Grilled Scallop Skewers Recipe: How to Nail It in 6 Easy Steps
Table of Contents
How to Make Grilled Scallop Skewers
Quick Overview
Grilled scallop skewers combine the natural sweetness of sea scallops with a fragrant herb and citrus marinade, all brought together by the distinctive smoky flavor that only grilling can provide. What makes this recipe particularly special is the contrast between the caramelized exterior and the tender, juicy center of each perfectly grilled scallop.
The charm of this dish comes from its simplicity and adaptability.The marinade infuses the scallops with a bright, herb-forward flavor that complements rather than overwhelms their delicate taste. And while these skewers look impressive enough for a fancy dinner party, they come together in just about 30 minutes (including 15 minutes of marinating time), making them equally suitable for a quick weeknight meal when you want something that feels special without requiring hours in the kitchen.
The Ingredients I Use to Bring My Grilled Scallop Skewers to Life
For the Scallops and Skewers:
- 1½ pounds large sea scallops (about 16-20 scallops)
- 2 lemons: 1 sliced into rounds, 1 cut into wedges for serving
- 1 large red bell pepper, cut into 1-inch squares
- 1 large yellow bell pepper, diced into 1-inch pieces
- 1 red onion, cut into 1-inch chunks
- 16 cherry tomatoes
- 8-10 wooden or metal skewers (if using wooden skewers, soak in water for at least 30 minutes)
For the Marinade:
- ¼ cup extra virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh herbs (combination of parsley, basil, and chives), finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon honey
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
For the Optional Herb Butter Drizzle:
- 4 tablespoons unsalted butter
- 1 tablespoon fresh herbs (same mixture as used in the marinade)
- 1 small garlic clove, minced
- Pinch of sea salt
Step-by-Step Instructions
Step 1: Prepare the Scallops
Start by inspecting your scallops and removing the small side muscle, a rectangular strip of tissue often still attached. This part is tough and unpleasant in texture once cooked.
Thoroughly pat the scallops dry with paper towels. This crucial step ensures proper caramelization when grilling. Excess moisture will cause the scallops to steam rather than sear, preventing that beautiful golden crust from forming.
Place the prepared scallops in a medium bowl and set aside while you make the marinade.
Step 2: Create the Marinade
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, chopped herbs, lemon zest, honey, red pepper flakes, salt, and pepper until well combined.
Pour about three-quarters of the marinade over the scallops, gently tossing to ensure each scallop is coated evenly. Reserve the remaining marinade for brushing during grilling.
Allow the scallops to marinate for 15 minutes at room temperature. Avoid marinating for longer than 30 minutes, as the acid in the lemon juice can begin to “cook” the scallops, similar to a ceviche, altering their texture before they even hit the grill.
Step 3: Prepare Your Grill and Skewers
While the scallops are marinating, preheat your grill to medium-high heat (approximately 400-450°F). Clean the grates thoroughly and oil them well to prevent sticking. If you’re using a gas grill, you can do this by folding a paper towel, dipping it in a high-heat oil like grapeseed or canola, and using tongs to rub it over the grates.
If using wooden skewers, ensure they’ve been soaking in water for at least 30 minutes to prevent burning. Metal skewers eliminate this step and conduct heat nicely, helping to cook the scallops from the inside as well.
Prepare your vegetables by cutting the bell peppers and red onion into pieces roughly the same size as the scallops. This ensures even cooking across all ingredients.
Step 4: Assemble the Skewers
Now comes the fun part—assembling your skewers! There’s an art to creating skewers that cook evenly and look beautiful. Here’s a suggested pattern:
- Begin with a piece of red bell pepper
- Add a scallop
- Add a piece of red onion
- Add a lemon round, folded in half if needed
- Add a scallop
- Add a piece of yellow bell pepper
- Add a cherry tomato
- Repeat until you’ve used all your ingredients or filled the skewer
Leave a small space between each item to ensure heat circulates properly. This spacing allows for even cooking and helps develop that beautiful char on all sides.
Brush the assembled skewers with some of the reserved marinade, focusing on the vegetables (as the scallops are already coated).
Step 5: Grill to Perfection
Arrange the skewers on the preheated grill and cook for 2–3 minutes per side, totaling about 5–6 minutes. Scallops cook very quickly, so watch them closely! They are perfectly done when opaque, firm to the touch, yet still slightly tender—overcooking will make them tough and rubbery.
While the skewers are grilling, occasionally brush them with the remaining marinade for added flavor and moisture.
If you’re preparing the optional herb butter drizzle, melt the butter in a small saucepan over low heat, add the minced garlic, herbs, and salt, and keep warm until ready to serve.
Step 6: Rest and Serve
Once cooked, carefully remove the skewers from the grill and let them rest for 2 minutes. This brief rest allows the scallops to finish cooking with residual heat while retaining their juices.
If using the herb butter, drizzle it over the skewers just before serving. Arrange the skewers on a platter and garnish with additional fresh herbs and lemon wedges for squeezing over the top.
Serve immediately while hot for the best flavor and texture experience.
