Grilled Scallop Skewers with Lemon Garlic Butter (Juicy Restaurant-Style Seafood Ready in Just 20 Minutes)
These Grilled Scallop Skewers with Lemon Garlic Butter feature tender sea scallops grilled until lightly charred and brushed with a rich garlic butter sauce infused with fresh lemon and herbs. Ready in just 20 minutes, this easy seafood dinner is perfect for summer cookouts, weeknight meals, date nights, and special occasions when you want restaurant-quality flavor with minimal effort.
Ingredients
For the Grilled Scallop Skewers
- 1½ pounds large sea scallops about 16–20 scallops
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Lemon Garlic Butter
- 6 tablespoons unsalted butter
- 4 cloves garlic finely minced
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley finely chopped
Optional Garnishes
- Extra lemon wedges
- Fresh parsley
- Cracked black pepper
- Red pepper flakes
Instructions
- Prepare the Scallops: If you're using frozen scallops, thaw them completely in the refrigerator overnight before cooking. Never thaw them at room temperature, as this can affect both texture and food safety. Once thawed, place the scallops on paper towels and pat them thoroughly dry on all sides. This step is crucial because excess moisture prevents proper browning and can cause the scallops to steam rather than develop a lightly caramelized exterior. Inspect each scallop and remove the small side muscle if it's still attached. While perfectly edible, this muscle can be slightly tougher than the rest of the scallop. Place the dried scallops in a large bowl, drizzle with olive oil, and season evenly with kosher salt and freshly ground black pepper. Toss gently to coat without breaking the delicate scallops.
- Assemble the Skewers: Thread the scallops onto skewers, leaving a small gap between each piece to encourage even cooking and better airflow during grilling. Avoid packing them tightly together, as overcrowding can prevent proper browning and cause uneven cooking. I typically place four to five large sea scallops on each skewer, depending on their size. If you're using wooden skewers, soak them in water for at least 30 minutes beforehand to help prevent burning on the grill.
- Make the Lemon Garlic Butter: In a small saucepan, melt the butter over low heat until smooth and fully melted. Add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant. Be careful not to brown the garlic, as it can quickly become bitter and overpower the delicate seafood flavor. Stir in the fresh lemon juice, lemon zest, and chopped parsley until everything is well combined. Remove the saucepan from the heat and allow the flavors to meld together while you prepare the grill. The bright citrus aroma combined with rich butter and garlic is one of my favorite parts of this recipe.
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F to 450°F. A properly heated grill helps create beautiful grill marks while preventing the scallops from sticking to the grates. Before cooking, thoroughly clean the grill grates and lightly oil them using a paper towel dipped in oil. Whether you're using a gas grill, charcoal grill, or pellet grill, maintaining consistent heat throughout the cooking process will help ensure evenly cooked, juicy scallops.
- Grill the Scallop Skewers: Place the skewers directly over the heat and cook for approximately 2 to 3 minutes on the first side. Once the scallops begin to turn opaque and release easily from the grates, carefully flip them and cook for another 2 to 3 minutes on the second side. The scallops should develop light grill marks while remaining tender and moist inside. When fully cooked, they'll appear opaque throughout and feel slightly firm but still springy when gently pressed.
- Baste with Lemon Garlic Butter: During the final minute of cooking, generously brush the scallops with the prepared lemon garlic butter. The heat from the grill will help the butter soak into the scallops while enhancing their natural sweetness and adding layers of fresh citrus and garlic flavor. This final basting step is what transforms a simple grilled seafood recipe into a restaurant-worthy dish that's bursting with flavor.
- Rest and Serve: Transfer the skewers to a serving platter and allow them to rest for about 1 minute. This brief resting period helps the juices redistribute throughout the scallops, keeping them tender and succulent. Drizzle the remaining lemon garlic butter over the top and garnish with extra chopped parsley and fresh lemon wedges. Serve immediately while the scallops are hot, juicy, and at their absolute best.