This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for a quick, elegant seafood recipe that delivers restaurant-quality flavor at home, these Grilled Scallops are it. Tender, naturally sweet scallops grilled to perfection for a golden crust and covered in a garlic butter sauce.
Ready in under 15 minutes, this is one of the best easy grilled seafood recipes for weeknights, date nights, or summer cookouts. Simple ingredients, bold flavor, and a perfect sear, this recipe lets the scallops shine.
For more rich seafood recipes, check out these perfectly Smoked Butter Shrimp, Grilled Cajun Lobster Tails or this Fresh Red Snapper.
Table of Contents
- Why You’ll Love Grilled Scallops
- Ingredients needed to for Grilled Scallops in Garlic Butter
- Prep the Scallops
- Start with the Homemade Garlic Butter Sauce
- Recipe Tip
- How to Grill Scallops
- How to Know When Grilled Scallops Are Done
- Final Thoughts
- Frequently Asked Questions:
- More rich and savory seafood recipes:
- Grilled Scallops Recipe
Why You’ll Love Grilled Scallops
- Ready in under 15 minutes
- Beautiful grill marks and smoky flavor
- Buttery, tender texture
- Light, fresh, and flavorful
- Perfect for entertaining or quick dinners
- High protein, low carb option
Ingredients needed to for Grilled Scallops in Garlic Butter
- Scallops: fresh are best, but frozen work just as well.
- Butter: unsalted butter for the rich garlic sauce.
- Garlic: adds subtle savory depth.
- Lemon: brightens the dish and balances richness.
- Parsley: herby flavor for freshness and color.
- Seasoning: All purpose seasoning to add savoriness to the butter.
- Red Pepper Flakes: to add a little heat and balance the richness of the butter.
Prep the Scallops
Scallops are very delicate. It’s easy to over cook them making them rubbery and unpleasant to eat. It only takes a minute per side to achieve the perfect balance.
To prepare the scallops, make sure they are clean and remove the foot if still attached to the meat. It’s a muscle that will become extremely tough and ruin your entire dish. Pat the scallops dry and set aside. This step is very important! Make sure they are dry on both sides to get the best sear. I did not season with any salt or pepper. The scallops have a naturally sweet flavor to them and a homemade garlic butter sauce will give it depth and richness.
I used frozen scallops for this recipe, but fresh are always best.
Start with the Homemade Garlic Butter Sauce
The secret to these deliciously Grilled Scallops is the Garlic Butter Sauce. It’s rich, nutty, savory and seasons the scallops perfectly.
In a saucepan, melt a stick of butter over low heat. Add in freshly minced garlic, chopped parsley, Dad’s All Purpose rub for flavor, a dash of red pepper flakes for flavor and freshly squeezed lemon juice. Mix ingredients together.
Recipe Tip
Add a splash of white wine for a richer buttery sauce.
How to Grill Scallops
For this cook, I used my Weber Slate Griddle. But you can make Grilled Scallops in a cast iron skillet on the stove top with the same outcome.
Start by preheating the grill to a high heat. Lightly coat the flat top with olive oil and start placing the scallops flat on the hot surface and grill 2 minutes per side. Do not move them too early, this allows a golden crust to form. Flip once and cook until opaque and slightly firm. Once both sides are seared, remove them off the grill to rest.
How to Know When Grilled Scallops Are Done
- Opaque in the center
- Slightly firm but still tender
- Golden crust on the outside
- Internal temp around 125–130°F
Overcooked scallops become rubbery so watch them closely!
Dad’s Seasonings
Must have grillin seasonings!
Serving Suggestions
These perfectly Grilled Scallops are best enjoyed with some butter sauce and bread. Pour the chunky garlic butter sauce over the plated scallops, and add some freshly chopped parsley over the top. Serve with a few slices of toasted baguette and enjoy the perfect simple and easy lunch.
Final Thoughts
These Grilled Scallops are proof that simple ingredients can create incredible flavor. With a quick cook time, beautiful sear, and naturally sweet taste, they’re one of the easiest ways to elevate your grilling game.
Whether you’re cooking for a special occasion or a quick weeknight meal, this recipe delivers every time.
Light, buttery, and perfectly grilled—this is seafood at its best.
Frequently Asked Questions:
Yes, this is the perfect recipe to make on a cast iron skillet on the stove top.
The best way to know if any protein is ready is to check the internal temperature. Scallops are no different. Remove the scallops between 125-130 internal degrees for the perfect soft and sweet meat and avoid rubbery texture.
Yes—just thaw completely and pat dry thoroughly.
More rich and savory seafood recipes:
Fish & Seafood
Crab Stuffed Salmon
Fish & Seafood
Butter Smoked Shrimp
Fish & Seafood
Chili Glazed Citrus Salmon
Fish & Seafood
Smoked Stuffed Shrimp
If you tried this Grilled Scallops or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Grilled Scallops
Ingredients
- 8 Cleaned scallops
- 1 tsp Olive oil
- 1 stick Unsalted butter
- 1 Lemon
- 5 Garlic cloves
- 1/2 tsp Crushed red pepper
- 1/2 batch Parsley
- 2 tsp All Purpose Seasoning
Instructions
- To prepare the scallops, make sure they are clean and remove the foot if still attached to the meat.
- Pat the scallops dry and set aside.
- Preheat the grill to a high heat. Drizzle the flat top with some olive oil and place the scallops flat on the hot surface and grill 2 minutes per side. Once both sides seared, remove them off the grill to rest.
- To make the garlic butte sauce, melt a stick of butter, add freshly minced garlic, chopped parsley, all purpose rub, red pepper flakes and freshly squeezed lemon juice. Continuously stir the ingredients together until the butter is melted. Remove from the heat.
- Plate the grilled scallops and drizzle the chunky garlic butter sauce over them. Sprinkle more freshly chopped parsley over the top and enjoy!
Notes
- Pat scallops dry thoroughly before cooking
- Use high heat for proper sear
- Don’t overcook, scallops cook fast
- Flip only once
Nutrition
Check out the Recipes Page for other tasty ideas!
The recipe itself is great. However, the sauce always separates for me, the butter does not achieve an emulsion with the white wine etc. What could be the reason for this or where is the fault? Is the temperature too high?
Bomb shrimp, will make again!