Grilled Scallops with Zesty Jalapeño-Lemon Butter

There’s an undeniable magic to a perfectly cooked scallop – tender, sweet, and so succulent it practically melts in your mouth. While these delicate morsels might seem intimidating to prepare, grilling offers a surprisingly simple and swift method to achieve perfection every time. This recipe elevates the humble scallop into an extraordinary culinary experience, pairing it with a rich, zesty lemon garlic butter sauce and a refreshing arugula corn salad for a truly unforgettable and flavorful meal that sings of summer.

The Allure of Grilled Scallops

Scallops are, without a doubt, one of the ocean’s most exquisite gifts. Their naturally sweet, delicate flavor and incredibly tender texture, when cooked correctly, make them a true culinary delight. My enduring love for scallops stems from their ability to transform into a luxurious dish with minimal effort, especially when prepared on the grill. These grilled scallops are a testament to that simplicity, emerging from the heat tender, juicy, perfectly buttery, and bursting with flavor. They offer a sophisticated yet approachable seafood option that’s bound to impress without demanding hours in the kitchen.

This comprehensive guide details how to create an entire meal centered around the grill. It’s a three-part symphony of flavors: impeccably grilled scallops, a vibrant and refreshing grilled corn and arugula salad, and a uniquely flavorful grilled jalapeño lemon garlic butter sauce. While the idea of a three-component meal might sound elaborate, each part is designed for ease and efficiency, allowing the entire dish to come together in less than an hour. Get ready to unlock the secret to perfectly grilled scallops and create a memorable dining experience.

Crafting the Arugula Corn Salad: A Fresh and Flavorful Side

This salad isn’t just a side; it’s a refreshing counterpoint to the rich scallops and butter sauce. Utilizing the grill for the corn adds a delightful smoky sweetness that elevates the entire dish. It’s simple, vibrant, and packed with fresh ingredients.

Grilling the Perfect Corn

1. Prepare your corn: Start with two mini ears of corn on the cob. You can use either fresh or frozen corn. If using frozen, there’s no need to thaw – place them directly on the hot grill.
2. Grill the corn: For frozen corn, grill for 15-20 minutes, turning occasionally to ensure even cooking and charring. For fresh corn, grill over medium-high heat for about 10 minutes until the kernels are tender and lightly charred on all sides. The charring adds a beautiful depth of flavor.
3. Remove kernels: Once grilled, remove the corn from the heat and allow it to cool slightly. Using a sharp knife, carefully slice the kernels from the cobs.

Assembling Your Vibrant Salad

1. Combine ingredients: In a large mixing bowl, combine a generous mix of baby spinach and arugula. Add the freshly grilled corn kernels, vibrant cherry tomatoes (halved for bite-sized pieces), and creamy diced avocado.
2. Dress and serve: Drizzle with your favorite lemon and olive oil dressing. Gently toss to combine all ingredients, ensuring an even coating. Set the salad aside until just before serving the scallops.
3. Final touch: Right before presenting the meal, sprinkle a generous amount of freshly grated Parmesan cheese over the salad for an extra layer of savory flavor.

The Zesty Jalapeño Lemon Garlic Butter: A Flavorful Accompaniament

This isn’t just any butter sauce; it’s a meticulously crafted blend of smoky, spicy, and tangy flavors designed to perfectly complement the sweet scallops. The secret lies in grilling the key ingredients to unlock their full potential.

Charring the Jalapeño for Depth

1. Grill the jalapeño: Ideally, grill the jalapeño alongside the corn to utilize the grill’s heat efficiently. Place the whole jalapeño directly on the grill grates.
2. Achieve perfect char: Grill for 3-4 minutes per side, or until the skin is beautifully black and bubbling. This charring process softens the pepper and imparts a smoky flavor.
3. Steam and peel: Remove the grilled jalapeño and immediately transfer it to a resealable plastic bag. Seal the bag and let it sit for 5 minutes. The steam will loosen the skin, making it easy to peel.
4. Prepare the jalapeño: Once cooled, remove the jalapeño from the bag, peel off the charred skin, remove the stem, slice it open, and carefully remove the seeds (unless you prefer extra heat, then leave some). Dice the deseeded, peeled jalapeño finely.

Grilling Lemon for Brightness

1. Grill the lemon: Slice a lemon in half. Place one half cut-side down on the grill for approximately 3 minutes. This step can be done towards the end of the jalapeño grilling time.
2. Set aside: Remove the grilled lemon half from the grill and set it aside. Grilling the lemon caramelizes its sugars and intensifies its juicy, tangy flavor, giving the butter sauce an exceptional brightness.

