Quick And Easy Grilled Scallops Recipes

QUICK AND EASY GRILLED SCALLOPS

Steps:

• Dab scallops dry with a paper towel.
• Combine olive oil, garlic, and lemon juice (and any additions below if using). Toss with scallops and let rest a few minutes while grill preheats.
• Preheat grill to medium-high.
• Once the grill is heated, oil the grates by adding oil to a paper towel and using tongs to rub the oil on the grates.
• Remove scallops from the marinade (discard marinade) and season scallops with salt & pepper. Grill for 2-3 minutes per side or just until opaque.
• Garnish with parsley and serve with lemon wedges.

GRILLED SCALLOPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

QUICK MARINATED GRILLED SCALLOPS

Steps:

• Set up your grill for high heat by building coals evenly on the bottom of the grill.
• In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
• Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.