Grilled Scallops with Lemon Herbs (Print Version)
Golden seared scallops with lemon garlic marinade, ready in under 20 minutes for an elegant gluten-free main course.
# What You Need:
→ Seafood
01 - 1 lb large sea scallops, dry-packed
→ Marinade
02 - 2 tbsp olive oil
03 - 1 tbsp fresh lemon juice
04 - 2 tsp garlic, finely minced
05 - 1 tsp fresh parsley, chopped
06 - 1/2 tsp sea salt
07 - 1/4 tsp black pepper
→ For Serving
08 - Lemon wedges
09 - Extra chopped parsley (optional)
# Directions:
01 - Rinse the scallops under cold water and pat dry thoroughly with paper towels. Remove the tough side muscle if present.
02 - In a mixing bowl, whisk together olive oil, lemon juice, garlic, parsley, salt, and black pepper.
03 - Add the dried scallops to the bowl and gently toss to coat. Let marinate for 5 minutes at room temperature.
04 - Preheat the grill to high and oil the grates lightly.
05 - Place the scallops on the grill, leaving space between each. Grill for 2–3 minutes per side, turning once, until they are opaque and have a golden-brown crust.
06 - Remove from the grill, transfer to a serving platter, and garnish with lemon wedges and extra parsley if desired. Serve immediately.
# Insider Tips:
01 -
- Restaurant quality results with minimal effort and ingredients you probably already have
- The perfect balance of bright lemon and savory garlic that lets the sweet scallops shine
02 -
- Wet scallops will never develop that beautiful sear you are after, so ask your fishmonger for dry-packed ones
- Scallops turn from perfectly cooked to rubbery in seconds, so have your platter ready before they hit the heat
03 -
- Room temperature scallops cook more evenly, so take them out of the fridge about 15 minutes before grilling
- Let them rest for just a minute after grilling to lock in those juices before serving