There’s something magical about eating seafood by the shore. I still remember the first time I had scallops grilled in their shells — it was during a trip where the sea breeze mixed with the smoky aroma from the grill. Ever since, I’ve always tried to recreate that moment at home whenever I get my hands on fresh scallops.
This recipe is one of those that looks like it took hours of planning, but in reality, it’s so straightforward that I often make it when friends drop by unexpectedly. Scallops already taste sweet and delicate on their own, so you don’t need to overcomplicate them. A touch of lemon, some seasoning, and butter with a kick — and suddenly you’ve got a dish that feels restaurant-level without the fuss.
Why You’ll Love Grilled Scallops in the Shell
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Fast and Fancy: They cook in minutes, but the presentation makes it look like you went all out.
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Perfect for Gatherings: Everyone loves food served in shells — it feels festive, almost like nature’s own little serving bowl.
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Fresh Flavors, Simple Ingredients: Lemon, butter, garlic, and a few spices. Nothing fancy, just real flavors shining through.
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Charcoal Kissed: Grilling them directly over hot coals gives the scallops that subtle smoky note you’ll never get from a pan indoors.
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Customizable Butter: You can play with herbs or adjust the horseradish depending on how much heat you like.
Ingredients You’ll Need
Here’s what usually goes into my version of scallops on the grill:
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Fresh scallops – The fresher the better. If you can get them with the shells, even more authentic.
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Lemon juice – Brightens the scallops and removes any briny edge.
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Seafood seasoning – I usually mix my own with salt, pepper, paprika, and a pinch of garlic powder. Store-bought works too.
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Butter – Melted, of course. The base of the magic.
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Garlic, parsley, and scallions – For fragrance and freshness.
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Chili flakes – Add just enough heat to balance the sweetness of scallops.
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Horseradish – Optional, but I personally love that sharp bite it gives.
Tips and Tricks I’ve Learned
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Preheat the Shells: Letting the shells heat up on the grill before adding the scallops helps them cook more evenly.
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Don’t Overcook: Scallops are delicate. They only need a couple of minutes on each side. If they go rubbery, they’ve stayed too long.
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Butter Timing: Add the butter after flipping the scallops so it seeps into the shell and cooks together with the juices.
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Use the Coals: Cooking directly over hot coals gives that smoky edge — just keep an eye on them since the heat is intense.
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No Shells? No Problem: If you don’t have shells, use a small cast-iron skillet on the grill. It works just as well.
Make Ahead and Prep Tips
I like to mix the butter in advance and keep it in the fridge. That way, when the grill is ready, all I need to do is spoon it onto the scallops. If I’m hosting, I marinate the scallops lightly with lemon and seasoning earlier in the day. Then it’s just a quick grill job while everyone’s chatting and waiting.
Serving Suggestions
I usually serve these straight in their shells on a platter — no garnish needed. But if you want to dress it up, a sprinkle of Parmesan or Pecorino right before serving adds a savory edge.
For sides, I love to pair grilled scallops with:
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Grilled bread to soak up the buttery juices.
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Fresh salad with a citrus vinaigrette for brightness.
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Charred lemons to squeeze over for extra zing.
These work beautifully as an appetizer, but I’ve also made them the star of a meal alongside a simple risotto or pasta tossed in olive oil.
Storage
Truthfully, scallops taste best right off the grill. But if you’ve got leftovers:
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Store them in an airtight container in the fridge for up to 1 day.
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Reheat gently in a skillet with a splash of butter — never microwave, or they’ll turn rubbery.
FAQs
Can I make this without a charcoal grill?
Yes. A gas grill works too, but you’ll miss that smoky flavor. A hot cast-iron pan indoors can also do the job.
Do I need shells to make this?
Not at all. If you can’t find scallops in their shells, just use a small skillet or a foil packet.
How do I know when scallops are done?
They’ll turn opaque and firm up slightly. Usually about 2 minutes per side on high heat.
What can I use instead of horseradish?
A little Dijon mustard or wasabi can give a similar punch. Or just skip it if you prefer milder flavors.
Can I use frozen scallops?
Yes, just thaw them completely and pat dry before grilling.
Grilled Scallops in the Shell
Nothing says seaside dining quite like grilled scallops cooked in their own shells.
Ingredients
- Scallops (8–10, side muscle removed)
- Fresh lemon juice (from 1 lemon)
- Seafood seasoning (1 tbsp, your favorite blend)
- Charred lemon wedges (for garnish)
Horseradish Herb Butter:
- Melted butter (3 tbsp)
- Chopped parsley (1½ tsp)
- Chopped chives (1½ tsp)
- Minced garlic (1 tsp)
- Prepared horseradish (1 tsp)
- Red chili flakes (½ tsp)
- Hot sauce (½ tsp)
Instructions
- Begin by patting the scallops dry with paper towels. Drizzle lightly with lemon juice and sprinkle generously with seafood seasoning. Place them uncovered in the refrigerator for about 10 minutes to help the exterior dry out, which ensures a nice sear. Before grilling, allow them to rest at room temperature for about 5 minutes.
- In a small bowl, whisk together the melted butter, parsley, chives, garlic, horseradish, chili flakes, and hot sauce. Set this flavorful mixture aside until ready to use.
- Preheat your grill to high heat (around 400°F) for direct cooking. Place the empty scallop shells on the grill with a touch of oil in each to prevent sticking, letting them warm for a minute.
- Nestle the scallops into the shells and grill for about 1 to 1½ minutes per side. After flipping, spoon some of the horseradish herb butter over each scallop, allowing it to bubble and infuse while they finish cooking.
- Once done, remove from the grill, let rest for a couple of minutes, then drizzle with extra butter if desired. Serve hot with charred lemon wedges for that final burst of brightness.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 105Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 242mgCarbohydrates 14gFiber 2gSugar 5gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Cooking scallops in their shells always feels special, whether I’m at the beach or just grilling in my backyard. It’s one of those dishes that makes people pause when you bring it out — the sizzle, the aroma, the little pools of butter in the shells. And yet, it’s so simple that I often make it for myself on a quiet evening. If you give this a try, you’ll see how a handful of ingredients can turn into something truly memorable.
