Grilling season might be winding down, but there’s still time to fire up the coals for one last summer-worthy meal: grilled scallops with chimichurri. Scallops cook quickly, making them perfect for an easy yet impressive dinner. The smoky char pairs beautifully with a bright, herby chimichurri sauce—think of it as a seafood-friendly vinaigrette that enhances every bite.
But before you grab any scallops from the store, let’s talk about the key to perfect scallops: buying the right kind.
Think of it like an herby vinaigrette to top your grilled items, or really whatever else you want.
What Are Dry Scallops & Why Do They Matter?
Not all scallops are created equal. If you’ve ever tried to sear scallops only to watch them release water and turn rubbery, chances are you bought “wet” scallops. These are treated with sodium tripolyphosphate, which affects both flavor and texture.
For the best results, always look for “dry” scallops (also called “undipped”). These scallops haven’t been treated with additives, allowing them to sear beautifully and retain their natural sweet, briny flavor.
How to Spot Dry Scallops:
- They have a natural pink, peach, or ivory color (not bright white).
- They feel firm and slightly sticky to the touch.
- Ask your fishmonger or check the label for “dry” or “chemical-free.”
Now that we’ve covered the essentials, let’s get grilling!
Ingredients you’ll need to make these Easy Grilled Scallops and Chimichurri
For the Scallops:
- 1 lb dry sea scallops (or as many as you need)
- Sea salt
- Olive oil
For the Parsley and Lemon Chimichurri:
- ½ cup parsley, chopped
- 2 tbsp chives, chopped
- 1 lemon, zested
- ½ lemon, juiced
- 1 tbsp capers, rinsed
- ½ cup extra virgin olive oil (use the good stuff!)
- Salt & pepper to taste
A bright, tangy chimichurri sauce takes these grilled scallops to the next level. This Argentine-inspired sauce is packed with fresh parsley, lemon, chives, and capers, creating the perfect balance of acidity and richness.
Make The Chimichurri
Chop all the ingredients finely and mix them in a bowl with olive oil, lemon juice, salt, and pepper. Let it sit for at least 10 minutes to develop flavor.
Want to switch it up? Add red pepper flakes for heat, or swap parsley for cilantro for a twist.
How to Grill Scallops Perfectly
Cooking scallops on the grill is simple, but a few tips will help you achieve a beautifully caramelized crust with a tender center.
Step-by-Step Guide to Grilled Scallops
- Pat the scallops dry – Moisture prevents browning, so use a paper towel to remove excess liquid.
Season simply – A light drizzle of olive oil and sea salt is all you need before grilling. - Use high heat – A super hot charcoal grill ensures a quick sear without overcooking.
- Grill for 3 minutes per side – Avoid flipping too soon! Let them develop a golden crust.
- Top with chimichurri – Spoon a generous amount over the scallops right before serving.
Pro Tip:
Avoid overcooking! Scallops should be opaque and slightly firm but still tender. If they feel rubbery, they’ve been on the grill too long.
What to Serve with Grilled Scallops
These scallops pair beautifully with:
Avocado Citrus Salad – An easy avocado citrus salad with orange, grapefruit & toasted almonds.
Grilled Corn – Perfectly grilled corn topped with lime, sour cream, cilantro and queso fresco. A delicious and easy recipe for your next bbq.
Chipotle Watermelon Salad With Queso Fresco & Pepitas – This refreshing chipotle watermelon salad combines smoky chipotle powder, crisp radish, creamy queso fresco, and crunchy pepitas for a refreshing summer side dish.
Cucumber and Tomato Salad – It’s the salad of summer. Need I say more?
Celery Apple Fennel Salad – A quick and easy celery salad with fresh fennel, radishes, parsley, toasted sesame and a five spice dressing.
For more seafood-inspired dishes, check out a few of my favorites:
Shrimp Scampi With Garlic and Butter – An easy garlic shrimp scampi recipe with a white wine butter sauce. an easy seafood dinner that is perfect over pasta or rice.
Shrimp Pil Pil – Grilled shrimp with a chili garlic sauce.
Pink Crab Caesar Salad – Make this stunning pink radicchio and crab caesar salad with radicchio, blood orange dressing, and crispy pumpernickel croutons. a vibrant twist on a classic that’s perfect for valentine’s day!
Frequently Asked Questions
Can I use frozen scallops?
Yes! Just thaw them overnight in the fridge and pat them dry before cooking.
How do I prevent scallops from sticking to the grill?
Make sure the grill is very hot and lightly oiled before adding the scallops.
Can I make this recipe indoors?
Absolutely! Use a cast-iron skillet or grill pan over high heat for similar results.
How do I store leftovers?
Grilled scallops are best freshly cooked, but if you happen to have any leftovers, you can store them in an airtight container in the fridge for a day. Reheat super gently to avoid overcooking.
Grilled scallops are one of my favorite quick seafood recipes, and the simple chimichurri adds just the right balance of brightness and freshness. If you’re still holding onto grilling season (like me!), this is a must-try dish.
Did you make this recipe?
Did you make these grilled scallops? Leave a comment and review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Grilled Scallops with Chimichurri
Ingredients
For the Scallops
- 1 lb dry sea scallops or however many you want to eat
- sea salt
- olive oil
For the Chimichurri
- 1/2 c parsley chopped
- 2 tbsp chives chopped
- 1 lemon zested
- 1/2 lemon juice
- 1 tbsp chopped capers make sure to rinse off their brine or salt, depending on how they’re packed
- 1/2 c olive oil extra virgin, use the good stuff here
- salt
- pepper
Instructions
Chimmichurri
- Chop up all your your ingredients, as finely as you have the patience for, and combine in a bowl with the olive oil, salt, pepper, lemon juice and stir it up. Give it a quick taste for seasoning and adjust as needed. Let it sit for at least 10 minutes so all the flavors combine a bit. You may want to give this a quick taste just before you’re ready to eat, check the salt and acid and adjust if needed.
Scallops
- Pat them dry with a paper towel, and just before you are ready to grill toss them lightly in a bit of olive oil and some salt. Grill them for about 3 minutes on each side, just until cooked and they have some some good grill marks on them.
- When you’re ready to eat just top those scallops with a very generous dousing of the chimmichurri and eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
2 thoughts on Easy Grilled Scallops with Chimichurri
Oh.my.goodness. These look incredible and I need to eat them!
Scallops are one of my favs. This preparation seems quite simple. The end result looks awesome. Def must try.