Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
The Best Grilled Scallops
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- Level: Easy
- Total: 40 min (includes soaking time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 102 mg
- Sodium
- 1180 mg
Perfectly grilled scallops start with a quick saltwater brine to keep them juicy, tender and deeply seasoned all the way through. They hit the grill for a fast, smoky char, then get finished with a melting spoonful of herby butter studded with capers and bright lemon. It’s simple, elegant and tastes like something you’d order at a seaside restaurant, but it comes together in minutes at home.
- Level: Easy
- Total: 40 min (includes soaking time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 32 g
- Saturated Fat
- 16 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 102 mg
- Sodium
- 1180 mg
Ingredients
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Directions
- Stir together 2 tablespoons salt and 4 cups water in a large bowl until the salt is fully dissolved. Add the scallops, making sure they’re fully submerged. Refrigerate for 15 to 30 minutes. Do not let the scallops brine any longer than 30 minutes or they will become overly salty or mushy.
- Meanwhile, pulse the butter, parsley, basil, chives, capers, lemon zest, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped, the butter is bright green and the components are well combined. Transfer to a small bowl and set aside at room temperature.
- When the scallops are done brining, prepare a grill for medium-high direct heat.
- Drain the scallops well, then pat them dry between a few paper towels. Make sure they are very dry; this will give you a proper sear on the grill and prevent them from sticking to the grates.
- Drizzle the olive oil over the scallops, then season with 1/4 teaspoon salt and several grinds of pepper. Grill the scallops until just cooked through with nice grill marks on both sides, 2 to 3 minutes per side. Transfer immediately to a serving platter and smear with the softened herb butter. Serve with lemon wedges for squeezing and bread for dipping.
