Grilled Garlic Parmesan Scallops Recipe

Scallops: Fresh or thawed, these are the star of the dish, providing a tender and slightly sweet flavor.

Olive oil: Used to coat the scallops and help them grill to perfection.

Garlic: Minced garlic adds a robust and aromatic flavor.

Parmesan cheese: Grated parmesan brings a rich, nutty taste that complements the scallops.

Lemon juice: Freshly squeezed, it adds a bright and tangy note.

Salt: Enhances the overall flavor of the dish.

Black pepper: Freshly ground, it adds a bit of heat and depth.

When preparing scallops, ensure they are thoroughly patted dry with paper towels before marinating. Excess moisture can prevent them from achieving a good sear and can cause them to steam rather than grill. This step is crucial for getting that perfect, slightly charred exterior. Additionally, avoid overcrowding the grill; giving each scallop enough space allows for even cooking and better caramelization.

• scallops - Substitute with shrimp: Shrimp has a similar texture and flavor profile, making it a suitable alternative for scallops in this recipe.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in grilling.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano is a hard, salty cheese similar to Parmesan, though it has a slightly sharper flavor.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice can provide a similar acidity and citrus flavor, though it will impart a slightly different taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor and color to the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, and it won't add black specks to the dish.

• Allow the scallops to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled scallops to an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the scallops within 2-3 days. For longer storage, proceed to freezing.
• To freeze, place the scallops on a baking sheet lined with parchment paper, ensuring they are not touching each other. This prevents them from freezing together in a clump.
• Freeze the scallops on the baking sheet for about 1-2 hours, or until they are solid.
• Once frozen, transfer the scallops to a freezer-safe bag or airtight container. Label the container with the date to keep track of freshness.
• When ready to reheat, thaw the scallops in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the scallops gently in a skillet over medium heat, or in the oven at 350°F (175°C) until warmed through. Avoid overcooking to maintain their tender texture.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the scallops on a baking sheet lined with parchment paper.
  3. Cover the scallops with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the scallops in the skillet and cover with a lid.
  4. Cook for 2-3 minutes on each side, or until they are heated through.

• Microwave Method:

  1. Place the scallops in a microwave-safe dish.
  2. Add a splash of lemon juice or a small amount of olive oil to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the scallops in a steamer basket and set it over the simmering water.
  3. Cover with a lid and steam for about 3-5 minutes, or until they are heated through.

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

• Mixing bowl: Used to combine the olive oil, minced garlic, grated parmesan cheese, lemon juice, salt, and black pepper with the scallops.

• Tongs: Essential for placing the scallops on the grill and flipping them to ensure even cooking.

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

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Grater: Used to grate the parmesan cheese finely.

• Basting brush: Useful for brushing any remaining marinade onto the scallops while they cook.

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

• Knife: Used for slicing the lemon to extract the juice.

• Cutting board: Provides a stable surface for mincing garlic and slicing the lemon.

Prepare ingredients ahead: Mince the garlic and grate the parmesan cheese in advance to save time when cooking.

Use a grill pan: If you don't have a grill, a grill pan can achieve similar results and is quicker to set up.

Preheat the grill: Ensure the grill is preheated to medium-high heat before starting to cook the scallops.

Marinate in advance: Let the scallops marinate in the olive oil mixture for 15-20 minutes before grilling to enhance flavor and save time during cooking.