Grilled Bay Scallops Recipe

Bay scallops: Small, sweet, and tender scallops that cook quickly and are perfect for grilling.

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

Lemon juice: Freshly squeezed lemon juice adds a bright, tangy flavor that complements the sweetness of the scallops.

Garlic: Minced garlic provides a robust, aromatic flavor that enhances the overall taste of the dish.

Salt: Enhances the natural flavors of the scallops and other ingredients.

Black pepper: Freshly ground black pepper adds a subtle heat and depth of flavor.

Parsley: Chopped parsley adds a fresh, herbaceous note and a pop of color to the finished dish.

When preparing bay scallops for grilling, make sure they are thoroughly dried with a paper towel before tossing them in the olive oil mixture. Excess moisture can cause the scallops to steam rather than grill, preventing that desirable slightly charred exterior. Additionally, if using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.

• bay scallops - Substitute with sea scallops: Sea scallops are larger but have a similar flavor and texture. Adjust cooking time as they are bigger.

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

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though slightly more tart.

• minced garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is unavailable, though it will have a slightly different intensity.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

• parsley - Substitute with cilantro: Cilantro offers a fresh, slightly citrusy flavor, though it is more pungent than parsley.

• Allow the grilled bay scallops to cool to room temperature before storing. This helps prevent condensation, which can make the scallops 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. The scallops will stay fresh for up to 2 days.
• For longer storage, place the scallops in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until they are firm.
• Once the scallops are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the scallops in the refrigerator overnight. Avoid thawing at room temperature to maintain their texture and flavor.
• Reheat the scallops gently in a skillet over medium heat or in the oven at a low temperature. Avoid microwaving as it can make them rubbery.
• Pair the reheated scallops with fresh lemon juice and a sprinkle of chopped parsley to revive their bright, zesty flavor.

• Oven Method: Preheat your oven to 275°F (135°C). Place the grilled bay scallops on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to retain moisture. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the scallops' tenderness without overcooking them.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the scallops in the skillet and gently reheat them for about 2-3 minutes on each side. 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 or a few drops of olive oil to keep them moist. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it. Microwave on medium power for 30-second intervals, checking frequently until they are heated through.

• Steam Method: Fill a pot with a small amount of water and bring it to a simmer. Place the scallops in a steamer basket and cover. Steam for about 2-3 minutes, or until they are warmed through. This gentle method helps retain the scallops' delicate texture.

• 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 ziplock bag using the water displacement method. 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.

• Mixing bowl: Used to combine the olive oil, lemon juice, minced garlic, salt, and pepper.

• Skewers: Used to thread the scallops for grilling, making them easier to handle and cook evenly.

• Grill basket: An alternative to skewers, it holds the scallops securely while grilling.

• Tongs: Used to turn the scallops on the grill, ensuring they cook evenly on all sides.

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

• Knife: Used to mince the garlic and chop the parsley.

• Cutting board: Provides a safe surface for mincing garlic and chopping parsley.

• Serving platter: Used to present the grilled scallops once they are cooked and garnished with parsley.

Pre-mix the marinade: Combine the olive oil, lemon juice, minced garlic, salt, and pepper ahead of time and store in the fridge.

Use a grill basket: Instead of threading the scallops onto skewers, place them directly in a grill basket for quicker preparation and easier grilling.

Buy pre-minced garlic: Save time by using pre-minced garlic from the store instead of mincing it yourself.

Prep in advance: Marinate the scallops a few hours before grilling to let the flavors meld and reduce prep time when ready to cook.