Infusing the Butter with Flavor

1. Melt butter: Add 1/4 cup of unsalted butter to a grill-safe skillet. A cast-iron skillet works wonderfully for this, as it retains heat beautifully.
2. Infuse with aromatics: Add the diced grilled jalapeño and two freshly crushed garlic cloves to the butter in the skillet.
3. Simmer on the grill: Place the skillet on one side of the grill over medium-high heat. Allow the butter to slowly melt and infuse with the flavors of the jalapeño and garlic while you prepare and grill your scallops on the other side. This gentle simmering ensures a rich, aromatic butter.
4. Finish and serve: After 5-7 minutes, or once the scallops are ready, remove the jalapeño garlic butter from the grill. Squeeze in the juice from the grilled lemon half. Stir well. This vibrant, zesty butter is now ready to be spooned generously over your perfectly grilled scallops.

Mastering the Grilled Scallops: Achieving Tender Perfection

Grilling scallops requires precision and attention to detail, but with a few key steps, you’ll achieve beautifully seared exteriors and tender, juicy interiors every time. The goal is a quick cook on high heat to prevent them from becoming rubbery.

Preparing Your Scallops for Grilling

1. Dry thoroughly: Before you even think about seasoning, it’s crucial to thoroughly pat the scallops dry with paper towels. Excess moisture will steam the scallops instead of searing them, preventing that coveted golden crust. This step is non-negotiable for achieving perfect grill marks and a firm texture.

Seasoning for Maximum Flavor

1. Simple seasoning: In a bowl, gently toss 1 pound of large sea scallops with 1 tablespoon of olive oil. The oil helps with seasoning adhesion and prevents sticking. Then, sprinkle with 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Paprika adds a subtle sweetness and beautiful color, while salt and pepper enhance their natural flavor.

Grilling to Golden Perfection

1. Preheat and oil grill: Ensure your grill is preheated to medium-high heat, ideally between 375°F and 400°F. Critically, the grill grates must be clean and well-oiled (use a high-smoke-point oil like canola or vegetable oil on a paper towel held with tongs) to prevent the scallops from sticking.
2. Grill quickly: Carefully place the seasoned scallops directly onto the hot, oiled grill grates. Grill the scallops for exactly 2 minutes per side, with the grill lid open. This short, hot cook time is key to developing a beautiful sear and maintaining their delicate texture. Scallops cook very quickly, so do not overcook them.
3. Serve immediately: Remove the scallops from the grill as soon as they are cooked through and opaque. Transfer them to a serving plate, generously spoon the warm jalapeño lemon garlic butter over them, and serve without delay to enjoy their peak tenderness and flavor.

Essential Tips for Grilling Scallops Like a Pro

To ensure flawlessly cooked scallops every single time, keep these crucial tips in mind. Mastering these fundamentals will elevate your grilling game and guarantee tender, delicious results.

• Start with a meticulously clean grill: This is paramount! Residual food particles on your grill grates can cause scallops to stick and tear apart when you try to flip them. Give your grill a good brushing before preheating.
• Ensure generously oiled grill grates: Beyond cleanliness, proper lubrication is essential. Once your grill is hot, use a paper towel soaked in high-smoke-point oil (like canola or vegetable oil), held with tongs, to thoroughly oil the grates. This creates a non-stick surface, allowing the scallops to release easily and form a beautiful crust.
• Always use a hot grill: The secret to perfectly seared scallops – golden brown on the outside, tender and juicy on the inside – is high heat. A scorching hot grill allows for rapid caramelization and distinctive grill marks almost instantaneously, preventing the scallops from overcooking and becoming tough. Aim for medium-high heat, around 375°F to 400°F.
• Pat scallops bone dry: As mentioned in the recipe, this step cannot be stressed enough. Any surface moisture will prevent searing and result in steamed, less flavorful scallops.
• Don’t overcrowd the grill: Cook scallops in batches if necessary. Overcrowding lowers the grill temperature and releases too much moisture, hindering the searing process. Give each scallop space to breathe.
• Know when they’re done: Scallops are cooked when they turn opaque throughout and feel firm to the touch. They should have a beautiful golden-brown crust. Overcooking will make them rubbery, so keep a close eye on them during their quick cooking time.

How to Thaw Scallops Properly

Proper thawing is critical for achieving the best texture and flavor in your grilled scallops. Never rush this process, as it can compromise their delicate structure.

The recommended method is to plan ahead: transfer your frozen scallops from the freezer to the refrigerator the night before you intend to cook them. They should be allowed to thaw slowly in the refrigerator for at least 8 hours. This gradual thawing helps maintain their firm texture and prevents waterlogging.

If you find yourself short on time and forgot to thaw them overnight, a quicker method can be used. Place the frozen scallops in a colander and rinse them under cool (not warm or hot) running water for 5-7 minutes. This will quickly thaw them without cooking them. Once thawed, immediately pat them thoroughly dry with paper towels before seasoning.

Can You Grill Scallops From Frozen?

