We use cookies to analyze site traffic, personalize content, and serve targeted advertisements. If you continue to use this site, you consent to use of our cookies.
OKLearn more
For this recipe, we used a cast iron, grill-safe pan, if you don't have a grill-safe pan, simply soak wood skewers in water for about 1 hour so you can cook the scallops on a skewer.
Prepare scallops by gently peeling off the small side muscle. Pat scallops dry with paper towels. If you're using skewers, thread scallops onto skewers.
Melt 1/2 stick of butter over medium heat for about 4 minutes, you should be able to smell a nice nutty aroma. If you have a grill-safe sauce pan you can do this over the grill as well!
Once butter is melted, remove from heat, and finely grate 1 clove of garlic into butter and add juice of 1 lemon. Season with salt if needed and set aside.
Season scallops with salt and lightly brush with 1 Tbsp vegetable oil.
Place the scallops on grill-safe cast iron pan or place the skewers directly on the grill grates. Grill uncovered and undisturbed until dark grill marks appear on the bottom, about 3 minutes. Flip and grill until the scallops are just barely cooked through, 2 to 3 minutes more.
Remove from heat, place on serving platter, drizzle with the lemon-garlic butter, serve with the lemon wedges.