Grilled Bay Scallops Recipe

Bay scallops: Small, sweet, and tender, these are the star of the dish.

Olive oil: Adds richness and helps to prevent the scallops from sticking to the grill.

Salt: Enhances the natural flavors of the scallops.

Black pepper: Adds a subtle heat and depth of flavor.

Lemon juice: Provides a fresh, tangy finish that brightens the dish.

When preparing bay scallops for grilling, make sure they are thoroughly patted dry with a paper towel. Excess moisture can cause them to steam rather than sear, preventing that desirable slightly charred exterior. Additionally, using a grill basket can help keep the scallops from falling through the grates, ensuring even cooking and easy handling.

• bay scallops - Substitute with sea scallops: Sea scallops are larger but have a similar sweet flavor and texture. Just cut them into smaller pieces to match the size of bay scallops.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can enhance the flavor of the scallops similarly to regular salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor that complements the scallops well.

• Allow the scallops to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled scallops to an airtight container. If you have multiple layers, place a sheet of parchment paper between each layer to avoid sticking.
• Store the container in the refrigerator if you plan to consume the scallops within 2 days. For longer storage, proceed to freezing.
• For freezing, spread the scallops in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the scallops to a freezer-safe bag or container. Label with the date to keep track of freshness.
• To reheat, thaw the scallops in the refrigerator overnight. Reheat gently in a skillet over medium heat or in the oven at 350°F until warmed through, being careful not to overcook.
• Avoid microwaving as it can make the scallops rubbery.

• Oven Method: Preheat your oven to 275°F (135°C). Place the scallops on a baking sheet lined with parchment paper. Cover them with aluminum foil to retain moisture. Heat for about 10-15 minutes until they are warmed through. Drizzle with a bit more lemon juice before serving to refresh the flavors.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the scallops in the skillet and cook for about 2-3 minutes on each side until they are heated through. Be careful not to overcook them, as they can become rubbery.

• Microwave Method: Place the scallops in a microwave-safe dish. Add a splash of lemon juice and cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.

• Steam Method: Set up a steamer basket over a pot of simmering water. Place the scallops in the basket and cover with a lid. Steam for about 3-4 minutes until they are heated through. This method helps retain moisture and keeps the scallops tender.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C). Place the scallops in a vacuum-sealed bag or a resealable bag with the air removed. Submerge the bag in the water bath and heat for about 15-20 minutes. This method ensures even reheating without overcooking.

• Grill: Used to cook the scallops, providing a smoky flavor and char marks.

• Tongs: Essential for flipping the scallops on the grill without piercing them.

• Mixing bowl: Used to toss the scallops with olive oil, salt, and pepper.

• Basting brush: Can be used to evenly coat the scallops with olive oil.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and lemon juice accurately.

• Lemon squeezer: Helps to extract juice from the lemon efficiently.

• Serving platter: For presenting the grilled scallops after they are cooked.

• Paper towels: Used to pat the scallops dry before seasoning them.

Preheat the grill: Preheat your grill while you prepare the scallops to save time.

Use skewers: Thread the scallops onto skewers for easier handling and quicker grilling.

Prep ingredients ahead: Measure and mix the olive oil, salt, and pepper in advance.

Quick marinade: Toss the scallops in the olive oil mixture and let them sit while the grill heats up.

Lemon juice ready: Have the lemon juice in a small bowl ready to drizzle immediately after grilling.