Grilled Scallop Recipes

Sweet and tender scallops are a great choice for the grill and can be served with a variety of sauces as well as in seafood salads.

  • Grilled Sweet-and-Sour Scallops

    Grilled Sweet-and-Sour Scallops

    Marinate scallops for about 30 minutes in a mixture of rice wine and fresh ginger, then baste them in a sweet soy sauce mixture for a flavorful Asian-style grilled scallop entrée.
  • Scallops with Roasted Pepper Butter Sauce
    Photography: Randy Mayor; Styling: Melanie J. Clarke

    Scallops with Roasted Pepper Butter Sauce

    Serve the tender grilled scallops over a rich sauce of roasted red peppers, white wine and butter for an elegant seafood dinner.
  • Diver Scallops Grilled on Rosemary
    Howard L. Puckett

    Diver Scallops Grilled on Rosemary

    Add extra flavor to scallops by using rosemary sprigs as skewers.
  • Spinach and Scallop Salad
    Howard L. Puckett

    Spinach and Scallop Salad

    Make your salad Mediterranean by serving grilled scallops over a bed of fresh spinach tossed in lemon vinaigrette, and topping with a savory mixture of pine nuts and sun-dried tomatoes.
  • scallops-chickpea-salad
    Leigh Beisch

    Grilled Scallops with Lemon-Chickpea Salad

    Chickpeas add both texture and a nutty flavor to this lemony grilled scallop-spinach salad.
  • Grilled Scallop Salad
    Photo: John Autry; Styling: Cindy Barr

    Grilled Scallop Salad

    Grill scallops and cucumber for tasty toppings on this summer salad.

  • Seared Scallops with Prosciutto Bits
    Tim Turner

    Seared Scallops with Prosciutto Bits

    A bottled Italian dressing based on oil, vinegar, and spices makes a fine marinade for many kinds of seafood and poultry. Thaw frozen scallops overnight in the refrigerator. If you are really in a hurry, run cold water (not warm or hot) over them while they are in a bowl in the sink.

  • Seafood Kebabs
    Photo: David Hillegas; Styling: Lydia Degaris-Pursell

    Seafood Kebabs

    Everyone loves a good kebab. The trick for great ones is to make sure meat and vegetables are cut into equal-size pieces before skewering so that everything has a chance to cook evenly.

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