of the scallops shine through. Give them a try next time you’re craving seafood—I promise you’ll be amazed at how simple it is to cook restaurant-quality scallops right in your own backyard!

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