Grilled Scallops in Spicy Jalapeño-Lemon Butter Sauce

There’s nothing quite like a perfectly cooked scallop — tender, buttery and melting on the tongue. Grilling is a fast, reliable way to get that golden exterior and juicy interior every time. This recipe shows how to grill scallops and finish them with a lemon-garlic-jalapeño butter, served alongside a bright arugula and grilled corn salad for a fresh, balanced meal.

Scallops are a favorite for good reason: when handled and cooked properly, they develop a caramelized crust and stay moist inside. This version uses the grill not only for the scallops but also to char jalapeño, lemon and corn, adding smoky depth to each component. The full meal is straightforward and comes together in about an hour, making it great for weeknights or an easy weekend dinner.

How to make arugula salad

1. Grill the corn. Use two mini ears of corn, or full ears cut to size. If using frozen ears, place them directly on the grill and cook for 15–20 minutes, turning frequently until evenly charred. Fresh ears take about 10 minutes over medium-high heat. Once nicely blackened, remove and let cool slightly, then use a sharp knife to cut the kernels from the cob.
2. Toss the salad. In a large bowl, combine 3 cups baby spinach and arugula mix with the grilled corn kernels, 1/2 cup halved cherry tomatoes and 1/2 diced avocado. Dress with about 1/4 cup lemon-and-olive-oil dressing and gently toss. Hold the salad at room temperature and sprinkle 1/4 cup grated Parmesan right before serving so it stays fresh.

How to make grilled jalapeño garlic butter

1. Char a jalapeño. Grill one jalapeño for 3–4 minutes per side until the skin blisters and blackens. Place it in a sealed bag or covered bowl for a few minutes to steam and loosen the skin, then peel, remove the stem and seeds, and finely dice.
2. Grill a lemon half. Cut a lemon in half and place the cut side down on the hot grill for about 3 minutes; this brings out extra juice and sweetness.
3. Melt butter with aromatics. In a grill-safe skillet (cast iron works well), melt 1/4 cup unsalted butter over medium heat on one side of the grill. Add the diced jalapeño and two crushed garlic cloves. Let the butter infuse for 5–7 minutes, then squeeze in the grilled lemon juice and stir. Reserve the butter to spoon over the scallops when they are done.

How to make grilled scallops

1. Prepare the scallops. Pat 1 pound of large sea scallops dry with paper towels to remove excess moisture — dryness is essential for a good sear.
2. Season. Toss the scallops with 1 tablespoon extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon salt and 1 teaspoon black pepper until evenly coated.
3. Grill. Preheat the grill to medium-high (about 375–400°F). Oil the grates well so the scallops do not stick. Place scallops on the hot grates and grill with the lid open for about 2 minutes per side, until a golden crust forms and the centers are just opaque. Remove and immediately spoon the jalapeño lemon garlic butter over each scallop, then serve at once with the arugula corn salad.

Tips and tricks

Follow these practical tips to get consistent, restaurant-quality scallops at home:

• Clean, well-oiled grates: A clean grill prevents sticking and helps the scallops release when they’re ready to flip.
• High heat: Cook scallops on a very hot surface so they brown quickly without overcooking the center.
• No overcrowding: Give scallops space on the grill so heat circulates and you achieve a good crust.

How to thaw scallops

For best texture, transfer frozen scallops from the freezer to the refrigerator the night before and let them thaw for at least 8 hours. If you’re short on time, place scallops in a colander and run cool water over them for 5–7 minutes, turning them gently until thawed.

Can you grill frozen scallops?

It is not recommended to grill scallops frozen. Thawing first ensures even cooking and reduces the risk of a rubbery texture. Use one of the thawing methods above before grilling.

What to serve with scallops

The arugula and grilled corn salad in this recipe makes a light, bright accompaniment. If you want to add a larger side, consider options that complement the scallops’ richness: creamy risotto, roasted cauliflower salad, a crisp Italian salad, or a simple bowl of buttered or herbed rice. Vegetables and light grains pair especially well.

More seafood recipes to try

Try these other seafood ideas when you want variety:

• Garlic Lime Grilled Shrimp
• Grilled Mahi Mahi Fish Tacos
• Miso Salmon
• Baked Chilean Sea Bass with Pesto
• Bruschetta Salmon
• Lobster Tacos