Introduction
The first time I attempted grilled scallops, I was terrified of ruining such expensive seafood. However, after watching a chef at a coastal restaurant effortlessly grill these beautiful mollusks, I realized the secret wasn’t complicated technique—it was simply high heat, minimal handling, and incredible garlic butter. That evening changed everything about how I approach seafood cooking.
These grilled scallops with garlic butter represent the perfect marriage of simplicity and sophistication. The sweet, briny scallops develop a gorgeous golden crust while remaining tender and juicy inside. Meanwhile, the slow-roasted garlic butter adds an aromatic richness that elevates this dish from good to absolutely extraordinary. Best of all, once you master the timing, you’ll have restaurant-quality results every single time.
Why You’ll Love This Recipe
Impressive Yet Achievable
Despite looking like something from a five-star restaurant, this recipe is surprisingly straightforward. Furthermore, the slow-roasted garlic butter can be made days in advance, making the final preparation quick and stress-free.
Perfect Balance of Flavors
The natural sweetness of fresh scallops pairs beautifully with the mellow, caramelized flavor of slow-roasted garlic. Additionally, the herbs and optional chili flakes add layers of complexity without overwhelming the delicate seafood.
Ideal for Special Occasions
These scallops make an unforgettable appetizer or elegant main course for date nights, dinner parties, or holiday celebrations. Moreover, their dramatic presentation in shells creates an impressive visual impact that guests will remember.
Bonus Garlic Butter for Future Use
This recipe yields extra garlic butter that keeps beautifully in the refrigerator. Consequently, you’ll have restaurant-quality compound butter ready for steaks, vegetables, or crusty bread whenever the mood strikes.
Ingredients
For the Scallops
- Fresh scallops in shell – 12 large sea scallops (U-10 size preferred)
- Olive oil – ½ tablespoon for drizzling
- Homemade garlic butter – 4 tablespoons (recipe below)
- Fresh lemon – 1 large, sliced into rounds
- Kosher sea salt – for seasoning
For the Slow-Roasted Garlic Butter
- Garlic bulbs – 2 large, fresh bulbs
- Olive oil – 1 tablespoon (plus extra for submerging)
- Unsalted butter – 6 tablespoons, room temperature
- Fresh parsley – 1 tablespoon, finely chopped
- Fresh chives – 2 tablespoons, finely chopped
- Chili flakes – 1 teaspoon (optional, for heat)
- Kosher sea salt – to taste
- Black pepper – freshly ground
Optional Garnishes
- Microgreens – for elegant presentation
- Extra lemon wedges – for serving
- Flaky sea salt – for finishing
Equipment Needed
- Gas or charcoal grill capable of high heat
- Food processor or large mixing bowl
- Ovenproof dish for roasting garlic
- Tongs and spatula for grilling
Step-by-Step Instructions
Preparing the Slow-Roasted Garlic Butter
Roasting the Garlic
Preheat your oven to 120°C (250°F) for gentle, even cooking. Break apart the garlic bulbs into individual cloves, keeping the skins on initially. Place the cloves in a heatproof bowl and cover completely with boiling water for 5 minutes.
Drain the garlic and allow it to cool slightly. The hot water treatment makes the skins incredibly easy to remove—they should slip off with gentle pressure. Place the peeled cloves in an ovenproof dish and submerge them completely in olive oil.
Low and Slow Cooking
Roast the oil-submerged garlic for 1-2 hours until the cloves turn golden brown and become incredibly soft. The slow cooking process transforms the sharp, pungent garlic into sweet, mellow perfection. Reserve the infused oil in a glass jar—it keeps for up to 4 weeks and adds incredible flavor to other dishes.
Creating the Compound Butter
Transfer the roasted garlic cloves to a food processor along with room temperature butter, fresh herbs, chili flakes (if using), and seasonings. Process until smooth and well combined. Alternatively, mash everything together with a fork in a large bowl for a more rustic texture.
Preparing and Grilling the Scallops
Scallop Preparation
Preheat your grill to high heat with the lid closed, aiming for 200°C (390°F). Carefully remove the scallops from their shells, reserving the shells for presentation. Pat each scallop completely dry with paper towels—this step is crucial for achieving a beautiful golden sear.
Season the scallops lightly with kosher salt, then nestle them back into their shells. Drizzle each scallop with a small amount of olive oil to prevent sticking and promote even browning.
The Grilling Process
Place the scallops in their shells and lemon slices directly on the hot grill grates. Close the lid and grill for exactly 2 minutes without moving them. Using a thin spatula, carefully flip each scallop—they should have developed a gorgeous golden-brown crust.
