Best 10 Plank Grilled Scallops Recipes

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Plank grilled scallops are a delicious and impressive dish that is perfect for any occasion. The scallops are cooked on a cedar plank which infuses them with a smoky flavor. The scallops are then basted with a flavorful sauce and grilled until cooked through. The result is a tender and juicy scallop with a crispy exterior. Plank grilled scallops can be served with a variety of sides, such as rice, roasted vegetables, or a salad. They can also be served as an appetizer or main course.

Let's cook with our recipes!

GRILLED SCALLOPS



Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 6

Number Of Ingredients 7

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
  • Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
  • Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g

GRILLED SCALLOPS



Grilled Scallops image

Provided by Food Network

Categories     appetizer

Time 22m

Yield 5 to 6 servings

Number Of Ingredients 5

20 to 25 large scallops (about 3 pounds)
5 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 1/2 tablespoons lemon pepper

Steps:

  • Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
  • Grill for about 2 to 3 minutes on each side. Serve immediately.

CEDAR PLANK GRILLED SCALLOPS



Cedar Plank Grilled Scallops image

Provided by T at Cast Iron & Wine

Number Of Ingredients 3

1 Cedar Grilling Plank, soaked in water for at least 1 hour.
1 lb. Scallops
Paprika, salt, and pepper to taste.

Steps:

  • Season scallops to taste.
  • Carefully place scallops on cedar plank over indirect heat on the grill.
  • Cover grill and cook for about 10 minutes.
  • Flip scallops over on the plank and cover grill.
  • Cook for around another 10 minutes or so.
  • For the last few minutes, move plank over direct heat, checking every couple of minutes until the scallops done. Our total cooking time was around 30 minutes.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS



Grilled Garlic Parmesan Crusted Scallops image

An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak.

Provided by Matt W.

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 7

½ cup fine Italian bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ cup olive oil
16 large sea scallops

Steps:

  • Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
  • Pour olive oil into a shallow bowl.
  • Rinse scallops under cold water, then dip into the olive oil.
  • Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
  • Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Brush the scallops lightly with more olive oil.
  • Grill on the preheated grill until golden brown on both sides, about 5 minutes.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g

CEDAR PLANK SCALLOPS



Cedar Plank Scallops image

The fishmonger at our local farmers market inspired me to try my hand at scallops cooked on a cedar plank. After a little experimenting, I was proud to serve this dish to friends. -Robert Halpert, Newburyport, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

2 cedar grilling planks
1/4 cup dry white wine
2 tablespoons olive oil
2 teaspoons minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon lime juice
12 sea scallops (about 1-1/2 pounds)

Steps:

  • Soak planks in water at least 1 hour. In a large bowl, whisk wine, oil, basil, thyme and lime juice. Add scallops; gently toss to coat. Let stand 15 minutes., Place planks on grill rack over direct medium heat. Cover and heat 4-5 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn plank over and place on indirect heat. Drain scallops, discarding marinade. Place scallops on plank. Grill, covered, over indirect medium heat 10-12 minutes or until firm and opaque.

Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 667mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

PLANK-GRILLED SCALLOPS



Plank-Grilled Scallops image

This is the simplest and most delicious recipe I've found for scallops...the flavors of the plank are perfect for the tender scallops, adjust cooking time according to size of your scallops. Somtimes I also like to place fresh sprigs of herbs on plank under scallops to add a different dimension of flavor.

Provided by cylee

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb large scallop (about 16 large)
1 cedar plank, soaked for minimum of 1 hour (or other UNTREATED wood plank)
1 tablespoon lime juice
1/4 cup white wine
1 teaspoon rosemary (or other herbs as desired)

Steps:

  • Soak wood plank in water or other juice/herb mixture for a minimum of an hour (or use my trick and pull a pre-soaked plank out of the freezer -- see my recipe!).
  • Place thawed scallops in a bowl and toss with lime juice, wine and spice. Let sit for 10 minutes.
  • Light grill. When grill is ready, place wood plank on grill. After three minutes, flip plank. Place scallops on plank, close grill and let cook for about 10 minutes (depending on size of scallops!).
  • Remove scallops from grill and serve.
  • **Remember - food will continue to cook on plank after removed from grill, so adjust time according to your food!**.
  • Sometimes, I wrap scallops with proscuitto and hold proscuitto in place with partially stripped rosemary "toothpicks" for a different flavor -- yummy!

Nutrition Facts : Calories 113.1, Fat 0.9, SaturatedFat 0.1, Cholesterol 37.4, Sodium 183.3, Carbohydrate 3.4, Sugar 0.2, Protein 19.1

GRILLED SCALLOPS WITH FARRO AND PLUM SALAD



Grilled Scallops with Farro and Plum Salad image

We love scallops for delicious weeknight meals in a hurry because they cook in mere minutes. Just be careful not to overcook them here -- they can become dried out very easily!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup pearled farro
1 tablespoon grated orange zest, plus 2 tablespoons orange juice
4 teaspoons sherry vinegar
1/4 cup extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
1 pound plums (about 4), pitted and thinly sliced
1 small bulb fennel, trimmed, halved and thinly sliced
1 small shallot, thinly sliced
1/2 to 1 jalapeño pepper, thinly sliced
1 1/4 pounds scallops (20 to 24 scallops)
1 teaspoon ground coriander
1/2 cup roughly chopped fresh mint

Steps:

  • Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat.
  • Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate.
  • Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops.

