This garlic and butter grilled scallops recipe delivers tender, beautifully browned sea scallops in about 20 minutes. Large scallops are lightly coated with a savory mixture of melted unsalted butter, minced garlic, lemon juice, parsley, salt, and pepper, then grilled for approximately 2–3 minutes per side at 400–450°F.
The finished scallops are juicy, lightly smoky, buttery, garlicky, and bright with fresh lemon. Careful drying and a very hot, lightly oiled grill are the keys to developing deep grill marks without overcooking the delicate centers.
Jump to RecipeWhy You’ll Love This Recipe
These grilled scallops bring together the best qualities of a fast summer dinner: minimal preparation, a short cooking time, and a wonderfully rich sauce made from everyday ingredients. The grill adds a lightly smoky flavor and attractive caramelized marks while the butter keeps each bite moist and savory.
One and a half pounds of large sea scallops is enough for four servings, making this recipe suitable for a relaxed family meal or a small dinner party. Since scallops cook in only a few minutes, have your side dishes ready before the seafood touches the grill.
The garlic butter is balanced rather than heavy. Lemon juice cuts through the richness, parsley adds freshness, and black pepper gives the seafood a gentle bite without masking its naturally sweet flavor.
For another colorful meal from the grill, pair these scallops with our grilled pineapple chicken inspiration when serving a larger outdoor feast.
Ingredients You’ll Need
Choose large, firm sea scallops for this recipe. The recommended amount is 1 1/2 pounds, or about 12–16 scallops, depending on their size; larger pieces are easier to turn and less likely to overcook.
- Scallops: Use fresh or properly thawed large sea scallops and remove the small side muscle if it is still attached.
- Butter: Four tablespoons of melted unsalted butter create the base for the finishing sauce while allowing you to control the salt.
- Garlic: Three finely minced cloves provide a fragrant savory note. Mince them finely so the flavor distributes evenly.
- Lemon and parsley: One tablespoon of lemon juice and one tablespoon of chopped fresh parsley keep the butter mixture lively.
- Seasonings: Three-quarter teaspoon kosher salt and one-quarter teaspoon freshly ground black pepper season the scallops simply.
- Oil: One tablespoon of canola or avocado oil helps prevent sticking on the cleaned grill grates.
- Serving: Lemon wedges add a fresh squeeze at the table.
If you are planning a full grill menu, this seafood dish also sits nicely beside grilled corn on the cob and a crisp green salad.
How to Make It Step-by-Step
Step 1: Prepare the scallops by checking for the small, tough side muscle and pulling it away if present. Pat the scallops very dry on every side with paper towels, replacing the towels if they become damp.
Step 2: Melt the unsalted butter and combine it with the finely minced garlic, lemon juice, parsley, kosher salt, and freshly ground black pepper. Stir well, then reserve approximately one-third of the mixture in a separate bowl for the final brushing and serving.
Step 3: Preheat the grill to medium-high or high heat, approximately 400–450°F. Scrape the grates clean, then lightly oil them with the neutral oil using a brush or folded paper towel held with long tongs.
Step 4: Lightly brush the dry scallops with some of the garlic-butter mixture. Use only a thin coating before grilling because exposed garlic can brown too quickly over high heat.
Step 5: Arrange the scallops directly on the hot grill with space between each piece. Grill for approximately 2–3 minutes on the first side without moving them so the bottoms can develop a deep golden crust.
Step 6: Turn each scallop once with grill-safe tongs and cook the second side for another 2–3 minutes. Very large scallops may need about one additional minute, and the centers should be opaque nearly throughout when finished.
Step 7: Brush the cooked scallops with the reserved garlic butter as soon as they come off the grill. Serve immediately with lemon wedges, spooning any butter left on the platter over the top.
Pro Tips for Perfect Grill Marks
Drying is the most important preparation step. Scallops contain a great deal of moisture, and a wet surface steams on the grill instead of making contact with the hot grates long enough to brown.
Give the grill plenty of time to preheat before cooking. A hot grate helps the scallops release more easily after searing, while a lightly oiled surface reduces sticking without making the seafood greasy.
Resist the urge to turn the scallops repeatedly. One turn is enough for even cooking and a clear seared surface on both sides.
Garlic can burn over very high heat, especially when mixed with butter. For the cleanest flavor, brush on only a little butter before grilling and apply most of the garlic mixture after turning or immediately after cooking.
Scallops are easy to overcook, so watch them closely during the final minute. Remove them when they are firm and just opaque; for strict food-safety guidance, seafood should reach 145°F internally.
For a hearty side with earthy flavor, consider serving a small portion of our garlic herb sautéed mushrooms alongside the scallops.
What to Serve with Garlic Butter Scallops
These scallops are rich enough to anchor a meal but delicate enough to pair with many simple sides. Steamed rice, couscous, roasted potatoes, or warm crusty bread can all capture the extra garlic butter on the plate.
- A lemony arugula or mixed green salad for crisp contrast.
- Grilled asparagus, zucchini, or bell peppers for a colorful vegetable side.
- Rice pilaf or plain steamed rice to absorb the buttery juices.
- Crusty bread for dipping into the reserved sauce.
Keep the rest of the menu lightly seasoned so the sweet, briny flavor of the scallops remains the focus. A chilled sparkling water with lemon or a crisp white wine is a pleasant match for the garlic, butter, and citrus.
Save rich sweets for after dinner, such as a small treat made with homemade apple butter or a few homemade peanut butter cups.
Storage, Reheating, and Make-Ahead Notes
Grilled scallops are best served immediately because their texture is at its most tender straight from the grill. If you have leftovers, refrigerate them promptly in a covered container and use them as soon as possible.
Reheat gently in a skillet over low heat with a small spoonful of butter or water. Stop as soon as they are warmed through, since prolonged reheating can make scallops firm and chewy.
You can prepare the garlic-butter mixture ahead of time and keep it covered in the refrigerator, then bring it close to room temperature before brushing. The scallops themselves should be dried and seasoned shortly before grilling for the best browning.
Garlic and Butter Grilled Scallops
Ingredients
Method
- Remove the small tough side muscle from each scallop, if present. Pat every scallop thoroughly dry with paper towels so the surface can brown rather than steam.
- Stir together the melted butter, minced garlic, lemon juice, chopped parsley, kosher salt, and black pepper. Reserve about one-third of the garlic-butter mixture for brushing after grilling and serving.
- Preheat the grill to medium-high or high heat, approximately 400–450°F. Clean the grates and lightly coat them with the neutral oil.
- Brush the scallops with a light coating of the garlic-butter mixture, keeping most of the garlic butter reserved for later so the garlic does not burn. Place the scallops directly on the grill with space between each one.
- Grill for approximately 2–3 minutes per side, turning once, until the outside is browned and the centers are opaque nearly throughout. Very large scallops may need about one additional minute.
- Brush the hot scallops with the reserved garlic butter and serve immediately with lemon wedges. For strict food-safety guidance, seafood should reach 145°F internally, while taking care not to cook the scallops beyond tender.
Notes
Final Thoughts
Garlic and butter grilled scallops are proof that an impressive seafood dinner does not require a long ingredient list or complicated technique. With large sea scallops, a hot grill, careful drying, and a final brush of lemony garlic butter, you can create a restaurant-style plate in about 20 minutes.
Remember the three essentials: dry the scallops thoroughly, grill them briefly over 400–450°F heat, and save most of the garlic butter for finishing. Serve them right away with lemon wedges and your favorite simple sides for a meal that is fresh, buttery, smoky, and wonderfully tender.