Lemon Pepper Grilled Scallops: A Taste of Summer

There’s something magical about the first bite of perfectly grilled scallops. I remember one summer evening, grilling by the beach with friends, the air thick with salt spray and the scent of charring seafood. As the sun dipped below the horizon, painting the sky in hues of orange and pink, these Lemon Pepper Grilled Scallops became the star of the show. Their bright, tangy flavor and delicate texture perfectly captured the carefree spirit of the season. Each succulent bite was a reminder of the simple joys of good food, good company, and the endless summer days.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Servings: 4-6
• Yields: 24 scallops
• Dietary Type: Gluten-Free, Dairy-Optional

Ingredients

• 1⁄2 cup Diana Original Sauce
• 3 tablespoons lemon juice
• 2 teaspoons fresh dill, chopped
• 2 teaspoons fresh coarse ground black pepper
• 1 teaspoon lemon zest
• 1 1⁄2 lbs large scallops (U10 count)
• 3 tablespoons melted butter
• 1⁄2 teaspoon salt

Equipment Needed

• Grill (gas or charcoal)
• Small mixing bowl
• Whisk or fork
• Paper towels
• Tongs
• Small brush

Instructions

1. Preheat your grill to high heat. Ensure the grates are clean to prevent sticking.

2. In a small mixing bowl, combine the Diana Original Sauce with the lemon juice and chopped fresh dill. Whisk until thoroughly blended. This mixture will be used as a basting sauce, so set it aside.

3. In a separate small bowl, toss together the fresh coarse ground black pepper with the lemon zest. This aromatic pepper mixture will add a delightful zing to the scallops. Reserve this as well.

4. Prepare the scallops by patting them dry with paper towels. This is crucial for achieving a beautiful sear on the grill. Removing excess moisture allows the scallops to caramelize properly.

5. Locate the small, knob-shaped muscle on the side of each scallop. This is a tough piece of connective tissue that can make the scallop chewy. Gently remove and discard it. This step is often overlooked, but it significantly improves the texture of the cooked scallop.

6. In a small bowl, melt 3 tablespoons of butter. Brush each scallop generously with the melted butter. Then, sprinkle them evenly with salt. The butter adds richness and helps with browning, while the salt enhances the natural sweetness of the scallops.

7. Carefully place the buttered and salted scallops onto the preheated grill grate. Cook for approximately 1 minute, or until the scallops release easily when lifted with tongs. Avoid overcrowding the grill; work in batches if necessary to maintain even cooking.

8. Once the scallops have seared on one side and release easily, brush each scallop all over with the reserved BBQ sauce mixture. The sauce adds a tangy and savory element that complements the delicate flavor of the scallops.

9. Sprinkle the topside of each scallop liberally with the reserved pepper mixture. The coarse ground black pepper and lemon zest will create a flavorful crust.

10. Grill for an additional 2 minutes, or until the scallops are cooked through and remove easily from the grate. The internal temperature should reach 145°F (63°C). Be careful not to overcook them, as they can become rubbery.

Expert Tips & Tricks

• Scallop Selection: Choose dry-packed scallops whenever possible. These haven’t been treated with phosphates, which can cause them to retain excess water and steam instead of sear.

• Perfect Sear: A hot grill and dry scallops are essential for achieving a perfect sear. Patting the scallops dry with paper towels before cooking is key.

• Don’t Overcrowd the Grill: Overcrowding lowers the grill temperature and prevents proper browning. Cook the scallops in batches to ensure they cook evenly.

• Check for Doneness: The scallops are done when they are opaque throughout and slightly firm to the touch. Avoid overcooking, as this will make them tough and rubbery.

• Flavor Boost: For an extra layer of flavor, try adding a pinch of red pepper flakes to the pepper mixture for a touch of heat.

Serving & Storage Suggestions

Serve these Lemon Pepper Grilled Scallops immediately while they are hot and juicy. They make an excellent appetizer or can be served as a main course alongside a light salad or grilled vegetables. For a more substantial meal, toss them with a simple pasta and a drizzle of olive oil. Garnish with fresh dill or parsley for a pop of color.

Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave. Avoid overcooking when reheating, as this can dry them out. Freezing is not recommended, as it can affect the texture of the scallops.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	38.6 kcal	N/A
Calories from Fat	14 g	39%
Total Fat	1.7 g	2%
Saturated Fat	0.9 g	4%
Cholesterol	13.2 mg	4%
Sodium	104.4 mg	4%
Total Carbohydrate	1 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.1 g	0%
Protein	4.8 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the BBQ sauce mixture for a spicy kick.

• Herb Variations: Experiment with different herbs, such as thyme, oregano, or basil, in place of dill.

• Citrus Twist: Use lime juice instead of lemon juice for a different citrus flavor profile.

• Sauce Swap: If you don’t have Diana Original Sauce, you can substitute with your favorite BBQ sauce, adjusting the lemon juice to taste.

• Vegetarian Option: While scallops themselves aren’t vegetarian, you can use the same marinade on grilled halloumi cheese or thick slices of portobello mushrooms for a vegetarian-friendly alternative.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops for this recipe?
A: Yes, but be sure to thaw them completely and pat them very dry before grilling to remove any excess moisture.

Q: How do I know when the scallops are cooked through?
A: The scallops are done when they are opaque throughout and slightly firm to the touch. Avoid overcooking, as this will make them tough.

Q: Can I use a different type of pepper?
A: While coarse ground black pepper is recommended for its flavor and texture, you can experiment with other types of pepper, such as white pepper or a blend of peppercorns.

Q: What if I don’t have a grill?
A: You can cook the scallops in a hot skillet on the stovetop. Sear them on both sides until cooked through.

Q: Can I prepare the scallops ahead of time?
A: You can marinate the scallops in the BBQ sauce mixture for up to 30 minutes before grilling. However, it’s best to cook them immediately before serving for the best texture and flavor.

Final Thoughts

These Lemon Pepper Grilled Scallops are a guaranteed crowd-pleaser. The combination of smoky char, tangy citrus, and peppery spice creates a symphony of flavors that will tantalize your taste buds. Don’t be intimidated by grilling seafood; with a few simple techniques, you can achieve restaurant-quality results in your own backyard. So fire up the grill, gather your friends and family, and prepare to be amazed by this easy and delicious recipe. And, please, let me know how you liked it! I’d love to hear about your grilling adventures. Perhaps pair it with a crisp Sauvignon Blanc for a truly unforgettable dining experience.