Charcoal Grilled Scallops Recipe

Rinse and dry

Rinse scallops briefly under cold water to remove any grit. Pat very dry with paper towels — dry surface is essential for good sear and grill marks.

Remove and discard any tough side muscle if present. Place scallops on a plate in a single layer and season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside for 5–10 minutes at room temperature.

In a small bowl, combine 2 tbs extra-virgin olive oil, 1 tbs melted unsalted butter, 1 minced garlic clove, 1 tbs fresh lemon juice, 1/2 tsp lemon zest, 1 tbs finely chopped parsley, and 1/4 tsp smoked paprika (optional). Whisk until emulsified.

Reserve about 1 tbs of the mixture for basting during grilling and place the remainder in a shallow dish. If you prefer not to marinate the scallops for long, proceed directly to grilling and use the mixture as a baste and finishing sauce.

(Optional short marinade) Add scallops to the shallow dish and turn once to coat. Marinate for 10–15 minutes maximum — scallops are delicate and will become soft if left too long in acid.

Prepare a charcoal grill for direct high heat: start coals and let them ash over until hot (medium-high, about 450–500°F / 230–260°C). For a gas grill, preheat to high. Oil the grill grate: dip a folded paper towel in 1 tsp neutral oil and, using tongs, wipe the hot grate to prevent sticking.

If using a grill basket or skewers, thread scallops on skewers (two per skewer recommended) spaced slightly apart to make turning easier. If you prefer to grill directly on the grate, ensure scallops are very dry and well oiled to avoid sticking.

Place scallops on the hottest part of the grill and cook undisturbed for 2–3 minutes. Do not move them — they should form a golden crust and grill marks.

Flip scallops with tongs and cook the other side for 1.5–2 minutes until firm to the touch and opaque throughout. Total cook time should be about 3.5–5 minutes depending on size. Avoid overcooking; scallops should be tender, not rubbery.

During the last minute of cooking, brush the reserved marinade/baste over the scallops to glaze and add flavor. If you used skewers, brush both sides after flipping.

Transfer scallops to a warm plate. Spoon any remaining marinade (that was reserved and not used while raw) over the scallops, or briefly warm the reserved mixture in a small saucepan and drizzle.

Sprinkle with additional chopped parsley if desired and serve immediately with lemon wedges for squeezing. Serve 6 scallops as one portion.