Scallops
Grilled scallopsScallops by the best everyday methods and appliances.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prepping Scallops for the Grill
Use jumbo or giant dry-packed sea scallops (10 per pound or 15–20 per pound). Pat each one thoroughly dry with paper towels — this is the most important step for a good sear and preventing sticking. Set dried scallops on a wire rack over a baking sheet and refrigerate until ready to cook. Season with kosher salt and black pepper just before grilling. No marinades; they add moisture and cause flare-ups. Hold any glaze until the very end. Thread onto skewers or use a grill basket for easy handling. If using wooden skewers, soak in warm water at least 45 minutes before cooking.
- 2
Grilling the Scallops
Preheat your grill on high and get the grates fully hot. Clean them well, then coat generously with a high-smoke-point oil like canola or grapeseed. A clean, oiled grate is non-negotiable — scallops will stick and tear on a dry or dirty surface. Place skewers or a basket directly over the heat. Cook the first side undisturbed for 2 to 4 minutes. If they stick when you try to flip, wait another minute — they release on their own once a sear forms. Larger scallops need the longer end of the range. Flip carefully with a thin fish spatula, not tongs. Cook the second side 2 to 3 minutes — it usually needs less time than the first. Total grill time should be 3 to 6 minutes depending on size. Do not go past 7 minutes total or the scallops turn rubbery. Apply any glaze only in the final minute of cooking; added earlier, the sugars burn. Target internal temperature is 130°F.
- 3
Doneness and Serving
Scallops are done when the center is just opaque — not glassy, not chalky white all the way through. Target internal temp is 130°F. When unsure, cut one open; the core should still have a hint of translucency. Pull them slightly early if in doubt — you can return them to the grill for another minute but cannot undo overcooking. Serve immediately off the grill. They do not rest well and will continue cooking if left to sit. Key mistakes to avoid: do not marinate before grilling, do not skip drying, do not squeeze skewered scallops with tongs, do not let glazes sit longer than the final minute, and do not overcook.
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