Grilled Scallops with Lemon and Herbs

Briny, buttery, and seared—Grilled Scallops with Lemon and Herbs capture the essence of coastal dining with every tender bite. Their delicate texture and sweet, oceanic flavor deserve nothing less than the freshest catch, so skip the freezer aisle and visit a local seafood market for the best results. When scallops are fresh, they sear beautifully and develop a golden crust while staying luxuriously soft inside.

This simple, elegant recipe highlights the scallops' natural richness with bright notes of citrus and aromatic herbs. Lemon zest sharpens the palate, while a touch of garlic and fresh parsley add depth without overpowering the scallops' clean flavor. It's a minimal approach with maximum reward—perfect for warm evenings or as a refined starter to a full outdoor feast.

While traditionally prepared over an open flame, this dish shines on the Summerset Griddle Pro. The flat-top surface delivers even, radiant heat, helping scallops caramelize perfectly without falling between grates or overcooking. With no flare-ups and plenty of room for precision control, the Griddle Pro offers a refined way to sear seafood like a pro. A quick sizzle, a brush of olive oil, and a squeeze of fresh lemon—sometimes simplicity delivers the most luxurious results.

Serve them hot off the griddle with charred citrus halves, a glass of chilled white wine, and the effortless elegance of outdoor dining done right. Whether you're planning a dinner for two or offering a taste of the coast to weekend guests, these scallops bring grace and flavor to your outdoor table.

Serves 6

Grilled Scallops with Lemon and Herbs Ingredients

  • 1 1/4 pounds large sea scallops
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped parsley
  • Lemon wedges for serving

Grilled Scallops with Lemon and Herbs Directions

  1. Place the olive oil, lemon juice, salt, pepper, Italian seasoning, and garlic in a large bowl or resealable plastic bag. Stir to combine the ingredients.
  2. Add the scallops to the bag or bowl. Toss to coat evenly with the marinade. Seal the bag or cover the bowl.
  3. Refrigerate and marinate for at least 15 minutes or up to 2 hours. Don't marinate for longer than that, as the acid in the lemon juice will start to cook the scallops.
  4. Thread the scallops onto skewers. This is optional. If you have very large scallops, you can skip the skewers and toss them directly onto the grill.
  5. Heat an outdoor grill or an indoor grill pan over medium-high heat.
  6. Place the skewers or loose scallops on the grill. Cook for 1-2 minutes on each side or until scallops are firm and opaque.
  7. Sprinkle with parsley and serve with lemon wedges.

 

Taken from dinneratthezoo.com  https://www.dinneratthezoo.com/grilled-scallops/