What to Serve Grilled Scallop Skewers With
Grilled scallop skewers are versatile and pair beautifully with a variety of side dishes. Here are some perfect accompaniments to create a complete, balanced meal:
Grain-Based Sides:
- Lemon herb quinoa provides a light, protein-rich base
- Wild rice pilaf with toasted almonds offers nutty complexity
- Orzo tossed with olive oil, feta, and fresh herbs complements the Mediterranean flavors
Vegetable Options:
- Grilled asparagus spears (you can cook these alongside the skewers)
- A simple arugula salad with shaved Parmesan and lemon vinaigrette
- Roasted garlic mashed cauliflower for a lighter alternative to potatoes
Bread Accompaniments:
- Crusty artisan bread, perfect for sopping up the flavorful juices
- Grilled garlic bread brushed with a blend of olive oil and herbs
- Warm pita bread for a Mediterranean-inspired meal
Beverage Pairings:
- A crisp Sauvignon Blanc or unoaked Chardonnay complements the sweetness of the scallops
- For a non-alcoholic option, sparkling water with a splash of elderflower cordial and fresh mint
- A light wheat beer with citrus notes works beautifully for beer enthusiasts
Top Tips for Perfecting Grilled Scallop Skewers
- Choose the right scallops: Look for “dry” or “dry-packed” sea scallops rather than “wet” scallops, which have been treated with chemicals that make them absorb water and can result in a rubbery texture when cooked.
- Size matters: Large sea scallops (U-10 or U-12, indicating 10-12 scallops per pound) work best for grilling. Smaller bay scallops tend to cook too quickly and may fall through the grill grates.
- Don’t skip the drying step: Thoroughly patting the scallops dry is crucial for achieving that perfect golden sear. Moisture is the enemy of caramelization!
- Watch your heat: Scallops need high heat to sear properly but can easily overcook. If your grill has hot spots, be prepared to move the skewers around to ensure even cooking.
- The “touch test” for doneness: Properly cooked scallops should feel firm but with a slight give when pressed gently—similar to the resistance you feel when touching the base of your thumb when making an “OK” sign with your hand.
- Substitution options:
- If sea scallops are unavailable, large shrimp make an excellent substitute
- For a mixed seafood version, alternate scallops with chunks of firm white fish like halibut or mahi-mahi
- Vegetarians can enjoy this recipe by substituting extra-firm tofu or thick-sliced king oyster mushrooms for the scallops
- Time-saving tips:
- Prepare the marinade and cut the vegetables up to 24 hours in advance
- If serving a crowd, assemble the skewers earlier in the day and refrigerate until ready to grill
- For outdoor entertaining, have the skewers ready to go on a baking sheet for easy transport to the grill
- Indoor grilling option: No outdoor grill? A grill pan on high heat works wonderfully, or broil the skewers for 2 minutes per side on the highest rack of your oven.
Storing and Reheating Tips
While grilled scallop skewers are best enjoyed fresh off the grill, sometimes you may find yourself with leftovers. Here’s how to handle them:
Refrigeration:
Store leftover grilled scallop skewers in an airtight container in the refrigerator for up to 2 days. I recommend removing the scallops and vegetables from the skewers before storage to save space and make reheating more effective.
Reheating Methods:
Gentle Oven Reheating (Preferred Method):
- Preheat your oven to 275°F (135°C)
- Place the scallops and vegetables on a baking sheet lined with parchment paper
- Cover loosely with foil to prevent drying
- Warm for 7-10 minutes, just until heated through
- Avoid higher temperatures or longer cooking times, as this will toughen the scallops
Stovetop Method:
- Heat a non-stick skillet over medium-low heat
- Add a small amount of butter or olive oil
- Gently warm the scallops and vegetables for 2-3 minutes, turning occasionally
- Be careful not to let them sizzle or cook further
Microwave (Last Resort):
If you must use a microwave, place the scallops and vegetables on a microwave-safe plate, cover with a damp paper towel, and heat at 50% power in 30-second increments until just warmed through.
Important Note: Reheated scallops will not have the same texture as freshly grilled ones. They tend to become more firm and may lose some of their delicate texture, so adjust your expectations accordingly.
Freezing (Not Recommended):
I don’t recommend freezing cooked scallops, as their texture degrades significantly upon thawing and reheating. If you absolutely must freeze them, remove them from the skewers, place in an airtight container, and use within 1 month. Thaw overnight in the refrigerator before gently reheating.
Creative Uses for Leftovers:
Rather than simply reheating, consider repurposing your leftover grilled scallop skewers:
- Chop the scallops and vegetables and toss with pasta, a splash of olive oil, and fresh herbs for a quick seafood pasta
- Add to a salad with mixed greens, avocado, and a lemon vinaigrette
- Use as a topping for a seafood pizza with a light garlic sauce base
- Chop and incorporate into a creamy risotto for added flavor and texture
With these techniques and tips, you’re well-equipped to create perfectly grilled scallop skewers that will impress family and friends alike. The combination of succulent scallops, colorful vegetables, and that irresistible smoky char makes this dish a standout for any occasion, from casual backyard barbecues to elegant dinner parties.
