Grilled Lemon Garlic Scallops is an eloquent dish marinated in the juices of a lemon, hint of garlic, wrapped in olive oil with Italian seasonings all grilled to perfection!

BEST WAY TO BUY SCALLOPS

If You want to use the large sea scallops for this recipe, not the small bay scallops. Look for scallops that are uniform in size and color and smell fresh – they shouldn’t have a strong fishy aroma. You can typically find fresh scallops at the seafood counter of most grocery stores. Frozen scallops also work well, just make sure they’re completely thawed and pat them dry before use.

BEST WAY TO MAKE GRILLED SCALLOPS?

Start by whisking together olive oil, lemon juice, herbs, garlic and seasonings. Add the scallops to the marinade and toss to coat. Soak the scallops for at least 15 minutes. You can either thread the scallops onto skewers or grill them without skewers. Place the marinated scallops on the grill and cook for a few minutes on each side until the scallops are opaque. Sprinkle with fresh herbs and serve with lemon wedges, then enjoy!

TIPS FOR THE PERFECT GRILLED SCALLOPS

find it easier to thread small to medium size scallops onto skewers to grill them; that way you’ll be sure not to lose any of that precious seafood through the grill grates! If you have extra-large scallops and are looking for a more elegant presentation, feel free to grill them without skewers.

This recipe works on both an outdoor grill and inside on a grill pan. The scallops can also be broiled in the oven.

Do not marinate your scallops for more than two hours. The lemon juice in the marinade can start to cook the scallops after that point.

Grilled Scallops

These grilled scallops are marinated in a blend of olive oil, lemon, garlic and herbs, then seared to golden brown perfection on the grill. A quick and easy meal option that's simple yet totally satisfying

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

INSTRUCTIONS

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.

Add the scallops to the bag or bowl. Toss to coat evenly with the marinade. Seal the bag or cover the bowl.

Refrigerate and marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the scallops.

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.

Heat an outdoor grill or indoor grill pan over medium high heat.

Place the skewers or loose scallops on the grill. Cook for 1-2 minutes on each side or until scallops are firm and opaque.

Sprinkle with parsley and serve with lemon wedges.

When your scallops are finally ready, again, be sure your grill is coated with oil so they do not stick. Then place them on your grate and grill over direct heat for 2 to 3 minutes per side. Don’t go over 7 minutes—they’ll become rubbery. In the case of scallops, it’s best to err on the side of caution and undercook them.