Immediately spoon a generous tablespoon of garlic butter onto each scallop. Close the grill lid and continue cooking for another 2 minutes until the scallops are just cooked through and the butter is bubbling and fragrant.
Final Assembly
Remove both the scallops and grilled lemon slices from the grill. Squeeze the caramelized lemon over the scallops for a bright, acidic finish that balances the rich garlic butter. Serve immediately while the scallops are still sizzling.
Serving Suggestions
Elegant Appetizer Course
Present the scallops in their shells on individual plates with crusty sourdough bread for soaking up the garlic butter. Accompany with a crisp white wine like Chablis or Sancerre to complement the seafood’s delicate flavors.
Main Course Presentation
Serve 3-4 scallops per person alongside roasted asparagus, wild rice pilaf, or a simple arugula salad dressed with lemon vinaigrette. The lightness of these sides won’t compete with the scallops’ starring role.
Romantic Dinner Setup
Create an intimate atmosphere by serving the scallops by candlelight with chilled champagne. The combination of flickering flames and sizzling garlic butter creates an unforgettable sensory experience.
Recipe Variations
Mediterranean Style
Replace the chives and parsley with fresh oregano, thyme, and a touch of lemon zest in the garlic butter. Finish the grilled scallops with crumbled feta cheese and a drizzle of good olive oil.
Asian-Inspired Version
Infuse the garlic butter with fresh ginger, soy sauce, and sesame oil. Garnish the finished scallops with sliced scallions and toasted sesame seeds for an elegant fusion approach.
Herb-Crusted Variation
Mix fresh breadcrumbs with the garlic butter and additional herbs. Press this mixture onto the scallops before the final 2 minutes of grilling for added texture and flavor.
Spicy Cajun Style
Add paprika, cayenne, and dried thyme to the garlic butter for a Southern kick. Serve with corn salad and cornbread for a complete Louisiana-inspired meal.
Make-Ahead Tips
Garlic Butter Preparation
The slow-roasted garlic butter can be prepared up to one week in advance. Store it wrapped in parchment paper or in an airtight container in the refrigerator. Additionally, you can freeze portions in ice cube trays for individual servings.
Scallop Preparation
Clean and prepare your scallops up to 4 hours before grilling. Keep them refrigerated and covered with a damp paper towel. However, season them with salt just before cooking to prevent drawing out moisture.
Mise en Place Setup
Arrange all your ingredients, tools, and serving plates before starting the grill. The actual cooking process happens quickly, so having everything ready ensures perfect timing and hot scallops.
Professional Notes
Selecting Premium Scallops
Choose “dry” scallops whenever possible—these haven’t been treated with preservatives and will sear much better than “wet” scallops. Look for scallops that are firm, smell like the ocean, and have a creamy white or slightly pink color.
Temperature Control
High heat is essential for developing the perfect sear while keeping the interior tender. If your grill runs cooler, increase the cooking time slightly rather than compromising on temperature.
Timing Is Everything
Scallops cook incredibly quickly and can become rubbery if overcooked. They’re done when they feel slightly firm to gentle pressure and have reached an internal temperature of 120°F (49°C).
Shell Cleaning and Safety
If purchasing scallops in shells, scrub them thoroughly under cold water before use. Additionally, ensure your grill grates are clean to prevent any off-flavors from transferring to the delicate seafood.
Frequently Asked Questions
How can I tell when scallops are perfectly cooked? Perfectly cooked scallops should be golden brown on the outside and slightly translucent in the center. They’ll feel firm but not hard when gently pressed, and the internal temperature should reach 120°F (49°C).
Can I use this recipe with scallops that aren’t in shells? Absolutely! Place the scallops directly on the grill or use a grill basket. The cooking time remains the same, but you’ll miss the dramatic presentation that shells provide.
What should I do if I can’t find scallops in shells? Purchase shucked scallops and ask your fishmonger for clean shells, or buy decorative scallop shells online. You can also grill the scallops on skewers or in a cast-iron pan on the grill.
Can I make this recipe indoors? Yes! Use a cast-iron skillet over high heat to achieve similar results. The scallops will still develop a beautiful crust, though you’ll miss the subtle smoky flavor from grilling.
How do I store leftover garlic butter? Wrap the garlic butter tightly in parchment paper and refrigerate for up to 2 weeks, or freeze for up to 3 months. The reserved garlic-infused oil keeps in the pantry for up to 4 weeks.
What’s the best wine pairing for this dish? Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Chablis complement the scallops beautifully. For something special, try a good Champagne or Crémant—the bubbles and acidity cut through the rich garlic butter perfectly.