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As someone who routinely cooks for two, I’m always searching for health-conscious recipes that are both delicious and easy to make. My Southern California kitchen is constantly buzzing with creations that lean into high protein and exceptional ingredients, and this marinated grilled scallops recipe is absolutely no different. I have a deep love for shellfish, and you’ll find many of my blog’s most popular recipes feature these ocean treasures. If you’re looking for another fantastic scallop preparation, be sure to check out my cast iron scallops recipe – it’s become a reader favorite for good reason.
These marinated grilled scallops deliver restaurant-quality results with minimal effort, making them perfect for date nights, entertaining, or when you simply want to treat yourself to something special. The combination of sweet honey (The Honey Jar is a fav!), bright lemon, and aromatic garlic creates a marinade that enhances the scallops’ natural sweetness without overpowering their delicate flavor. I often serve them as an appetizer, or with a glass of wine and a crusty loaf of bread for happy hour! But, they easily become a meal when you add some roasted asparagus and coconut and cashew cauliflower rice.
Why You’ll Love This Grilled Scallop Recipe
This recipe checks all the boxes for healthy, flavorful cooking. Sea scallops are naturally high in protein and low in calories, making them an excellent choice for anyone focused on nutrition without sacrificing taste. The marinade adds layers of flavor while keeping the preparation simple enough for weeknight dinners. Plus, grilling gives these scallops beautiful char marks and a slightly smoky flavor that pairs perfectly with the citrus marinade. Hungry yet?
Ingredients for Marinated Grilled Scallops
Sea scallops – The star of the dish, these large, sweet mollusks provide excellent protein and a tender, buttery texture when cooked properly
Olive oil – Creates the base of the marinade while adding healthy fats and helping other flavors penetrate the scallops
Honey – Adds natural sweetness that balances the acidity and helps achieve beautiful caramelization on the grill
Lemon – Fresh lemon juice provides bright acidity that enhances the scallops’ natural brininess and keeps them tender
Garlic – Minced fresh garlic adds aromatic depth and savory complexity to the marinade
Kosher salt – Enhances all flavors while helping to draw out moisture for better searing
Italian seasoning – A blend of dried herbs that adds Mediterranean flair and aromatic complexity
Fresh parsley – Chopped fresh parsley provides color, freshness, and a mild herbal note as garnish
Ingredient Substitutions and Variations
Scallop Alternatives
While sea scallops are ideal for grilling due to their size, you can substitute bay scallops if that’s what’s available. Keep in mind that bay scallops are much smaller and will cook faster (much faster – about a minute), so adjust your grilling time accordingly and consider using a grill basket to prevent them from falling through the grates.
Citrus Variations
The lemon in this recipe can be swapped for lime for a more tropical flavor profile, or try orange for a sweeter, more mellow citrus note. Each citrus brings its own character to the marinade.
Seasoning Options
Instead of Italian seasoning, experiment with different herb and spice blends. Try herbs de Provence for a French twist, Greek seasoning for Mediterranean flair, or create your own blend with fresh thyme, oregano, and basil. Cajun seasoning works wonderfully if you prefer a bit of heat and complexity.
Fresh Herb Alternatives
While parsley is classic, you can substitute with fresh cilantro for a Mexican-inspired version, fresh dill for a Scandinavian touch, or fresh chives for a mild onion flavor.
How to Make Marinated Grilled Scallops
Step 1: Prep Your Scallops
Start by removing the tough side muscle from each scallop – this small, rectangular piece of tissue is chewy and should be discarded or saved for stock. Pat the scallops completely dry with paper towels, as any excess moisture will prevent proper searing and those coveted grill marks.
Step 2: Create the Marinade
In a medium bowl, whisk together the olive oil, fresh lemon juice, honey, minced garlic, kosher salt, and Italian seasoning until well combined. Add the prepared scallops to the bowl and gently stir to ensure each scallop is completely coated with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for exactly one hour. Alternatively, transfer everything to a zip-lock bag, seal, and refrigerate – this method makes it easy to massage the marinade around the scallops occasionally.
Step 3: Skewer the Scallops
Thread the marinated scallops onto skewers, leaving small gaps between each scallop to ensure even cooking. Allow excess marinade to drip off before grilling. Important note: If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning on the grill.
Step 4: Grill to Perfection
Brush your grill grates or grill pan with olive oil and preheat until very hot – this high heat is crucial for achieving those beautiful grill marks. Place the scallop skewers on the hot grill and cook for 2-3 minutes per side without moving them. The scallops are done when they have distinct grill marks and feel firm to the touch. Serve immediately with fresh lemon wheels and a sprinkle of chopped parsley.
Everything You Need to Know About Sea Scallops
Wet vs. Dry Scallops: The Key Difference
Understanding the difference between wet and dry scallops is crucial for cooking success. Dry scallops are the gold standard – they’re harvested and immediately flash-frozen or sold fresh without any chemical treatment. These scallops have a natural ivory or slightly pink color and will sear beautifully, developing a golden crust. If you can get them, this should be your first choice. Ask at the fish counter if you are unsure if the scallops are “dry”.
Wet scallops, on the other hand, are treated with sodium tripolyphosphate (STP) to extend shelf life and add water weight. This treatment makes them appear bright white and causes them to release excess water when cooked, preventing proper searing. Always choose dry scallops when possible for the best flavor and texture.
