Grilled Scallops with Ginger
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
When I discovered this recipe, I couldn't believe how quickly elegant grilled scallops could come together on a weeknight. The magic happens in a simple ginger marinade that takes just twenty minutes to work its charm, while the scallops themselves cook in just twelve minutes over high heat. Fresh ginger isn't just delicious here, it's also wonderful for digestion and reducing inflammation in your body. What I love most is how few ingredients you need and how forgiving the whole process is, even if you're not a seasoned griller. The result is restaurant quality seafood that tastes like you spent hours in the kitchen, when really you've got dinner on the table in under an hour. Trust me, this one will become a regular in your rotation.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry with paper towels)
- 3 tbspfresh ginger(minced)
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 1½ tbspsesame oil
- 4garlic cloves(minced)
- 1 tbsphoney
- 2 tbspolive oil(for grilling)
- 2 tbsplime juice(fresh)
- ¼ tspred chili flakes
- 59 mlfresh cilantro(chopped)
- 3scallions(thinly sliced)
- ½ tspsea salt
- ¼ tspblack pepper(freshly ground)
Detail level
Instructions
- 1
Combine minced ginger, soy sauce, rice vinegar, sesame oil, minced garlic, honey, lime juice, and chili flakes in a small bowl. Whisk until honey dissolves completely. Reserve half the mixture for serving and half for brushing.
Tip: Making the glaze ahead allows flavors to meld beautifully.
- 2
Pat the scallops thoroughly dry with paper towels and season both sides with sea salt and freshly ground black pepper. Moisture is the enemy of a good sear.
Tip: Dry scallops are essential for achieving a golden crust.
- 3
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Let the grill preheat for at least 10 minutes for even cooking.
- 4
Brush both sides of each scallop lightly with olive oil, then place them on the hot grill grates. Cook for 2-3 minutes on the first side without moving them.
Tip: Resist the urge to flip; let them develop a golden crust naturally.
- 5
Flip the scallops carefully using a thin spatula. Brush the cooked side generously with the ginger-soy glaze mixture.
Tip: Work quickly to prevent the delicate scallops from overcooking.
- 6
Cook the second side for another 2-3 minutes until the scallops are opaque throughout and reach an internal firmness. Avoid cooking beyond this point as scallops become rubbery.
Tip: Scallops cook very quickly, so timing is critical.
- 7
Transfer grilled scallops to a serving platter. Drizzle generously with the reserved ginger glaze mixture.
Tip: Use the reserved glaze for maximum ginger flavor impact.
- 8
Garnish with fresh cilantro, sliced scallions, and any remaining ginger bits from the glaze. Serve immediately while still warm.
Tip: Fresh herbs brighten the rich, spiced flavors of the dish.
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