Grilled Scallops

Servings: servings

Calories: 117cal

In a small bowl, combine all seasoning ingredients.
Place scallops into a medium mixing bowl and pour in the seasoning blend. Using gloved hands, toss to coat.
Preheat grill to 375 F.
Place scallops on hot grill. Cook for 3-5 minutes.
Use tongs to carefully turn over and cook an additional 3-5 minutes.
Sprinkle with parmesan cheese and remove from grill.

5 from 5 votes

You will want to purchase sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops for this recipe. When selecting them at the grocery store, try to find scallops that are uniform in size to ensure they all cook at the same rate.
Grilled scallops are best enjoyed right away as they spoil rather quickly, though you can store any leftover cooked scallops in an air-tight container kept in the refrigerator for up to two days.
Grilled scallops are done cooking when they are opaque in color, with the outside being lightly browned. When you press down on the scallop it should feel tender-firm and not overly squishy. If the scallops are squishy, they’re undercooked and if they are firm with not a lot of give, they are overcooked. Aim for around 115F on an instant-read thermometer if you want to be precise. As they sit off the grill they should rise in temperature a few degrees (normally around 10 degrees) at which they should be perfectly cooked.

Course: Appetizer, Dinner

Cuisine: American

Prep Time5

Cook Time10

Total Time15