How to Shop for Quality Scallops
When shopping for scallops, look for these quality indicators:
- Color: Dry scallops should be ivory, cream, or slightly pink – avoid bright white scallops
- Texture: They should feel firm and slightly tacky, not slimy or mushy
- Smell: Fresh scallops should smell like the ocean – sweet and briny, never fishy
- Packaging: Look for labels that say “dry” or “chemical-free”
Understanding Scallop Sizing
Scallops are sold by count per pound, which indicates their size. Common sizes include:
- U-10: Under 10 scallops per pound (jumbo size, perfect for grilling)
- 10-20: 10 to 20 scallops per pound (large, ideal for this recipe)
- 20-30: 20 to 30 scallops per pound (medium size)
- 30-40: 30 to 40 scallops per pound (small)
For grilling, choose U-10 or 10-20 count scallops as they’re large enough to handle the direct heat without overcooking.
The Abductor Muscle: What It Is and How to Remove It
The abductor muscle is a small, tough, rectangular piece of tissue attached to the side of the scallop. This muscle helped the scallop open and close its shell when alive, but it’s chewy and unpleasant to eat. To remove it, simply pinch it between your fingers and pull it away from the scallop – it should come off easily.
Pro tip: Don’t throw away these muscles! Save them in a freezer bag and use them to make seafood stock. They add excellent flavor to broths and can be stored frozen for up to three months.
Sea Scallops vs. Bay Scallops
Sea scallops are the large scallops harvested from deep ocean waters. They’re typically 1-2 inches in diameter and have a sweet, rich flavor with a meaty texture. These are perfect for grilling, searing, and other high-heat cooking methods.
Bay scallops are much smaller, about the size of a marshmallow, and are harvested from shallow bay waters. They have a more delicate flavor and tender texture, making them ideal for quick sautéing, pasta dishes, or ceviche. See how I use them in my scallops and mushrooms in puff pastry with a bourbon cream sauce…yum. Due to their small size, they’re not suitable for grilling as they’ll fall through the grates and cook too quickly.
Proper Storage and Handling
Fresh scallops should be stored in the coldest part of your refrigerator and used within 1-2 days of purchase. Place them on ice if possible, and never store them in standing water. If you need to store them longer, freeze them in a single layer on a baking sheet, then transfer to freezer bags once solid. You’ll often find scallops frozen in stores like Whole Foods. Keep the, frozen until ready to cook, then thaw them overnight in the refrigerator.
Essential Equipment for Grilled Scallops
Marinating Equipment
Mixing bowls with plastic wrap: A medium glass or stainless steel bowl covered tightly with plastic wrap works perfectly for marinating. The clear wrap allows you to see the scallops while they absorb the flavors.
Covered plastic containers: Food storage containers with tight-fitting lids are excellent for marinating, especially if you want to gently shake or turn the scallops during the marinating process.
Zip-lock bags: These are my preferred method for marinating scallops. They allow you to massage the marinade around the scallops easily and take up less refrigerator space. Choose heavy-duty bags to prevent leaks.
Grilling Options
Outdoor grills: Gas grills offer precise temperature control and are ready to use quickly. If you don’t have a lot of room, a tabletop gas grill is the way to go. Charcoal grills provide exceptional flavor with their smoky char, though they require more preparation time. Both work excellently for this recipe.
Indoor grill pans: Cast iron grill pans are ideal for indoor cooking, as they retain heat well and create beautiful grill marks. Non-stick grill pans work too, though they may not achieve the same level of searing.
Skewer Considerations
Metal skewers: These are reusable, conduct heat well (helping cook the scallops from the inside), and won’t burn. However, they become extremely hot during grilling, so always use tongs or heat-resistant gloves when handling them.
Wooden skewers: More affordable and disposable, but require soaking in water for at least 30 minutes before use to prevent burning. They stay cooler than metal skewers, making them easier to handle, but may char slightly during cooking.
Frequently Asked Questions
These scallops pair beautifully with rice pilaf, quinoa, grilled vegetables, or a simple salad. Try my creamy cucumber and apple salad for something light and refreshing. The light, fresh flavors complement many side dishes.
Did you make this marinated grilled scallops recipe? I’d love to hear how it turned out! Please leave a comment below and rate the recipe – your feedback helps other home cooks and means so much to me.
If you enjoyed these scallops, you might also love these other shellfish recipes from my collection:
Marinated Grilled Scallops
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 Oz Sea scallops (about 12 – 14), muscle removed, and scallops dried
- 1 Tbsp Olive oil
- 2 Tbsp Honey
- 2 Tbsp Fresh lemon juice
- 1 Large garlic clove, finely minced
- ½ Tsp Kosher salt
- ½ Tsp Italian seasoning
- 1 Tbsp Fresh parsley, chopped
- Lemon, cut into wheels
Instructions
- Prep your scallops by removing the tough muscle from the scallop then patting the scallops dry.
- In a medium bowl mix the olive oil, lemon juice, honey, garlic and seasoning. Add the scallops and stir to coat. Cover the bowl with plastic wrap and refrigerate for one hour. Alternatively, pour into a zip lock bag and refrigerate.
- Skewer the marinated scallops on skewers leaving a little room in between each scallop. Let excess marinade drip off. Note: If using wooden skewers, be sure you soak them in water for at least 30 minutes prior to grilling.
- Brush olive oil on your grill or grill pan. Get the pan very hot before adding your scallop skewers. These cook very quickly...about two – three minutes per side. Let them get nice grill marks and then flip to the second side. Serve with lemon wheels and sprinkle with the chopped parsley.
