Grilled Scallops with Bell Pepper
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
There's something magical about grilled scallops that makes you feel like you're dining at a fancy restaurant, yet they're surprisingly simple to prepare at home. This recipe comes together in just 32 minutes total, making it perfect for weeknight dinners or when you want to impress guests without spending hours in the kitchen. The scallops are beautifully complemented by sweet bell peppers that add vibrant color and are packed with vitamin C to boost your immune system. The garlic and thyme infuse everything with incredible flavor, while the lemon juice keeps things bright and fresh. Trust me, once you master this one, you'll be making it constantly.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry)
- 2red bell pepper(cut into 1-inch strips)
- 1yellow bell pepper(cut into 1-inch strips)
- 4 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- 3garlic cloves(minced)
- 2 tspfresh thyme(chopped)
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 2 tbspbutter
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and oil the grates to prevent sticking.
Tip: Allow the grill to heat for at least 5 minutes for optimal searing.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, thyme, salt, pepper, and red pepper flakes to create the herb marinade.
Tip: Make this mixture while the grill is heating for perfect timing.
- 3
Toss the bell pepper strips with 1 tablespoon of olive oil and season lightly with salt and pepper.
Tip: Separate the peppers slightly so they don't clump together on the grill.
- 4
Pat the scallops completely dry with paper towels and season both sides with salt and pepper about 2 minutes before grilling.
Tip: Dry scallops develop a beautiful crust; moisture prevents proper browning.
- 5
Place bell pepper strips directly on the hot grill and cook for 4-5 minutes, stirring occasionally, until they have charred edges and become tender.
Tip: Don't move them constantly; let them sit to develop color and caramelization.
- 6
Push the peppers to the side of the grill and add scallops in a single layer, being careful not to overcrowd them.
Tip: Leave space between each scallop so they sear properly instead of steaming.
- 7
Grill scallops for 2.5-3 minutes on the first side without moving them, then flip and grill for another 2-3 minutes until just opaque throughout.
Tip: Overcooked scallops become rubbery; aim for a slightly translucent center that finishes cooking with carryover heat.
- 8
Transfer grilled scallops and peppers to a serving plate, then drizzle the herb lemon marinade over everything while still warm.
Tip: The warmth of the scallops will help infuse the flavors of the marinade.
- 9
Top with a small knob of butter and let it melt over the scallops for a glossy finish.
Tip: Finish cooking the residual heat gently rather than continuing direct heat exposure.
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