No, it is not recommended to grill scallops directly from frozen. Grilling frozen scallops will result in an uneven cook; the outside may burn while the inside remains icy, or they will release too much water, preventing a good sear and leading to a rubbery texture. Always thaw your scallops first using one of the methods described above to ensure they cook evenly and beautifully.

Perfect Pairings: What to Serve with Scallops

The grilled scallops paired with the arugula corn salad and the zesty lemon garlic butter in this recipe constitute a perfect, light, and balanced meal on their own. However, if you’re looking to expand your feast or desire a heartier option, here are some delightful side dishes that complement the sweet, delicate flavor of scallops beautifully:

• Broccoli Salad: A refreshing and crunchy salad offering a textural contrast.
• Instant Pot Pesto Risotto: Creamy, herbaceous, and rich, providing a comforting complement.
• Creamy Corn Soup: A comforting and sweet soup that echoes the corn in the salad.
• Roasted Cauliflower Salad: Earthy and savory, with a slight char that pairs well with grilled flavors.
• Italian Salad: A classic, tangy, and fresh salad that provides a bright counterpoint.

These suggestions offer a range of flavors and textures, ensuring you can find the perfect accompaniment to make your scallop dinner truly exceptional.

Discover More Irresistible Seafood Recipes

If you’re a fan of fresh seafood and enjoyed this scallop recipe, you’re in luck! There’s a whole ocean of delicious possibilities waiting to be explored. Expand your culinary horizons with these popular and well-loved seafood dishes:

Recipe: Grilled Scallops with Lemon Garlic Butter and Arugula Salad

Summary: There’s nothing quite like the taste of a perfectly cooked scallop. It simply melts in your mouth! Grilled scallops are a quick and easy way to prepare the perfect scallop every time! Serve the scallops with a delicious lemon garlic butter sauce and arugula corn salad for a fresh & flavorful meal.

Servings: 4 people

Prep Time: 50 minutes | Total Time: 50 minutes

Author: Whitney Bond

Course: Main Course | Cuisine: American

Ingredients

For the Grilled Jalapeño Lemon Garlic Butter

• 1 jalapeño
• ½ lemon
• ¼ cup unsalted butter
• 2 peeled garlic cloves, crushed

For the Scallops

• 1 pound sea scallops
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• Canola oil cooking spray

For the Salad

• 2 ears corn on the cob
• 3 cups baby spinach and arugula mix
• ½ cup cherry tomatoes, halved
• ½ avocado, diced
• ¼ cup lemon and olive oil salad dressing
• ¼ cup parmesan cheese, grated

Instructions

1. Preheat a grill over medium-high heat.
2. Place the corn on the cob (for the salad) and the jalapeño (for the butter) on the grill.
3. Grill for 3-4 minutes per side, or until the skin of the jalapeño is black and bubbling and the corn kernels are charred on all sides.
4. Place the lemon half (for the butter), cut side down, on the grill for 3 minutes.
5. Remove the corn on the cob, jalapeño, and lemon from the grill and set aside to cool.
6. In the meantime, toss the scallops with the olive oil, paprika, salt, and pepper.
7. Place the butter in a pan or skillet that is safe for the grill (e.g., cast iron).
8. Peel the skin from the grilled jalapeño, then remove the stem and seeds. Dice the jalapeño finely.
9. Add the diced jalapeño and crushed garlic to the pan with the butter.
10. Use a sharp knife to remove the kernels from the cooled corn cobs.
11. In a large bowl, toss the baby spinach and arugula with the cherry tomatoes, avocado, grilled corn kernels, and lemon and olive oil dressing. Set aside.
12. Place the pan of jalapeño butter on one side of the grill to melt and infuse.
13. On the other side of the grill, spray the grill grates generously with cooking spray.
14. Place the seasoned scallops on the grill and grill for 2 minutes per side.
15. Remove the scallops and the jalapeño butter from the grill.
16. Squeeze the juice from the grilled lemon into the jalapeño butter and stir well.
17. Plate the scallops, then spoon the fragrant jalapeño butter generously over them.
18. Serve the prepared arugula corn salad on the side, topped with grated Parmesan cheese.

Notes

• Make sure the grill is clean and well-oiled before grilling the scallops, or they will stick to the grill.
• For best results, use “dry-packed” scallops, which haven’t been treated with phosphates, ensuring a better sear.

Nutrition Facts

Calories: 344 kcal (17%)

Carbohydrates: 16g (5%)

Protein: 18g (36%)

Fat: 25g (38%)

Saturated Fat: 10g (50%)

Cholesterol: 63mg (21%)

Sodium: 1183mg (49%)

Potassium: 546mg (16%)

Fiber: 3g (12%)

Sugar: 5g (6%)

Vitamin A: 1218mg (24%)

Vitamin C: 22mg (27%)

Calcium: 114mg (11%)

Iron: 1mg (6%)

Did you make this recipe? Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!