Nutrition Facts : Calories 470, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 34 milligrams, Sodium 619 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 26 grams, Sugar 13 grams

PLANKED SCALLOPS



Planked Scallops image

Fat Scallops, bathed in wine, lime juice and garlic, then grilled on a cherry wood plank

Provided by Greg Thomas

Categories     Entree

Time 30m

Number Of Ingredients 6

1 cherry wood plank
1 lb large scallop (these were 8 per lb or U8)
½ cup white wine - one you would drink... and I did!
2 tbsp lime juice ((from 1 lime))
granulated garlic (couple of pinches)
freshly ground black pepper (to taste)

Steps:

  • Soak the cherry plank in water for at least an hour
  • Remove the catch muscle from the side of each scallop, if present, as they can be tough
  • Place the scallops in a bowl and add the wine, lime juice, garlic, and pepper
  • Prepare the grill for medium grilling (300-325 degrees)
  • Place the plank right over the coals or hot burner for 4-5 minutes and then flip the cherry wood plank over
  • Place the scallops on the plank and close the lid
  • After about 20 minutes of grilling, the scallops should be ready to come off the grill

PEPPER GRILLED SCALLOPS



Pepper Grilled Scallops image

Keep the heat out of the kitchen this summer! These pepper grilled scallops taste fantastic! Toss them on to a bed of salad greens and veggies and you have a nice light summer dish! They are surprisingly easy to make. Simply, throw some peppercorns on the grill -- and you will have interesting new aromas to sample. Revised recipe from Andrea Viestad's Food for Summer. Adjusted cooking time per recent review.

Provided by Mamas Kitchen Hope

Categories     Scandinavian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons white wine vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1/4 cup olive oil
24 large scallops
sea salt, fine
fresh ground black pepper
1 teaspoon dried thyme
1/2 cup black peppercorns
1 lemon, cut into 6 wedges (optional)
salad greens (optional)

Steps:

  • Preheat your gas or charcoal grill to a hot to medium hot level. You want your fire to be just under the hot level but not to the medium hot level yet.
  • Meanwhile, allow your scallops to come to room temp while your prepare the vinaigrette.
  • Combine the vinegar, honey, mustard, and oil in a bowl and whisk together with a fork. If it does not whisk together well just pop it into the microwave for about 30 seconds. Warming makes the honey mix more easily with the other ingredients.
  • Pour half the vinaigrette into a small serving bowl. Set aside. Toss the scallops with the remaining vinaigrette, remove them from the bowl, and season with salt, pepper, and thyme.
  • The grilling has to be done very quickly. Grill the scallops for a minute or two on one side then throw the black peppercorns onto the hottest part of the fire. (This really only works on a charcoal fire. You could try putting the peppercorns in foil with the top open and place the packet on the hottest part of the grill. Put the packet on as soon as you start your gas grill) Allow the scallops to cook for about 2 or 3 minutes more.
  • Turn the scallops and allow them to cook for about 4 to 5 minutes on this side, then remove them and serve immediately using the remaining vinaigrette as a salad dressing for the greens.
  • NOTE: You could do the same with shrimp or half shrimp and half scallops. Please adjust your time with the size of your seafood.
  • One MORE NOTE: Please allow your ingredients to warm up to room temp before placing on the grill for more accurate cooking times. Thanks!

Nutrition Facts : Calories 239.1, Fat 14.7, SaturatedFat 2.2, Cholesterol 21.6, Sodium 399.4, Carbohydrate 17.3, Fiber 4.7, Sugar 3, Protein 12.9

GRILLED SCALLOPS WRAPPED IN PANCETTA, WITH HERB SALAD



Grilled Scallops Wrapped In Pancetta, With Herb Salad image

Provided by Amanda Hesser

Categories     dinner, easy, quick, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

20 large sea scallops
3 tablespoons olive oil, plus more for brushing
6 very thin slices pancetta
1 handful baby arugula, watercress or other flavorful green
1 small head butter lettuce, torn into large pieces
20 mint leaves
2 tablespoons chopped fennel fronds
1 tablespoon grated orange zest
2 teaspoons balsamic vinegar
Coarse sea salt

Steps:

  • Preheat grill to medium. Brush scallops lightly with olive oil. Unravel pancetta into 6 thin strips. Cut strips to fit around the scallops' narrow rims. Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
  • In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest. Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix. Taste, and adjust seasoning. Divide among 4 plates.
  • Season scallops lightly on the top and bottom with salt. Grill until scallops and pancetta are crisp on edges and scallops are cooked through. Remove from grill and place on top of salads. Serve.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 5 grams, Sodium 934 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose high-quality, fresh scallops. Look for scallops that are plump and have a slightly sweet smell. Avoid scallops that are slimy or have a strong odor.
  • Use a heavy-duty grill or griddle. This will help to prevent the scallops from sticking and will also help to create a nice sear.
  • Heat the grill or griddle to medium-high heat. This will help to cook the scallops quickly and evenly.
  • Brush the scallops with oil. This will help to prevent them from sticking to the grill or griddle.
  • Season the scallops with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
  • Cook the scallops for 2-3 minutes per side, or until they are cooked through. The scallops should be slightly firm, but not rubbery.
  • Serve the scallops immediately. They can be served with a variety of sides, such as grilled vegetables, rice, or pasta.

Conclusion:

Grilled scallops are a delicious and easy-to-make seafood dish. By following these tips, you can ensure that your scallops are cooked perfectly and that they are full of flavor. So next time you're looking for a quick and easy meal, give grilled scallops a try!

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