Scallops are on of the most delicious treats from the sea. Their firm texture, and sweet, buttery, and delicate flavor is something to truly be savored. One of our favorite ways to enjoy scallops is as part of a Surf and Turf meal. A few scallops go a long way next to a steak, and they are so fast to prepare that you can make these on the grill while you let your steaks rest before serving them. This simple recipe uses light seasoning to let the scallop flavor shine. It’s so easy to make and so delicious!
A few notes on scallops – first, make sure you always buy dry packed scallops. These are scallops that have nothing added to them (like a brine) to preserve them or bulk up their weight. This brine from wet packed scallops makes it harder to cook them well, and also changes the flavor. Second, make sure you treat these with respect while you cook them. Use a clean cooking surface and don’t overcook them. If your grill is dirty, you can place a cast iron skillet on the grill and cook the scallops on the skillet, or cook them inside using our Seared Scallop recipe.
Do you like to grill your scallops or do you prefer cooking them inside? Let us know your feedback in the comments below!
- 1 lb Dry Sea Scallops (About 10-20 pieces)
- Vegetable Oil (or other high smoke point oil)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Lemon (cut into wedges)
Place the scallops (defrost them if frozen) on a baking sheet and pat dry on all sides. Lightly coat with vegetable oil, then season with salt and black pepper.
Heat your grill to medium high heat, and make sure the grill grates are clean. Place the scallops directly over the heat, and cook for 1-2 minutes per side, flipping only once, and not moving them while they cook. Flip the scallops when the side facing the grill starts to brown, not before or after.
Remove the scallops from the grill and squeeze fresh lemon juice on top. Serve with your favorite steak for a surf and turf feast. Enjoy!