• Cooking Time: 4
  • Servings: 4
  • Preparation Time: 35


I got this from Weber's Big Book of Grilling and it is makes the best tasting scallops I've ever had, and I love scallops!


  • 1/2 cup find dry plain bread crumbs (I use Italian bread crumbs)
  • 1/4 cup of finely grated Parmigiano-Reggiano cheese (I use Asiago or Romano sometimes as well.)
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 20 large sea scallops
  • 2 tbsp extra virgin olive oil
  • For the garnish:
  • 1/2 cup loosely packed fresh Italian parsley leaves, finely chopped (I usually use two cubes of the fresh frozen cilantro that I keep in my freezer.)
  • 2 tbsp lemon zest
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice


  • To make the coating:
  • Combine the coating ingredients on a plate and mix with your fingers.
  • Wash the scallops and remove the small, tough side muscle.
  • Pat the scallops dry with paper towels and place in small bowl.
  • Add the olive oil and mix to coat.
  • Dip the scalllops in the coating, turning to cover evenly.
  • Gently press the crumbs onto the scallops.
  • Place the scallops in a single layer on a clean plate.
  • Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.
  • To make the garnish:
  • Mix the parsley, lemon zest, lemon juice and olive oil together in a small bowl.
  • Spray the scallops with olive oil.
  • Place on grate 1 - 2 inches apart and grill over Direct High heat for 2 minutes on each side.
  • Remove from the grill and spoon the garnish onto each scallop.
  • Serve immediately.

Categories: Barbecue  High Protein  Shellfish 

Author Credit: Weber Big Book of Grilling

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