Grilled scallops take six minutes, and most of that is waiting for the grill marks. The trick is a very hot grill and bone-dry scallops, so they sear instead of steam. Brush the scallops with a tangy grapefruit vinaigrette as they come off, and dinner's ready.
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Years ago, I had scallops in grapefruit sauce at a restaurant in St. Augustine, Florida. The combination of sweet scallops and tart grapefruit stuck with me. I was looking for a seafood dish to serve on a Lenten Friday, saw some great looking scallops at my local fish market, and the memory of that meal popped back in my head.
I grilled the scallops, taking advantage of this incredibly mild winter. I used pink grapefruit in my basic vinaigrette, and the combination was even better than I remembered.
Random scallop fact: This has nothing to do with the recipe, but I had to share. Scallops swim by clapping their shell together. I had no idea!
How to make Grilled Scallops in pictures
Dry the scallops
Pat dry with paper towels
Remove the tendon
Pull the tendon off before cooking
Make the vinaigrette
Juice the grapefruit (I'm using a fork to make it easier) and whisk with the other vinaigrette ingredients
Grill the scallops
Grill the scallops, 3 minutes a side over high heat, then brushing on a layer of vinaigrette while they're still on the grill
Serve
Move the scallops to a platter, brush with the remaining vinaigrette, and serve.
Print📖 Recipe Card
Grilled Scallops with Grapefruit Vinaigrette
- Total Time: 16 minutes
- Yield: 2 servings 1x
Description
Dry sea scallops seasoned with kosher salt, grilled over high heat until well marked, and brushed with a grapefruit and fennel frond vinaigrette.
Ingredients
- 1 pound dry sea scallops (about 1 ½ ounces each), side tendons removed
- 1 teaspoon kosher salt
Grapefruit Vinaigrette
- ¼ cup fresh-squeezed grapefruit juice
- Pinch of kosher salt
- ½ teaspoon fresh ground black pepper
- ½ cup extra virgin olive oil
- 2 tablespoons minced fennel fronds (or parsley or fresh thyme)
Instructions
- Prepare the grill: Preheat the grill on high for 15 minutes. Brush the grate clean, then wipe it with a folded paper towel dipped in vegetable oil (held with tongs).
- Prepare the scallops: While the grill heats, set the scallops on paper towels, top with more paper towels, and press gently to dry. Sprinkle with the salt.
- Make the vinaigrette: Whisk the vinaigrette ingredients in a medium bowl until emulsified.
- Grill: Grill the scallops over direct high heat until they have good grill marks, about 3 minutes. Flip, and grill until the sides just look cooked but the centers are still rare, about 3 minutes more. Brush both sides with vinaigrette, and take them off the grill.
- Serve: Brush with vinaigrette one more time, and serve.
Notes
Equipment: A grill (I use a Weber Summit).
Buy dry scallops. They have a subtle range of color, from parchment white to very light pink. Wet scallops are all the same milky white - they're soaked in sodium tripolyphosphate (STPP), a preservative that makes them hold water, so they taste waterlogged and don't brown.
Pull the small side tendon off each scallop before cooking.
I had a fennel bulb on hand, so the fronds went in the vinaigrette and thin-sliced grilled fennel was our side dish.
See my Vinaigrette Basic Technique. For more grilled seafood, try my Grilled Salmon with Coriander Fennel Spice Rub or Grilled Trout.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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- Vinaigrette basic technique
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Larry M says
If wet scallops are the only thing available, any suggestions?