Perfect Grilled Scallops

Cooking scallops might seem fancy or intimidating, but they're extremely easy to make at home. Though you typically see scallops pan-seared—and they're obviously delicious that way—grilling scallops adds a different dimension of flavor and a slight smokiness. (Especially if you grill over charcoal or hardwood.) When seasoned with some salt, pepper, and chili flakes, they're pure gold. Oh, and did we mention they take 5 minutes? 

Serve them on top of Garlic Spaghetti or go the summery route with fresh sides like Mango Salsa and Avocado and Tomato Salad.

What to look for when shopping for scallops

When shopping for scallops, opt for fresh over frozen if you can, since frozen scallops can be lacking in flavor and have a chewier texture. Look for bright, white fresh scallops that are uniform in shape with no bruises or tears in the muscle.

Remove the side muscle before cooking 

Though they're totally edible, the side muscles can be a bit too chewy. Look for a small tag on the side of the scallop, pinch, and peel it off with your hands. (If you can't find it, it may have been removed during processing.)

A clean grill is key

Once the grill is hot, get those grates nice and clean. If you don’t have a grill brush, crumple up a piece of heavy-duty aluminum foil and use grilling tongs to scrape the hot grill grates. Move back and forth in the direction of the grates.

Grill 'em right

You want to grill on the highest heat possible, no matter if you’re using charcoal or a gas grill. Oiling the grates is key, too, since that will prevent the scallops from sticking.

How to tell if the scallop is cooked

You can tell if a scallop is done by gently pushing in the center. If you feel just a bit of resistance, then they’re good to go. Resist the temptation to pick them up and move them around, which can cause the scallops to tear. They’ll release when they’re ready.

These scallops are so delicious and easy to make, they're going to be come a staple at all of your cookouts. If you give them a try, let us know how they come out in the comments below!

Editor's note: The introduction to this recipe was updated on April 14, 2022, to include more information about the dish.