Exquisite Grilled Scallops with Parmesan: A Quick & Elegant Seafood Dish
Indulge in the ultimate seafood delight with these perfectly grilled scallops. Delicately seared to achieve a beautiful, lightly browned crust, then finished with a sprinkle of savory Parmesan cheese, this dish comes together in under 15 minutes. Experience the luxurious tenderness and rich flavor of sea scallops, transformed into an effortlessly elegant appetizer or a stunning main course that will impress without demanding hours in the kitchen.
Why This Grilled Scallop Recipe is a Must-Try
Our appreciation for scallops knows no bounds, and grilling them unlocks a depth of flavor and a delightful texture that is simply irresistible. This recipe stands out because it perfectly balances a buttery, tender interior with a beautifully browned, slightly caramelized crust. The addition of Parmesan cheese as a final touch elevates the experience, adding a layer of savory umami that complements the natural sweetness of the scallops.
Whether you choose to pan-sear, grill, or even bake scallops, they consistently offer an easy yet incredibly satisfying dining experience, making them perfect for busy weeknights or special occasions. This grilled version, in particular, requires minimal effort: simply toss fresh sea scallops in a flavorful butter and seasoning blend, quickly grill them to perfection, and you’re ready to enjoy. The speed of preparation is another huge advantage; you can have a gourmet seafood dish on your table in under 15 minutes, allowing you more time to savor the meal and less time cooking. Plus, grilling imparts a subtle smokiness that enhances the overall taste, creating a truly memorable dish.
Essential Ingredients for Perfect Grilled Scallops
Crafting delicious grilled scallops starts with selecting high-quality ingredients. You’ll be delighted by how few items are needed to create such a flavorful dish. For precise measurements and a complete list of instructions, please refer to the printable recipe card available at the conclusion of this post.
Ingredient Insights and Smart Substitutions
SCALLOPS – The foundation of this exquisite dish is, of course, the scallops. For the best results in this recipe, we highly recommend purchasing large sea scallops. When you visit the grocery store or fish market, you might encounter labels such as “wet” and “dry” scallops. Wet scallops are typically soaked in a phosphate solution, a preservative that extends their shelf life but causes them to absorb excess moisture. This added moisture can prevent a good sear and dilute their natural flavor, leading to a rubbery texture. Therefore, we strongly prefer using dry sea scallops, which are naturally sweet and sear beautifully, yielding that desirable golden-brown crust. When selecting your scallops, aim for ones that are uniform in size. This ensures that they all cook at the same rate, preventing some from being overcooked while others remain undercooked. If there’s a small, tough side muscle (the adductor muscle) attached to your scallops, gently pull it off before cooking, as it can be chewy.
UNSALTED BUTTER – Butter is key to achieving that rich, succulent flavor and aids in the browning process. We specify unsalted butter to give you full control over the salt content in the seasoning blend. If you only have salted butter on hand, simply reduce the amount of added salt to avoid over-seasoning.
GARLIC POWDER – A staple in many kitchens, garlic powder offers a robust garlic flavor without the moisture or potential burning issues of fresh minced garlic on a hot grill. It distributes evenly, ensuring every scallop gets a hint of savory goodness.
SALT & BLACK PEPPER – These fundamental seasonings enhance the natural sweetness of the scallops and bring out the depth of the other flavors. Freshly ground black pepper always provides the best aroma and taste.
PARMESAN CHEESE – The final flourish! Grated Parmesan cheese provides a wonderful salty, nutty, and slightly crispy layer when sprinkled over the hot scallops. It adds a gourmet touch and an extra dimension of flavor that ties the dish together. For the best taste, use freshly grated Parmesan.
Mastering the Art of Grilled Scallops
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious recipe. For a complete printable version, including all measurements and instructions, you can Jump to Recipe at the bottom of this post.
- Begin by preparing your seasoning blend. In a small bowl, combine the melted unsalted butter, garlic powder, salt, and black pepper. Whisk these ingredients together until they are thoroughly combined and create a uniform, aromatic mixture. This seasoned butter will infuse your scallops with incredible flavor.
- Next, prepare your scallops. Pat the scallops thoroughly dry with paper towels. This crucial step removes excess moisture, which is vital for achieving a beautiful sear and preventing them from steaming on the grill. Place the dried scallops into a medium mixing bowl. Pour the prepared seasoning blend evenly over the scallops. Using gloved hands (or clean bare hands), gently toss the scallops, ensuring each one is fully coated in the buttery seasoning. The goal is an even distribution of flavor without damaging the delicate scallops.
- Preheat your grill to a medium-high temperature, aiming for approximately 375°F (190°C). A properly preheated grill is essential for a quick and perfect sear, preventing the scallops from sticking and ensuring that desirable crust forms. Make sure your grill grates are clean and lightly oiled to further prevent sticking.
- Once the grill is hot, carefully place the seasoned scallops directly onto the hot grates. Arrange them in a single layer, making sure not to overcrowd the grill. Overcrowding can lower the grill temperature and cause the scallops to steam instead of sear. Cook them for 3-5 minutes on the first side. You’re looking for a beautiful golden-brown crust to develop.
- After 3-5 minutes, use tongs to gently and carefully turn each scallop over. Cook the scallops for an additional 3-5 minutes on the second side. Continue to look for that golden-brown color and opaque appearance, indicating they are cooking through. The exact cooking time will depend on the size of your scallops and the intensity of your grill.
