Seafood
Fast Grilled Scallops (8 Min Total)
Scallops are the fastest restaurant-quality protein you can grill at home. The entire cook is under four minutes, start to finish, and the result looks and tastes like something from a $45-entree restaurant. The only two things that matter are the scallop itself (dry-pack, U-10 size) and the heat (600F+). Get those right and the technique is foolproof. Get either wrong and no amount of skill will rescue the dish. This is the recipe for when you want to impress someone with minimum effort.
Ingredients
- 12 large dry-pack sea scallops (U-10 or U-12 size)
- 1 tbsp avocado oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp butter, melted
- Juice of 1/2 lemon
- Flaky salt
- Chopped chives
Instructions
- 01
Pat the scallops absolutely dry. Seriously dry, wet scallops steam and cannot sear.
- 02
Rub with avocado oil and season with salt and pepper.
- 03
Preheat the grill to 600-700F. Scallops require hard heat for the 2-minute sear.
- 04
Place scallops on the hottest part of the grate in a single layer. Do not touch them for 2 minutes.
- 05
Flip and cook another 90 seconds. Pull immediately.
- 06
Drizzle with melted butter and lemon juice, finish with flaky salt and chives.
Pro Tips
From our kitchen
- ★Ask for DRY-PACK scallops at the seafood counter. Wet-pack scallops are injected with a phosphate solution that releases water as soon as they hit heat, they literally cannot sear.
- ★U-10 scallops (10 or fewer per pound) give you the best sear-to-inside ratio. Smaller scallops cook through before a crust can form.
- ★The Current Model G+ hits 700F, which is scallop-searing territory. You can execute this recipe on any grill that reaches 550F+, just add 30 seconds per side on lower-heat units.
We recommend for this recipe
Current Model G+ Dual Zone Electric Grill
The Current Model G+ Dual Zone Electric Grill's 560 sq in surface and dual independent cooking zones and app-connected smart controls make it our pick for this recipe.
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