Grilled Scallops with Lemon & Herb Butter
Grilled Scallops with Lemon Herb Butter
4
10 minutes
5 minutes
Dinner
One Last Dip Into Summer

Ingredients
- 1 ½ pounds fresh scallops (about 16-20 large bay scallops)
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper, to taste
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- Optional: a pinch of crushed red pepper for heat
Directions
- Prep the scallops
Rinse and pat scallops completely dry with paper towels. Removing moisture helps them sear instead of steam. - Season
Brush lightly with olive oil and sprinkle both sides with salt and pepper. - Preheat the grill
Get it nice and hot (medium-high heat, about 450°F). If using skewers, thread 4-5 scallops onto each to make flipping easier. - Grill
Place scallops directly on the grates (or in a grill basket). Grill for about 2-3 minutes per side, until they're opaque and have nice grill marks. Do not overcook, they should be just firm to the touch. - Make the butter sauce
While scallops cook, whisk together melted butter, garlic, lemon zest, lemon juice, parsley, and crushed red pepper (if using). - Serve
Transfer hot scallops to a platter and spoon the lemon herb butter over the top. Serve immediately with crusty bread to soak up the juices.