How to Grill Scallops

Buttery, sweet scallops were made for grilling. They cook within minutes, require very little preparation, and pair perfectly with grilling season produce like corn, watermelon, and tomatoes. We reached out to Togue Brawn, owner and founder of Downeast Dayboat for tips about cooking scallops on the grill, from sourcing to serving.

How to shop for scallops

Sea scallops are best for grilling because they have a larger surface area than bay scallops and are less likely to fall through the grates. Always select “dry” scallops as opposed to “wet” scallops. Dry scallops have not been soaked in water, or worse, a chemical solution like Sodium Tripolyphosphate. Less added moisture means the scallops have a sweeter flavor and will brown or caramelize on the grill rather than steam. “Whenever possible, I always recommend consumers try to purchase dayboat scallops, because they come ashore so quickly and are less likely to be waterlogged,” Brawn notes.

Color is also a good indicator. “Remember that scallops shouldn’t be pure white. Their natural hue ranges from a creamy blush to pale straw to bright orange, and it changes seasonally,” Brawn says. “Speaking of scallop color, if you find a bright orange scallop, consider yourself lucky! Fishermen call these ‘pumpkins’ or ‘butterscotches’ and they often pop them straight into their mouth when they find them because they’re so sweet.”

How to prepare scallops for grilling

Before grilling, be sure to remove the scallop’s adductor muscle, or “foot.” This is the small flap on the side of the scallop that is responsible for opening and closing the scallop’s shell. The abductor muscle has a tough and chewy texture, making it unpleasant to eat, but luckily it’s easy to remove. Simply pull it off and discard it. 

Next, pat the scallops dry with paper towels. Removing any excess surface moisture will help the scallops pick up nice grill marks. Brush the scallops lightly with clarified butter or olive oil and sprinkle with desired seasoning. 

“My favorite way to cook scallops, and this goes for pan searing or grilling, is to wrap them in prosciutto,” says Brawn. “Bacon-wrapped scallops are delicious, but it’s so hard to achieve crispy bacon without overcooking the scallops. You can get around this by using prosciutto. I wrap the prosciutto around the scallop edges, leaving the flat sides exposed. And, to be honest, as much as I like bacon, I prefer the more subtle flavor and texture of prosciutto, which lets the buttery, creamy scallop flavor shine through.”

How to grill scallops

Preheat a gas or charcoal grill to very high heat (around 550°F). To prevent the scallops from falling between the grill grates, you have two options. “You can use a fish basket, if you like, but my favorite method is to skewer them, and keep in mind you need to use flat skewers or two round skewers. If you use a single round skewer the scallops will just rotate around when you try to flip them, which is very frustrating. Flat or double skewers let you flip them far more easily,” says Brawn, adding, “And remember not to move them: You’ll get nice grill marks if you only move them once to flip them.” 

Cook the scallops hot and fast, about one to two minutes per side, depending on the size of the scallops. Remove them from the grill when the exterior, including the sides, have just turned from translucent to opaque.

What to serve with grilled scallops

Scallops pair well with grilled vegetables, summery salads like succotash, and fresh fruit like peach salad. They’re also great served over a bed of pasta like this Spaghetti with Cherry Tomatoes Melted in Garlic Butter. No matter how you serve them, scallops should be a summer grilling staple.