Seared Grilled Scallops with Lemon-Herb Butter

Introduction & Overview Seared Grilled Scallops

The first thing that hits you is aroma: hot metal, butter, and lemon melding into a sweet, briny perfume as soon as the scallops touch the pan Seared Grilled Scallops sing with that scent.
They're textural magic too; you want a shatter crisp crust that gives way to a tender, slightly translucent center.

This Seared Grilled Scallops recipe is a lifesaver when you need impressive food without fuss.
It’s fast. It’s elegant. It feels fancy but takes under 30 minutes.

So let’s crack on I’ll walk you through picking, prepping, searing, a quick grill finish, and a lemon herb butter that ties everything together.
Cook this tonight and I promise you’ll get applause.

Why This Recipe Works

Introduction Detail 1

Short burst. The trick is heat.
Hot metal creates caramelization on the scallop surface, locking sweetness inside while leaving the center tender and slightly translucent.

Introduction Detail 2

Quick finish. A second on the grill adds smoke without drying.
That two-stage method (sear then grill) gives you both brown crust and a kiss of char, which is why Seared Grilled Scallops feel restaurant level at home.

Ingredients & Smart Substitutions

• 1 lb (450 g) large dry sea scallops, thawed if frozen, side muscle removed
  • Substitute: jumbo shrimp (adjust cook time) or smaller sea scallops (shorter sear)
• 1 tbsp (15 ml) extra virgin olive oil
  • Substitute: neutral high smoke oil (grapeseed, avocado)
• 3/4 tsp (4 g) kosher salt
  • Substitute: 1/2 tsp table salt
• 1/4 tsp (0.5 g) freshly ground black pepper
  • Substitute: white pepper or a pinch of cayenne
• 1/4 tsp (1 g) smoked or sweet paprika (optional)
  • Substitute: sweet paprika or a tiny pinch of ground cumin for warmth
• 2 tbsp (28 g) unsalted butter for lemon herb butter
  • Substitute: 2 tbsp olive oil (dairy-free) or vegan butter
• 1 small garlic clove, minced
  • Substitute: 1/4 tsp garlic powder (use sparingly)
• 1 tbsp (15 ml) fresh lemon juice + 1 tsp zest
  • Substitute: 1 tbsp white wine vinegar + lemon zest if out of lemons
• 1 tbsp (15 g) finely chopped fresh parsley (or chives/tarragon mix)
  • Substitute: basil, cilantro, or 1 tsp dried herbs (use less)

Tip: If you can't find dry-packed scallops, pat them obsessively dry and skip any brined (wet) ones if possible they steam instead of sear.

Selecting and Prepping Scallops

Ingredients Detail 1

Look for dry-packed scallops. They sear best.
Dry scallops haven’t been soaked in phosphate solutions, so they won’t weep liquid during searing and you’ll get that deep golden crust.

Ingredients Detail 2

Remove side muscles and pat utterly dry.
That little bit of prep saves your sear; treat them like tiny steaks and don’t crowd the pan.

step-by-step Instructions

1. Prep the scallops: thaw fully if frozen and remove the small side muscle. Pat each scallop completely dry with paper towels. Season both sides with salt, pepper, and paprika; toss lightly with 1 tbsp oil.
2. Preheat: get your grill hot (aim for 500°F / 260°C) and put a heavy cast iron skillet over high heat until it smokes faintly. Have the butter ingredients within arm’s reach the sauce finishes in seconds.
3. Sear (first side): add a slick of over high heat oil to the skillet, then gently place scallops spaced at least 1/2 inch apart. Don’t move them; cook 1½– 2 minutes until a deep golden brown crust forms and the kitchen smells nutty and sweet.
4. Flip and quick sear: flip with tongs and sear 1 1½ minutes until the second side is golden but the center still looks slightly translucent. You should hear a steady sizzle and see a rich caramel color.
5. Finish on the grill: transfer scallops to the hot grill for 30 60 seconds per side to add smoke and char (rotate for nice grill marks). Aim for internal temp 125 130°F (52 54°C) for tender, slightly translucent center; 135°F (57°C) if you prefer fully opaque.
6. Rest briefly: remove scallops to a warm plate and loosely tent with foil for 1– 2 minutes. They carryover cook a little and the texture evens out.
7. Make lemon herb butter: lower heat to medium low, add butter (or oil), melt, add minced garlic and sauté 20 30 seconds — do not brown the garlic. Stir in lemon juice, zest, parsley, pinch of salt and pepper. Spoon over scallops.
8. Plate and garnish: arrange scallops, spoon sauce, finish with flaky sea salt, microgreens or chives, and lemon wedges. Serve immediately.

Seared Grilled Scallops Quick Method

Instructions Detail 1

Short and fast. Sear then grill.
This is the essence: quick sear for crust, 30 60 seconds on the grill for smoke and visual flair.

Instructions Detail 2

Watch the clock. Don’t second guess the color.
Those 3 4 total minutes of direct heat are sacred; overdo it and scallops go rubbery.

Chef's Tips & Common Mistakes

• Mistake: Not drying scallops. Fix: Pat them until the paper towel sticks , then let them sit uncovered briefly. You'll get a proper crust.
• Mistake: Overcrowding the pan. Fix: Cook in batches. If the pan cools, you’ll steam, not sear.
• Mistake: Cooking too long. Fix: Use an instant read thermometer and aim for 125 130°F for that buttery center.

Chef's Note: I once left scallops in the pan while answering the door and came back to sad, gray morsels. Trust me set a timer and stay by the stove.

Big tip: Use dry-packed scallops and a screaming hot skillet. That’s the secret handshake for perfectly Seared Grilled Scallops.

Storage & Freezing Best Practices

Refrigerator: Store cooked scallops in an airtight container for up to 2 days on the middle shelf.
Freezing: Flash freeze cooked scallops on a tray, then transfer to labeled freezer bags; keep up to 2 months . Wrap tightly to avoid freezer burn.

Reheat: Gently reheat in a 250°F (120°C) oven for 6– 8 minutes until warm, or briefly in a hot skillet (30 45 seconds per side) with a pat of butter.
Do not microwave; it ruins texture.

And don’t expect them to be as juicy as fresh they’re best eaten the day you cook them.

Serving Suggestions & Pairings (Seared Grilled Scallops)

Light sides let scallops shine. Serve with lemon parmesan orzo, a creamy risotto, or grilled asparagus and fingerling potatoes.
Pair them with a flinty Sauvignon Blanc, an unoaked Chardonnay, or dry sparkling wine.

Additional_Info Detail 1

Try this with other grilled seafood for a surf and turf vibe.
If you love grilled seafood, check my Grilled Salmon: The Best Way to Grill Flaky Fillets for a hearty partner.

Additional_Info Detail 2

For a luxe spread, add grilled lobster tails or a flaky white fish.
I often serve these with Grilled Lobster Tail Recipe: Succulent Perfection or pair near perfectly with Grilled Halibut: Flaky Perfection with Lemon Thyme Butter .

Seared Grilled Scallops are simple, quick, and show off worthy. Cook them hot, finish them fast, and spoon over that lemon herb butter you’ll get sweet, tender interiors and a crust that makes people swoon. Perfectly Seared Grilled Scallops? Yes, absolutely.