- As soon as the scallops are perfectly cooked and before removing them from the grill, generously sprinkle them with grated Parmesan cheese. Allow the cheese to melt slightly from the residual heat, then carefully remove the grilled scallops from the grill using tongs. Serve them immediately to enjoy their optimal flavor and texture.
Frequently Asked Questions & Expert Tips for Grilling Scallops
Grilled scallops are truly at their best when enjoyed fresh, immediately after cooking, as their delicate texture and flavor diminish quickly. However, if you find yourself with leftovers, you can store any cooked scallops in an air-tight container in the refrigerator for up to two days. To reheat, gently warm them on a skillet over low heat or in a microwave for a very short duration to prevent them from becoming rubbery. Be cautious not to overcook them.
Knowing when scallops are perfectly cooked is key to avoiding a rubbery texture. Grilled scallops are done when they transform from translucent to opaque in color throughout, with the exterior developing a beautiful light brown, caramelized crust. Visually, they should look firm and plump. When you gently press down on a cooked scallop, it should feel tender-firm, with a slight springiness, but not overly squishy or hard. If they feel squishy, they are undercooked; if they are very firm with little to no give, they are likely overcooked. For precise results, an instant-read thermometer inserted into the thickest part of the scallop should register around 115°F (46°C). Remember that scallops will continue to cook slightly from residual heat (known as carryover cooking) after being removed from the grill, typically rising by about 5-10 degrees Fahrenheit, reaching their ideal internal temperature just after resting.
Expert Tips for Grilling Flawless Scallops:
- Pat Them Dry: This cannot be stressed enough. Moisture is the enemy of a good sear. Always pat your scallops thoroughly dry with paper towels before seasoning.
- Hot Grill is Key: Ensure your grill is properly preheated to medium-high (around 375°F/190°C). This high heat is necessary to achieve a quick, crusty sear without overcooking the inside.
- Don’t Overcrowd: Cook scallops in batches if necessary. Overcrowding the grill lowers the temperature, leading to steaming instead of searing, and a less desirable texture.
- Oil the Grates: Lightly oil your clean grill grates before placing the scallops down. This helps prevent sticking and ensures those beautiful grill marks.
- Resist the Urge to Peek: Once scallops are on the grill, leave them undisturbed for the recommended time to allow a crust to form. Flipping them too early will prevent proper browning.
- Lemon Finish: A squeeze of fresh lemon juice just before serving brightens the flavors and adds a zesty kick that complements the richness of the scallops.
- Remove Side Muscle: If your scallops have a small, tough adductor muscle attached to the side, gently pull it off before cooking. It’s perfectly edible but can be chewy.
Delectable Serving Suggestions
Once your grilled scallops are off the grill, garnish them with an extra sprinkle of Parmesan cheese and a generous squeeze of fresh lemon juice to brighten their flavor. For an enhanced presentation and aromatic touch, consider adding a sprinkle of fresh chopped parsley or chives. These buttery and tender scallops are incredibly versatile and can be served as a sophisticated appetizer or a fulfilling main course.
For an appetizer, simply arrange them beautifully on a platter with a lemon wedge. As a main course, they pair wonderfully with a variety of sides. Consider serving them alongside a rich garlic butter pasta, creamy risotto, or a light lemon-herb couscous for a balanced meal. Roasted vegetables such as asparagus, broccoli, or bell peppers make an excellent accompaniment, adding color and nutrients. For a lighter option, a crisp green dinner salad with a vinaigrette dressing provides a refreshing contrast to the richness of the scallops. Don’t forget a crusty piece of bread to sop up any leftover buttery juices!
Discover More Irresistible Scallop Recipes
- Fried Scallops
- Scallop Pasta
- Air Fryer Scallops
- Pan Seared Scallops
- Bacon Wrapped Scallops
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Grilled Scallops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound large sea scallops
- 2-3 Tablespoons grated parmesan cheese
Seasoning
- 2 Tablespoons unsalted butter melted
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Things You’ll Need
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Grill
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Tongs
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Vinyl gloves
Before You Begin
- For this recipe, it’s best to use large sea scallops. When shopping, distinguish between “wet” and “dry” scallops; choose dry scallops as they haven’t been treated with preservatives and will sear much better. Select scallops that are similar in size to ensure even cooking. If you spot a small, tough adductor muscle on the side, gently pull it off before cooking.
- Grilled scallops are best enjoyed immediately after preparation for optimal flavor and texture. If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid making them rubbery.
- Scallops are fully cooked when they turn opaque throughout and have a beautiful golden-brown crust on the outside. A properly cooked scallop should feel tender-firm when gently pressed. If it’s squishy, it’s undercooked; if it’s overly firm, it’s overcooked. For precision, aim for an internal temperature of about 115°F (46°C) using an instant-read thermometer. The temperature will rise a few degrees after removal due to carryover cooking.
Instructions
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In a small bowl, combine all seasoning ingredients (melted butter, garlic powder, salt, and black pepper).
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Pat scallops dry with paper towels. Place them into a medium mixing bowl and pour in the seasoning blend. Using gloved hands, toss gently to coat each scallop evenly.
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Preheat your grill to 375°F (190°C). Ensure grates are clean and lightly oiled.
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Place scallops on the hot grill in a single layer, avoiding overcrowding. Cook for 3-5 minutes until a golden-brown crust forms.
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Using tongs, carefully turn the scallops over. Cook for an additional 3-5 minutes, until opaque and browned on the second side.
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Just before removing, sprinkle with grated Parmesan cheese. Allow cheese to melt slightly, then remove scallops from the grill and serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.