Grilled Scallops with Mediterranean Tomato Salsa

Grilled scallops served over a bed of bright, fresh Mediterranean tomato salsa are easy to make for a quick dinner that feels fancy.

My Favorite Grilled Scallops Recipe

Scallops are an investment so if you’re going to make them they better be good! And my grilled scallops recipe delivers!

You know me, I like to keep things pretty simple, but still with loads of flavor. It’s the Mediterraenan way! Scallops are naturally buttery so I season them only on with olive oil, salt, pepper, and lemon. They take on a little charred flavor from the grill and when combined with my Mediterranean tomato salsa. Well, it’s the flavor party you’ve come to expect, and a simple dinner that feels extra special.

Ingredients for Grilled Scallops

Aside from your scallops and olive oil, you’ll need a few simple ingredients to make this quick and easy dinner that feels special:

• Sea Scallops: If they are not already cleaned and ready for use, clean them by rinsing under cool water and patting dry with a paper towel before starting the recipe. If using frozen scallops, be sure to thaw them first. Simply place the sealed bag of scallops in a bowl with cold water to defrost. It will take about 15 minutes or so, flip the bag over halfway through.
• Extra virgin olive oil: I recommend using a peppery olive oil like Spanish Hojiblanca or a buttery oilive oil like Italian Nocellara.
• Salt and pepper: Besides the salsa, salt and pepper are the only seasonings these scallops need.
• Lemons: Lemons are grilled alongside the scallops and squeezed over them at the end for the perfect bright finish.
• Mediterranean-Style Fresh Tomato Salsa to serve with it! A mixture of sweet cherry tomatoes, olives, garlic, and fresh herbs. If you have any leftovers serve it with pita chips!

How to Grill Scallops

Though the result appears fancy, these grilled scallops are super easy to make. Prepare the Mediterranean salsa first, then tend to your scallops. There are two ways to grill the scallops:

• Prep the salsa: Make the Mediterranean Tomato Salsa and spread it onto a serving platter or divide among individual plates. 
• Prep the grill or grill pan: Heat a grill pan or outdoor gas grill to medium-high and brush the cooking surface with olive oil. 
• Dry and season the scallops: Pat the scallops dry and brush with extra virgin olive oil. Season on both sides with kosher salt and black pepper. 
• Grill the scallops: When ready, skewer the scallops and place them on the grill along with the lemon halves, cut side down. Grill the scallops for 2 minutes on each side (you should see grill marks). You can also skip the skewers. It’s up to you.
• Season and serve: Remove the scallops from the heat and immediately squeeze half of one of the grilled lemons over them. Place the scallops on top of the tomato salsa and arrange the remaining grilled lemon halves on the side.

Using a Grill Pan vs. an Outdoor Grill

• On an indoor griddle or grill pan (as I do in the video below): Heat a grill pan on medium-high heat and brush the cooking surface with olive oil. Pat the scallops dry and brush with extra virgin olive oil and season on both sides with Kosher salt and black pepper. Arrange the scallops in one single layer on your cooking surface and cook for 2 to 3 minutes on each side. When cooking on a grill pan I don’t bother to skewer them, but on an outdoor grill I will.
• On an outdoor gas grill: Heat the grill to medium-high and lightly oil the grates. Season the scallops with kosher salt and black pepper on both sides and thread them through skewers (they are easier to cook on the grill this way, so you don’t lose any between the grates). Brush the scallops on both sides with extra virgin olive oil and arrange them on your heated grill in a single layer. Grill for 2 to 3 minutes on each side.

How to Know When Scallops are Finished Cooking

Like shrimp, scallops can get dry and rubbery if you don’t cook them properly. When they are finished cooking they will release easily from the grill without sticking. This should only take 2 minutes per sidd over medium-high heat. They should release easily from the grill surface, but if not, give them a few more seconds and try again.

Scallop FAQs

• Scallops are bivalve mollusks which are a type of shellfish similar to clams, oysters and mussles. Because they are classified as a shellfish it’s important to be aware of possible allergen risks.
• In this recipe I use sea scallops. They are large, usually creamy white, but sometimes a pinkish orange if they are female, and can be sold frozen or fresh. A tip from my fishmonger: The female scallops have a tend to be a bit sweeter. You can find more information about differnet types of scallops in our Baked Scallop Recipe.
• Depending on where you are, frozen scallops are likely easier to find, more affordable and fresher than “fresh” scallops. Fresh scallops can sit in the seafood counter for days while frozen scallops are frozen at peak freshness. When buying frozen scallops, look for wild-caught scallops.
• If you do live near the water and have access to good fresh scallops, look for ones with a firm texture, not shiny or too wet. Avoid them if they have a fishy or strong smell. Freshly caught scallops will smell a bit like seaweed or saltwater.

What to Serve with Grilled Scallops

I pair this recipe with my Mediterraenan Tomato Salsa, but really you can serve scallops with almost anything. Here are a few ideas to get you started:

• Drizzle: Seafood and the lemony garlic Greek dressing called ladolemono go beautifully together. Or if you have a bunch of herbs to use up, serve grilled scallops topped with North African chermoula or serve them with a red pepper sauce like we do with this seared scallop recipe.
• Sides: Grilling is usually a summer thing so a fresh salad is always welcome. Try quinoa salad or my Mediterranean chickpea salad. Both have additional fiber, plant-based protein and loads of colorful vegetables.
• Carbs and Grains: A bed of basmati rice, smoky freekeh or spanakorizo (Greek spinach rice).
• Beverages: This is definately a sit in the sun and enjoy on the porch kind of recipe so serving it with a pitcher of White Wine Sangria or Limoncello Spritz feels right. If you abstain from alcohol, enjoy peach iced tea or hibiscus tea.

How to Store Cooked Scallops

Scallops are best enjoyed immediately on the day you cook them. But if you have leftovers, you can store them in the fridge for a day or two. They will have a slightly firmer texture when cold, but they can be enjoyed cold on their own with a sauce or in a salad.

I don’t recommend reheating scallops because they turn rubbery, so it’s best to enjoy leftovers cold or at room temperature (you can turn them into a seafood salad).

More Scallop Recipes to Love

• Baked Scallops
• Pan Seared Scallops with Red Pepper Sauce
• Easy Mediterraenan Sauteed Scallops
• Scallop Pasta