These Grilled Scallops with Lemon-Herb Butter are the perfect blend of sweet, buttery seafood and zesty freshness. Sear them on the grill for that smoky char, then finish with a rich herbed butter that melts into every bite. This recipe elevates scallops from simple shellfish to a restaurant-quality main course or appetizer in just minutes.
Scallops are naturally tender and cook quickly, making them ideal for weeknight dinners or impressing guests at weekend gatherings. Paired with grilled vegetables or served over creamy polenta, this dish brings a touch of luxury without the hassle.
Whether you’re new to cooking seafood or a seasoned home chef, these grilled scallops will become a go-to favorite.
Ingredients (Serves 4 as an entrée / 6 as an appetizer):
- 1 lb (about 16–20) large sea scallops (dry-packed preferred)
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tsp finely chopped fresh parsley
- ½ tsp finely chopped fresh thyme or rosemary
- Zest of ½ lemon
- Optional: garlic powder or minced garlic (1 clove)
Optional Serving Suggestions:
- Grilled lemon slices
- Microgreens or arugula salad
- Polenta or risotto
- Crusty bread
Instructions:
- Prepare the Scallops:
Rinse scallops under cold water and pat them completely dry with paper towels. Dry scallops are key to achieving a perfect sear. - Season:
Place scallops on a plate and lightly season both sides with salt and pepper. - Preheat Grill:
Heat your grill or grill pan to medium-high heat. Brush grates with olive oil to prevent sticking. - Grill the Scallops:
Place scallops directly on the grill. Cook for about 2–3 minutes per side until golden-brown grill marks form and scallops are just opaque in the center (do not overcook). - Make the Herb Butter:
In a small bowl, mix softened butter with lemon juice, zest, herbs, and optional garlic. - Plate and Serve:
Transfer scallops to a serving platter. Top with a dollop of lemon-herb butter and serve immediately with grilled lemon wedges on the side.
Pro Tips:
- Use dry-packed scallops for better caramelization.
- Don’t overcrowd the grill to ensure even cooking and browning.
- For extra flavor, marinate scallops in lemon juice and olive oil for 20–30 minutes before grilling.
- Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.
