Charcoal Grilled Scallops Recipe

 Charcoal Grilled Scallops

Charcoal Grilled Scallops

Grilling scallops over charcoal adds a smoky, slightly charred flavor that enhances their natural sweetness. This recipe keeps it simple with a zesty marinade and quick grilling for a delicious, restaurant-quality dish.

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Ingredients

(Serves 4)

• 1 pound large sea scallops (about 12-16)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

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Instructions

1. Prepare the Scallops

• Rinse the scallops under cold water and pat them dry with paper towels.
• Remove the small side muscle from each scallop, if still attached.

2. Make the Marinade

• In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, smoked paprika (if using), salt, and pepper.

3. Marinate the Scallops

• Place the scallops in a shallow dish or resealable plastic bag. Pour the marinade over the scallops, ensuring they are evenly coated.
• Let the scallops marinate for 15-20 minutes at room temperature.

4. Prepare the Grill

• Preheat a charcoal grill to medium-high heat. Once the coals are hot and covered with white ash, arrange them for direct grilling.
• Lightly oil the grill grates to prevent sticking.

5. Grill the Scallops

• Thread the scallops onto skewers if desired (this makes flipping easier). Alternatively, place them directly on the grill.
• Grill the scallops for 2-3 minutes per side, until they develop grill marks and are opaque in the center. Do not overcook, as they can become rubbery.

6. Serve

• Remove the scallops from the grill and transfer them to a serving platter.
• Garnish with chopped parsley and serve with lemon wedges on the side.

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Tips

• Fresh Scallops: Use the freshest scallops you can find for the best flavor. Dry-packed scallops are ideal, as they sear and grill better than wet-packed ones.
• Skewers: If using bamboo skewers, soak them in water for 30 minutes beforehand to prevent burning.
• Variations: Add a sprinkle of chili flakes or a drizzle of honey to the marinade for extra depth of flavor.
• Sides: Pair with grilled vegetables, rice pilaf, or a crisp salad.

Charcoal-grilled scallops are an effortless yet impressive dish, perfect for summer barbecues or an outdoor dinner party. Enjoy the smoky goodness! 🔥🦪🍋