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I don’t make fish often enough, but I should!  These grilled scallops in a garlic butter sauce were amazing!  A very simple recipe that takes minutes to make, yet is very flavorful and looks pretty too. This is a great dish when entertaining, impress your guests with this elegant treat and people will remember.

 

Step 1: How to grill the perfect scallops.

Grilled Scallop and garlic butter sauce ingredients

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.  I did not season with any salt or pepper.  The scallops have a naturally sweet flavor to them and the homemade garlic butter sauce will give it enough seasoning.

Preheat the grill to 400 and set for direct heat.  Heat up a cast iron skillet and lightly coat it with olive oil.  Place the scallops flat on the hot surface and grill 30 seconds per side.  Once both sides are seared, remove them off the grill and the hot cast iron to rest.

Grilled scallops

Dad’s Seasonings

Must have grillin seasonings!

How to make the homemade garlic butter sauce.

To be honest, I used a recipe my Mr. Makeithappen.  It’s a deliciously rich yet delicate sauce that goes so well with seafood in general.  But put in on the grilled scallops and you have a winning dish!

Keep the grill at the same temp as used on the scallops.  In the same cast iron skillet, melt a stick of high quality butter, followed by chopped shallots, roasted garlic, capers with the liquid, crushed red peppers, freshly squeezed lemon juice, a handful of chopped parsley and some white wine. 

Pour the homemade sauce over the grilled scallops, top with more freshly chopped parsley and enjoy!

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Frequently Asked Questions:

Can I make this recipe in the oven?

All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.

How do I know if the scallops are done?

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.

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4.34 from 3 votes

Grilled Scallops

Grilled scallops in a garlic butter sauce for the win!  A simple recipe that is packed with flavor and easy to make.
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2 People

Ingredients 

  • 8 Cleaned scallops
  • 1 tsp Olive oil
  • 1 stick Unsalted butter
  • 1/4 cup Dry white wine
  • 1 Lemon
  • 1 Garlic head
  • 1 Shallot
  • 1 tbsp Capers
  • 1 tsp Crushed red pepper
  • 1/2 batch Parsley

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 400 and set for direct heat.  Heat up a cast iron skillet and lightly coat it with olive oil.  Place the scallops flat on the hot surface and grill 30 seconds per side.  Once both sides seared, remove them off the grill to rest.
  • For the sauce, use the same cast iron and temp as used on the scallops.
  • Melt a stick of high quality butter, followed by chopped shallots, roasted garlic, capers with the liquid, freshly squeezed lemon juice, a handful of chopped parsley and some white wine. Continuously stir the ingredients together until the butter is melted
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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Recipe Rating




2 Comments

  1. 3 stars
    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?