Grilled Scallops and Shrimp are a great combination as an appetizer or as a main dish. This dish is both simple and fancy. All you need are some skewers and an easy dipping sauce, like our chimichurri. You can also adapt this recipe on the stovetop.
If you want a simple but beautiful appetizer or a healthy and light dinner, grilled scallops and shrimp are a must! They taste great, cook quickly, and can be a great bite for a night out with friends or family. This recipe also doesn’t have any sugar, dairy, or gluten, so these are pretty much guilt-free.
As warmer weather arrives, firing up the grill is a great way to make easy and delicious meals. Grilled scallops and shrimp make for an impressive surf and turf combo that looks fancy but is actually quite simple to execute. The sweet brininess of the seafood pairs so well with the smoky char flavor from the grill. But nailing the technique can be tricky if you want tender shrimp and scallops without over or undercooking.
After years of grilling seafood for backyard BBQs, I’ve learned a few crucial tips for how to grill scallops and shrimp to juicy, tender perfection every time. Follow these simple steps for foolproof surf and turf straight off your grill!
1. Partially Cook Thicker Bacon or Pancetta First
If you want to wrap your shrimp and scallops in bacon, pancetta or prosciutto, resist the urge to just wrap the raw seafood right away. I learned the hard way that this leads to limp, soggy pork products surrounding undercooked seafood.
Instead par-cook any thicker pork product first before wrapping
- Cut bacon or pancetta slices in half crosswise so they’re not overly long.
- Preheat grill to medium-high heat, around 400°F.
- Add bacon directly on grill grates off direct heat. Close lid.
- Grill for 4-5 minutes until bacon just starts to crisp but is still pliable.
- Transfer par-cooked bacon to a plate to cool slightly.
Thinner prosciutto can just be wrapped raw.
2. Make a Quick Herb and Citrus Marinade
While the bacon cools, make a fast marinade for extra flavor.
- Combine olive oil, citrus juice (lemon, lime, orange), minced garlic, and chopped fresh herbs (parsley, basil, cilantro etc).
- Season with salt, pepper and a pinch of cayenne or red pepper flakes.
This marinade adds so much bright, fresh flavor in just 15-30 minutes.
3. Wrap and Skewer Shrimp and Scallops
Get your proteins ready:
- Peel and devein shrimp, leaving tails on for appearance. Rinse scallops.
- Pat seafood dry and toss with marinade to coat. Let sit 15-30 minutes.
- When cool enough, wrap each shrimp and scallop with par-cooked bacon and thread onto skewers.
Soaking wooden skewers prevents burning. Alternating shrimp and scallops looks great.
4. Grill Seafood Skewers Over Direct Heat
Now just throw those skewers right on a hot grill:
- Preheat grill to high, around 450°F.
- Cook skewers over direct heat for 2-3 minutes per side.
- Use reserved marinade to baste shrimp and scallops while cooking.
- Grill just until shrimp are pink and scallops are opaque.
The direct high heat helps get that bacon nice and crispy.
5. Test Doneness Carefully
It can be tricky testing doneness of scallops and shrimp:
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Shrimp – Turns pink/orange on outside when cooked. Should still have some translucence inside when cut.
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Scallops – Stay white but become opaque and firm when cooked. Still tender when perfectly cooked.
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Don’t overcook either! As soon as they look done, immediately remove from grill.
Tips for Perfect Grilled Scallops and Shrimp
Follow these tips and you’ll have tender, juicy scallops and shrimp every time:
- Pat seafood very dry before grilling to prevent steaming.
- Use wood or metal skewers for even cooking.
- Coat skewers in oil to prevent sticking.
- Grill over direct high heat for best sear while preventing overcooking.
- Turn seafood gently with tongs to prevent puncturing.
- Move shrimp and scallops away from direct flames if flare-ups occur.
Delectable Pairings for Grilled Scallops and Shrimp
A simple squeeze of lemon or garlic butter sauce takes grilled scallops and shrimp to new heights. But here are some other tasty pairing suggestions:
- Pesto – Bright basil flavor pairs so nicely.
- Chimichurri – Herby green salsa with a kick.
- Tzatziki – Cooling yogurt-based sauce.
- Cocktail Sauce – Tart, tomatoey and a little spicy.
- Red Pepper Romesco – Smoky, nutty and rich.
- Mango Salsa – Sweet, tropical fruit flavors.
For a full meal, serve skewers over pasta or rice. Or toss with greens for a hearty salad. Grilled bread on the side soaks up any delicious sauces or drippings.
