How To Grill Scallops: The Easiest, Most Flavorful Method

Scallops are delightfully sweet ocean morsels that can be prepared in numerous ways. They can be fried, poached, seared on the stovetop, and even consumed raw (scallop crudo, anyone?). But today, we’re talking about grilling them, which, in my opinion, is the easiest and tastiest way to cook them at home. Here’s how to grill scallops, plus my favorite way to flavor them too (hint: brown butter is involved).

If you have the option between purchasing wet or dry scallops, always opt for dry. Wet scallops are treated with water and the preservative STPP, which unnaturally helps the scallops retain excess water. This dilutes their flavor and gives them a tougher texture. These scallops also tend to be older by the time they get to the seller.

Opt for fresh scallops over frozen whenever possible. They will have better flavor and texture than any frozen product. Look for scallops that are a uniform pearly white color and aren’t mangled or shredded.

Let the grill get nice and hot while you prep the scallops — you’ll need both medium and medium-high heat zones. When the grill has reached the desired temperatures, oil the grill grates to keep the scallops from sticking. I do this by dipping a folded paper towel in oil, then using tongs to rub the oiled towel all over the grates.

As the grill heats, pat the scallops dry and gently pull off the little piece of muscle that may be hanging off one side. (It should peel right off, like string cheese). Thread the scallops onto the skewers, season them with salt and pepper, and brush with a little vegetable oil. 

Grilling scallops is easy and quick: It only takes about five minutes. Place the scallop skewers on the hot grill and let them cook undisturbed for two to three minutes per side. If they seem stuck, let them cook a minute longer before trying again. When they’re ready and grill marks have formed, they’ll easily release from the grates.

The best, easiest way to flavor grilled scallops is with a sauce made directly on the grill. Just before you start the scallops, place a small saucepan on the medium heat zone, add butter, and let it cook, swirling (with heat-proof gloves!), until it’s golden-brown and nutty smelling. Remove from the grill, add a grated garlic clove and a squeeze of lemon juice, and set aside while you cook the scallops.

When the scallops are ready, you can serve them on the skewers or remove them. Drizzle with the reserved garlic browned butter, or use it as a dipping sauce. No matter if you’re cooking yourself a weeknight dinner or are hoping to impress someone, grilled scallops have got you covered.