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Bay ScallopsEasy
Grilled Bay Scallops — Tampa Bay's Sweetest Summer Catch
Prep: 10 minCook: 8 minServes: 4
Growing up in Florida, the family would take the boat out in Tampa Bay and gather scallops by hand in the crystal-clear shallows. When we returned home, Dad would fire up the grill and toss them in butter, garlic, and lemon. Bay scallops are the sweetest, most tender scallops you'll ever eat — and grilling brings out their natural sugar like nothing else. This is pure Florida summer on a plate.
Rinse scallops and pat completely dry with paper towels. This is critical — wet scallops won't sear, they'll steam.
Preheat grill to medium-high heat (400-450°F). Lightly oil the grill grates or use a wire grill basket.
Melt butter in a skillet over medium heat. Add onion and garlic; cook 4-5 minutes until soft and translucent. Remove from heat and stir in lemon juice, salt, and pepper.
Toss scallops in the butter mixture, coating evenly. Let marinate 2 minutes — don't go longer or the acid will start cooking them.
Remove scallops from butter mixture (reserve the liquid) and place on the grill or in a grill basket. Cook 2-3 minutes per side until golden brown with sear marks, turning once.
While scallops grill, return the reserved butter mixture to the skillet and bring to a simmer over medium heat.
Toss the hot grilled scallops back in the warm butter sauce, sprinkle with fresh parsley, and serve immediately with lemon wedges.
Bay scallops are tiny — they cook in under 3 minutes. Overcooking turns them rubbery. If you can't find fresh bay scallops, frozen will work but pat them VERY dry. Serve with crusty bread to soak up the butter sauce. For a non-grilling option, sear them in a cast-iron skillet over high heat for 90 seconds per side. The Florida bay scallop season runs July through September — get them while they're in the water.
If you're scalloping yourself, keep them on ice in seawater until you get home. Never fresh-water rinse before you're ready to cook — it ruins the texture.
