How do I know when scallops are perfectly cooked?

Perfectly cooked scallops should be opaque around the edges with a slight translucency in the center—similar to medium-rare steak. They should feel firm but yield slightly to gentle pressure. Overcooking will make them tough and rubbery, so it's better to undercook slightly than overcook.

What's the difference between "wet" and "dry" scallops, and which should I use?

Dry scallops haven't been treated with phosphates (which cause them to absorb water). They have a natural caramel color, sweeter flavor, and sear much better. Wet scallops appear very white, often release water during cooking, and don't develop that beautiful golden crust. Always choose dry scallops when possible, especially for grilling.

Can I use frozen scallops for this recipe?

Yes, but thaw them completely in the refrigerator overnight and pat them extremely dry before grilling. Frozen scallops often release more moisture, so take extra care drying them to ensure proper searing.

My scallops stuck to the grill. What went wrong?

Several factors can cause sticking: insufficient preheating, inadequate oiling of the grates or scallops, or trying to flip them too soon. Make sure your grill is properly preheated, clean, and well-oiled, and that you've coated the scallops with oil. Most importantly, don't try to flip them until they've developed a good crust—they'll release naturally from the grates when ready.

Grilled Scallops with Parmesan and Lemon Recipe

Name: Grilled Scallops with Parmesan and Lemon Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb colossal sea scallops; Kosher salt, to taste; Oil (preferably a high-heat neutral oil like avocado oil), as needed; 1 tbsp unsalted butter; 1 tsp grated Parmesan cheese; ½ tsp fresh lemon zest; Freshly grated black pepper, to taste; Minced parsley, for garnish; Lemon wedges, for serving

Description

This Grilled Scallops recipe features perfectly seared, tender sea scallops cooked over a hot grill and finished with a burst of flavor from melted butter, grated Parmesan, fresh lemon zest, black pepper, and parsley. It’s a simple, elegant seafood dish that comes together in just 15 minutes, making it ideal for a quick weeknight main course or an impressive appetizer.

Ingredients

Scale

For the grilled scallops:

1 lb colossal sea scallops
Kosher salt, to taste
Oil (preferably a high-heat neutral oil like avocado oil), as needed

For serving:

1 tbsp unsalted butter
1 tsp grated Parmesan cheese
1/2 tsp fresh lemon zest
Freshly grated black pepper, to taste

Garnish:

Minced parsley, for garnish
Lemon wedges, for serving

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Instructions

Preheat the Grill: Preheat your grill for medium-high heat, targeting around 400°F. Brush and oil the grill grates to prevent sticking. Close the lid and allow the grill to preheat for about 10 minutes to ensure even heating.
Prep the Scallops: While the grill preheats, remove the scallops from their packaging and pat dry thoroughly with a paper towel, as excess moisture will hinder browning. Drizzle oil over the scallops and coat evenly on all sides. Season generously with kosher salt.
Grill the Scallops: Using grilling tongs, carefully place the scallops onto the hot grill grates. Close the lid and cook for about 2 minutes. Flip the scallops, close the lid again, and grill for an additional 2 minutes, or until nicely seared and just opaque in the center.
Garnish and Serve: Transfer the scallops immediately into a bowl. Add the butter so it melts over the hot scallops, then add grated Parmesan cheese, lemon zest, black pepper, and a pinch of salt. Toss gently to coat the scallops evenly. Arrange on a serving platter, sprinkle with minced parsley, and serve with lemon wedges.

Notes

Ensure scallops are very dry before grilling for the best sear.
Do not overcook; scallops cook very quickly and become tough if overdone.
For extra flavor, you may brush the scallops with a garlic butter before serving.
Serve immediately for the best texture and flavor.

Nutrition

Serving Size: 1/2 recipe (about 8 oz scallops)
Calories: 210
Sugar: 0g
Sodium: 820mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 30g
Cholesterol: 50mg