It’s perfect for your outdoor gas grill, but you can make it anytime during the year if you opt for an electric grill or a grill pan. Scallops are a delicacy. Recipes like baked scallops, seared scallops, and bacon-wrapped scallops are always a hit. These grilled scallops are especially good. The spice combination - garlic, paprika, and cayenne pepper - is wonderfully bold. The olive oil adds great flavor, and the lemon juice brightens the dish. It’s a delightful summer recipe, a true crowd-pleaser.
Ingredients
Instructions
Expert Tips
Recipe Card
Scallops: You’ll need one pound of large sea scallops. This is about 24 scallops. Make sure to use sea scallops and not bay scallops in this recipe. Olive oil: Extra-virgin olive oil has the best flavor, but you can use a lighter olive oil if you prefer an oil with a higher smoke point. Lemon juice: Freshly squeezed tastes best. To season: Kosher salt, black pepper, garlic powder, paprika (here’s a look at types of paprika), and cayenne pepper. Optional garnishes: Lemon slices and chopped parsley.
Combine the olive oil, lemon juice, salt, pepper, garlic powder, paprika, and cayenne pepper in a bowl. Add the scallops and toss to coat. I use my hands to ensure the scallops are well coated, but you can use a large spoon. Serve the scallops immediately, garnished with lemon slices and chopped parsley. The garnishes are optional, but I recommend using them. They add color and flavor to the dish.
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Alternatively, I serve it with lightly steamed vegetables such as steamed broccoli, steamed asparagus, or steamed carrots.
