There’s something truly magical about grilled scallops. Their golden sear, sweet tender bite, and smoky caramelized edges whisper of summer evenings and seaside cravings. In this recipe, you’ll discover how to grill scallops to perfection using a flavorful marinade of honey, lemon, smoked paprika, and garlic. Trust me, once you try them, you’ll want to make these again and again.
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The Story Behind These Irresistible Grilled Scallops
A Memory by the Grill
Grilled scallops hold a special place in my heart. I remember the first time I made them — it was a warm June evening, the kind where you sip something chilled, barefoot on the patio. My husband had just returned from the fish market with a pound of fresh scallops, and I couldn’t resist marinating them with honey, lemon, and garlic. That night, the sizzle of the grill and the scent of smoked paprika filled our backyard. We didn’t even use plates — just skewers straight from the grill, devoured with fingers and laughter.
Since then, I’ve made them dozens of times. And each time I tweak a little — sometimes a bit more garlic, or a splash more lemon — but this version? It’s the one. It’s the one I make for friends, for family, for summer cookouts when you want to impress but keep it effortless.
Why This Recipe Is a Must-Make
There are countless ways to cook scallops, but grilling brings out a flavor and texture that pan-searing just can’t match. The marinade here is key. The honey caramelizes on contact with the hot grill, forming beautiful sear marks, while the lemon juice tenderizes without overpowering. The result is a dish that tastes restaurant-level but is completely doable in your own backyard.
And if you’re already dreaming of a seafood spread, you might love these creamy garlic butter lobster tails — they pair beautifully with today’s scallops.
Ingredients & Preparation Breakdown
Here’s What You’ll Need
Let’s walk through the ingredients that bring this recipe to life. These aren’t exotic or hard-to-find. In fact, you may already have most of them on hand.
| Ingredient | Amount |
|---|---|
| Extra-virgin olive oil | ¼ cup + more for grill |
| Honey | 1 tablespoon |
| Lemon juice (fresh) | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Smoked paprika | 2 teaspoons |
| Sea salt | 1 teaspoon + to taste |
| Large scallops | 1¼ pounds |
| Fresh black pepper | To taste |
| Fresh parsley (minced) | 2 tablespoons |
| Lemon wedges (optional) | For serving |
Tools & Kitchen Tips
For best results, use metal skewers. If you only have wooden ones, soak them in warm water for an hour while the scallops marinate. You’ll also want a grill-safe brush to oil the grates and a large resealable plastic bag for marinating.
Fresh sea scallops work best, but if using frozen, thaw them overnight in the fridge. You could substitute lime juice for lemon or sweet paprika in place of smoked — but don’t skip the honey. It’s what gives the scallops that irresistible glazed finish.
And if you need a fresh, crisp side to balance the richness, try my Greek potato salad — it’s tangy, herby, and summer-perfect.
How to Grill Scallops: Step-by-Step & Tips
Step-by-Step Instructions
1. Make the Marinade
In a bowl, whisk together olive oil, honey, lemon juice, minced garlic, smoked paprika, and sea salt. It should look glossy and smell fresh and smoky.
2. Marinate the Scallops
Add scallops and marinade to a large zip-top bag. Seal and refrigerate for 1 hour. This lets the flavors soak in without breaking down the delicate texture.
3. Prepare the Grill
Preheat to medium-high and brush the grates with olive oil. Clean grates give you that beautiful sear without sticking.
4. Skewer the Scallops
Remove scallops from marinade, letting the excess drip off. Thread onto skewers — about 4-5 per skewer.
5. Grill and Flip
Place skewers on the grill. Cook 2–3 minutes per side until the scallops are opaque and have golden grill marks.
6. Plate and Garnish
Transfer to a serving platter. Sprinkle with parsley, black pepper, and lemon wedges if desired.
Tips for Scallop Success
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Pat scallops dry before marinating for better browning.
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Use high heat to sear quickly and avoid overcooking.
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Don’t crowd the skewers — air flow equals perfect grilling.
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Don’t reuse marinade — if you want to drizzle extra, set some aside before marinating.
You could also serve these alongside this roasted salmon with creamy spinach and red pepper for a surf-and-surf feast.
Serving Ideas, Storage, and Pairings
What to Serve with Grilled Scallops
These scallops shine as the main attraction, but they’re also incredibly versatile. Pair with:
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A crisp white wine like Sauvignon Blanc or Pinot Grigio.
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Grilled vegetables or a fresh Mediterranean baked feta appetizer.
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Light pasta dishes or grain bowls, especially ones with citrus or herbs.
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Or my favorite: Lemon salmon orzo skillet — it complements the scallops’ sweetness beautifully.
Storing & Reheating
Store leftover scallops in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over medium-low with a splash of olive oil, or eat them cold over a salad — they’re just as delightful.
Frequently Asked Questions
How do I know scallops are done?
They’ll be opaque and firm to the touch with a slight bounce. Overcooked scallops turn rubbery.
Can I use frozen scallops?
Yes! Just thaw fully in the fridge overnight and pat dry before marinating.
Can I bake instead of grill?
You can, but you’ll miss that lovely caramelized exterior. If you must bake, use a hot broiler for 4–5 minutes.
What’s the best way to reheat scallops?
Low and slow. A quick sauté in a bit of oil is best. Avoid microwaving — it ruins the texture.
What does marinating do?
It flavors and slightly tenderizes the scallops. But don’t go longer than 1 hour — too much acid breaks them down.
Final Thoughts
If you’ve never grilled scallops before, now’s your chance. This recipe transforms simple ingredients into something spectacular, worthy of guests — or just a quiet celebration of flavor. Whether you serve them with crusty bread or next to a light salad, they’ll vanish fast.
And if you’re still craving seafood, try my Scallops Luxe in Saffron Cream Sauce or the Mediterranean shrimp and avocado bowls.
Love This Recipe?
Rate it, leave a comment below, and don’t forget to pin it on Pinterest. It helps more home cooks find and fall in love with real, flavorful food.
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Grilled Scallops Recipe
- Total Time: 96
- Yield: 6 servings
Description
These perfectly grilled scallops are marinated in a flavorful honey-lemon mixture with smoked paprika and garlic, then grilled to golden perfection in just 6 minutes. The marinade caramelizes beautifully on the grill, creating tender, restaurant-quality scallops perfect for summer entertaining.
Ingredients
• ¼ cup extra-virgin olive oil, plus more for grill
• 1 tablespoon honey
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt, plus more to taste
• 1 ¼ pounds large scallops
• Freshly cracked black pepper, to taste
• 2 tablespoons minced fresh parsley leaves
• Lemon wedges, for serving (optional)
Instructions
1. Whisk olive oil, honey, lemon juice, garlic, smoked paprika, and salt in a small bowl.
2. Place scallops and marinade in a zip-top bag. Refrigerate for 1 hour.
3. Preheat grill to medium-high and brush grates with olive oil.
4. Remove scallops from marinade, letting excess drip off. Thread onto skewers.
5. Grill scallops 2–3 minutes per side until opaque and seared.
6. Serve warm, garnished with parsley, black pepper, and lemon wedges if using.
Notes
– If using wooden skewers, soak them in warm water during the marination time.
– Fresh scallops work best, but thawed frozen ones are fine if dried well.
– Avoid overcooking — scallops cook very quickly.
– Do not reuse marinade after scallops have been added.
– Serve with fresh vegetables, grain salads, or crusty bread.
- Prep Time: 90
- Cook Time: 6
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: about 4 scallops
- Calories: 296
- Sugar: 2
- Sodium: 520
- Fat: 23
- Saturated Fat: 4
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 12
- Cholesterol: 44