Frequency of Entities:
grill: 16
shrimp: 15
scallops: 14
bacon: 7
marinade: 5
skewers: 5
cook: 4
opaque: 3
tender: 3
juicy: 3
overcook: 3
flavor: 3
tasty: 2
bright: 2
herb: 2
citrus: 2
lemon: 2
cilantro: 1
basil: 1
parsley: 1
garlic: 1
olive oil: 1
salt: 1
pepper: 1
cayenne: 1
red pepper flakes: 1
peel: 1
devein: 1
rinse: 1
pat dry: 1
threads: 1
soak: 1
alternate: 1
coat: 1
turn: 1
tongs: 1
flare-up: 1
pink: 1
translucence: 1
firm: 1
immediately: 1
wood: 1
metal: 1
sticking: 1
direct heat: 1
squeeze: 1
lemon: 1
garlic butter: 1
pesto: 1
basil: 1
chimichurri: 1
herby: 1
green: 1
salsa: 1
kick: 1
tzatziki: 1
cooling: 1
yogurt-based: 1
cocktail: 1
tart: 1
tomatoey: 1
spicy: 1
red pepper: 1
romesco: 1
smoky: 1
nutty: 1
rich: 1
mango: 1
salsa: 1
sweet: 1
tropical: 1
fruit: 1
pasta: 1
rice: 1
greens: 1
salad: 1
bread: 1
soak up: 1
sauces: 1
drippings: 1
surf: 1
turf: 1
combo: 1
impressive: 1
simple: 1
execute: 1
brininess: 1
seafood: 1
smoky: 1
char: 1
flavor: 1
grill: 1
nail: 1
technique: 1
tender: 1
juicy: 1
perfection: 1
foolproof: 1
Ingredients for Grilled Scallops and Shrimp
- Seasoning: Our seafood seasoning (no sugar) has a flavor that is both earthy and briny. To save space, make a big batch of the seasoning and put it in a mason jar. Then, use a small amount in this recipe. Otherwise grab your favorite seafood style rub.
- Scallops: If you can find them, we like the big ones, about 10 to 20 (average number of scallops per pound). In our grilled scallops in white wine sauce, you can read more about these different sizes. Avoid bay scallops, they are too small for this recipe.
- Buy frozen shrimp that has already been peeled or fresh shrimp that has already been peeled but is NOT cooked. It saves you so much prep time. For size, look for shrimp that are 16/20 or 21/25 (again, average shrimp per pound).
- For the cast iron pan, you’ll need butter and olive oil.
For the dipping sauce for scallops and shrimp, you can use our spicy sriracha cocktail sauce. Our chimichurri sauce, on the other hand, needs to be strong and acidic to balance out the rich and buttery taste of the scallops and shrimp in this recipe. It’s an incredible combination!.
Even though we are grilling, we use a cast iron pan to get a good sear. We use cast iron because shrimp and scallops can fall through grill grates if they aren’t on skewers, and scallops are pretty delicate and can burn quickly if you aren’t watching them. Cast iron makes it super quick and easy to cook on the grill.
- Before you start, use a paper towel to dry the shrimp and scallops. This will help then crisp up on the grill.
- Apply the seafood seasoning liberally.
- Prepare chimichurri in advance.
If serving as an appetizer, plan to skewer after the grilling is done. This makes it easier to manage the scallops and shrimp inside the cast iron pan.
Grilling Scallops and Shrimp
The goal is to have a hot fire so that the scallops and shrimp can be seared quickly. You can move the cast iron pan back and forth over the hot fire to control the heat and get the perfect sear if the grill is too hot. Good long tongs are very important as are good quality high heat gloves.
- Pre-heat Grill: Start by preparing your grill for two-zone grilling. Make sure that the thermometer inside your grill reads 400 degrees. This means it will be closer to 500 over direct fire.
- Warm up the cast iron: Once the grill is hot, put the pan over direct heat for about 5 minutes to get it ready to use.
- Start the grill and add the shrimp and scallops. When the pan is hot, add half of the olive oil and butter. Add the scallops and then close the lid. Let them cook on the grill for two to three minutes, depending on how thick your scallops are. After that, turn them over and grill for another two to three minutes. They should have a nice sear on both sides. Remove scallops and set aside.
- Put the pan over direct heat and add the rest of the oil and butter. Put in the shrimp and cook them for two minutes on each side. These cook up quick! .
- To serve, take out the shrimp and use a large toothpick or a small skewer to put the scallops and shrimp on a skewer. Serve with chimichurri sauce.
The pan is too hot if the butter and oil start to smoke and turn dark. Put the pan over indirect heat, pour out the oil, and let it cool down a bit more. Start over with the oil and butter. No two fires will burn the same. We like that there are two zones because we can move the pan around without it burning.
Scallops on the Grill! | How-To
How do you cook shrimp & scallops on a grill?
Use a basting brush or spoon to distribute the remaining flavored oil on top of the shrimp and scallops. Turn the seafood once and continue to cook until just cooked through. Grill your bread and serve it along side the grilled seafood and garlic-herb oil. We forgot to photograph the bread because, well…look at this:
How do you cook scallops on a charcoal grill?
Prepare an outdoor grill for two heat zones, medium and medium-high. If using a charcoal grill, add coals, stacking more coals on one half of the grill and less on the other. If using a gas grill, heat one half of the grill to medium-high and the other to medium. Prepare the scallops.
Can you cook scallops on a hot grill?
Scallops seared on a hot grill are second to none. Here’s how to do it: Select larger sea scallops versus the smaller bay scallops. Scallops are large enough to grill on the grates, but often I use a griddle or grill pan on the grill to ensure I do not inadvertently lose one to the lit coals below. Remove the hard side muscle.
How long do you cook shrimp on a grill?
Grill on direct high heat (450º to 550º F) for 2 to 4 minutes, flipping once. The shrimp are done when their fish turns opaque. Grilled Shrimp with Lemon Pepper Couscous GET THE RECIPE: Grilled Shrimp Tacos with Mango Avocado Salsa GET THE RECIPE: Grilled Shrimp With Tomato Olive Salsa GET THE RECIPE: How to Grill Scallops