Barbecued Scallops with Butter and Lemon

    25 min

    This is a simple, quick and delicious preparation for scallops.

    67 people made this

    Serves: 6 

    • 175g (6 oz) butter
    • 1 onion, chopped
    • 3 cloves garlic, chopped
    • 4 tablespoons fresh lemon juice
    • 1 pinch salt
    • 675g (1 1/2 lb) sea scallops
    • handful chopped fresh parsley

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat barbecue for medium heat.
    2. Melt butter in a saucepan over medium heat. Add onion and garlic, and cook until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
    3. Thread scallops onto skewers, or use a wire basket. Cook on barbecue for about 3 minutes per side.
    4. Return butter mixture to saucepan, and bring to the boil. Reduce heat to low, and keep warm while scallops cook. Toss with cooked scallops, sprinkle with chopped parsley and serve.

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    Reviews in English (52)


    I have to say this is by far the best recipes I have found for scallops. I read all the reviews as I always do and yes there are postive and negative always but that didn't scare me away.I think the taste is fabulous. I use jarred lemon juice a little less then 1/4 cup, I use a butter subsitite,smart butter 1/3 cup, fresh parsley I grew,and the rest of ingrediants on the list.I kept mine in the simmered marinade juice for probably 5 or more minutes and let sit in a bowl after taking them out of juice prob 20 minutes before grilling because I didnt have skewers and hub went to the store to get them. I then reheated remaining marinade adding more butter and little more onion heated for another 5 to 10 min on simmer. Grilled the scallop on the grill 4 or so mins realizing they were sticking so I placed them in a disposable grill metal pan, and cooked a total of 8 more mins . They were absolutely perfect.I tested for doneness making sure white and right texture.I served mine over steamed white rice placed scallops on top poured on marinade that had simmered and a side of garlic broccoli. My hub ravved saying how good these were, better than a resturaunt and alot more of it. We used large sea scallops btw.Enjoy  -  09 Jun 2008  (Review from Allrecipes US | Canada)


    This recipe was simply amazing and everyone loved it. It's simple enough to prepare, and tastes like you put a lot into it.I served with a loaf of french bread to soak up the leftover marinade. Instead of skewering the scallops and risking losing the smaller pieces, we put them in a double-sided grate with a handle on it. It makes it easier to turn them, and uses much less time than skewering.  -  13 May 2002  (Review from Allrecipes US | Canada)


    These were pretty good. I probably wouldn't make them again because they taste much like pan fried scallops in butter, therefore there was too much work to get that simple taste.  -  17 May 2003  (Review from Allrecipes US | Canada)