Entrée: United States – Grilled Scallops

Serving Size: 2

Approximate Time

Prep 20 min

Cook 5 min

Additional 15 min

Total 40 min

Ingredients

1 lb / 450 g large dry sea scallops, side muscle removed
1 tbsp (15 ml) extra-virgin olive oil
1 tsp finely grated lemon zest
1 small garlic clove, finely grated or minced
1 / 2 tsp kosher salt, plus more to finish
1 / 4 tsp freshly ground black pepper
1 / 4 tsp smoked or sweet paprika (optional)
1 tbsp (15 ml) neutral high-heat oil (canola or grapeseed), for the grill grates
2 tbsp (28 g) unsalted butter, melted
1 tbsp chopped fresh parsley or chives
Lemon wedges, for serving
6–8 metal or soaked wooden skewers (optional)

Instructions

Prep the scallops: If previously frozen, thaw completely in the refrigerator. Pat very dry on all sides with paper towels and remove the small side muscle if attached.
If using wooden skewers, soak them in water for at least 15 minutes. Thread scallops across two parallel skewers (to prevent spinning), leaving a little space between each. Alternatively, plan to use a well-oiled grill basket.
In a bowl, whisk together olive oil, lemon zest, garlic, salt, pepper, and paprika (if using). Add scallops and gently toss to coat. Marinate 10–15 minutes at room temperature; do not add lemon juice yet.
Preheat the grill to high (500–550°F / 260–290°C). Clean the grates thoroughly, then oil them by rubbing with a paper towel dipped in the neutral oil held with tongs.
Stir the melted butter with the chopped herbs to make a quick herb butter; keep warm.
Shake off excess marinade from the scallops. Place them on the hot, oiled grates. Grill, uncovered, 1.5–2.5 minutes without moving, until the bottoms are well browned and the scallops release easily.
Flip carefully. Grill another 1–2 minutes, brushing lightly with the herb butter in the last 30 seconds. Cook just until the centers are barely opaque and springy to the touch, or about 120–125°F (49–52°C) if using a thermometer.
Transfer to a platter and rest 1 minute. Squeeze fresh lemon over the scallops, brush with remaining herb butter, and finish with a pinch of salt if needed.
Serve immediately with lemon wedges.