📝 About This Recipe
Elevate your outdoor dining with these succulent jumbo sea scallops, kissed by the flame and infused with a bright, Mediterranean-inspired herb profile. The high heat of the grill caramelizes the natural sugars in the scallops, creating a golden crust that yields to a buttery, melt-in-your-mouth center. This dish is a celebration of simplicity and elegance, perfect for a sophisticated summer gathering or a romantic alfresco dinner.
🥗 Ingredients
The Scallops
- 1.5 pounds Jumbo Dry-Packed Sea Scallops (approx. 12-16 pieces; side muscles removed)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
Lemon-Herb Baste
- 4 tablespoons Unsalted Butter (melted)
- 2 cloves Garlic (finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Oregano
Fresh Gremolata Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from about 1 large lemon)
- 1 tablespoon Fresh Chives (minced)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Thoroughly pat the scallops dry using paper towels. This is the most crucial step; any moisture on the surface will cause them to steam rather than sear.
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2
Locate the small, tough 'side muscle' on each scallop and gently pinch and pull it off. Discard these muscles as they become rubbery when cooked.
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3
Preheat your grill to medium-high heat (about 400-450°F). Ensure the grill grates are scrubbed very clean.
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4
In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and dried oregano to create the baste. Set aside.
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5
In another small bowl, combine the chopped parsley, lemon zest, chives, and red pepper flakes to create the fresh gremolata.
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6
Lightly coat the dried scallops with olive oil and season both sides generously with kosher salt and black pepper.
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7
Oil the grill grates right before cooking by dipping a folded paper towel in oil and using tongs to rub it over the bars.
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8
Place the scallops on the grill. If they are smaller, consider using flat metal skewers (two per row to prevent spinning) to make flipping easier.
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9
Grill the scallops undisturbed for 2-3 minutes. You are looking for distinct grill marks and for the scallop to release naturally from the grate.
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10
Carefully flip the scallops using thin tongs or a fish spatula. Immediately brush the grilled tops with the lemon-garlic butter baste.
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11
Cook for an additional 2 minutes on the second side. The scallops should be opaque throughout but still slightly soft in the center (internal temp of 125-130°F).
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12
Remove the scallops from the grill immediately to a warm serving platter to prevent overcooking.
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13
Sprinkle the fresh herb gremolata over the hot scallops and serve immediately with fresh lemon wedges.
💡 Chef's Tips
Always buy 'dry-packed' scallops; 'wet' scallops are treated with phosphates that prevent them from searing properly. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Don't force the flip—if the scallop sticks to the grill, it usually means the crust hasn't formed yet; give it another 30 seconds. Scallops cook very quickly, so have your serving platter and garnishes ready before they hit the heat. For an extra smoky flavor, add a few wood chips (like alder or applewood) to your grill 10 minutes before cooking.
🍽️ Serving Suggestions
Serve over a bed of creamy lemon risotto or buttery linguine to soak up the juices. Pair with a chilled glass of crisp Sauvignon Blanc or a dry Rosé. Accompany with grilled asparagus spears or a light arugula salad with a citrus vinaigrette. Provide crusty French bread for mopping up any leftover lemon-garlic butter. A side of roasted cherry tomatoes adds a beautiful pop of color and acidity.