Grilled Scallops Recipe on the Golden's Cast Iron Cooker

Grilled Scallops Recipe on the Golden's Cast Iron Cooker

If you’re in the mood for a fast, light meal, you’ll love my Grilled Scallops Recipe. I love changing things up in my kitchen, and seafood is fun to grill. These scallops are seasoned with my decadent Garlic Butter Rub and bright Citrus Rub. This winning combination creates a flavor palate better than any steak house. 

My Grilled Scallops Recipe comes together in about 10 minutes, giving you time to make a cocktail and perhaps a side dish. If you’re looking to impress a date, this is one of the best recipes. 

Grilled Scallops Recipe on the Golden’s Cast Iron Cooker

If you’ve never had grilled scallops before, you haven’t truly lived. The scallops are kissed with the perfect amount of smoke that complements the seasonings. Any additions enhance the flavor of the seafood without overpowering its natural flavors. If cooking seafood has you intimidated, relax. This recipe comes out perfect every time. 

The Ingredients

Five-ingredient dinners make life simple, even when the food is gourmet. I’m sure you already have some of these things in your kitchen. If not, here’s what you need to add to your grocery list.

  • Heath Riles BBQ Garlic Butter Rub. This ingredient combines garlic, salt, pepper, butter, and a little jalapeño for one unforgettable experience. I use it on chicken, pork, seafood, veggies, and even popcorn. I know you’ll love it just as much! 
  • Heath Riles BBQ Simple Citrus Rub. My Citrus Rub is more robust than citrus zest and juice yet tastes authentic. It adds a bright, cheery flavor to chicken and seafood. You can even add a dash to your vinaigrettes. 
  • Scallops. Look for scallops that haven’t been brined in additives. These tend to sear better and are less likely to grow tough. Though scallops sound fancy, you can find them at most well-stocked grocery stores. 
  • Olive Oil. I usually use mustard as my binder, but as you can tell, it wouldn’t have meshed well with seafood. Olive oil helped the seasonings stick without removing the flavor profile I was trying to achieve. 
  • Butter. A little butter goes a long way and adds so much moisture to the scallops. Butter and scallops are a great combination that’s stood the test of time. It gives this recipe a little Old Bay flavor. 

The Smoker Setup

Here’s the main equipment I used for this recipe. You can find more of my favorite grilling accessories in the equipment and tools section.  

  • Goldens’ Cast Iron Cooker. I used the Goldens’ Cast Iron Cooker for this recipe. This setup will last years and never lose its ability to hold heat. If you have a small space, this pit is perfect. It even has plenty of room for prepping your recipes. If you make lots of steaks, you’ll love the searing plate. 
  • Royal Oak Charcoal. I stoked the Goldens’ with Royal Oak Charcoal and Tumbleweeds. This winning combination creates a pure smoke with no fillers. If you’re trying to cut down on chemicals, you’ll appreciate this brand! 

The Process for Grilled Scallops

You can find a detailed demonstration of this recipe in the recipe card and video at the bottom of this post. For now, here’s a quick rundown of how I pulled this recipe together. 

  • Fire up the Goldens’. I stoked the Goldens’ with Royal Oak Charcoal and fired it up to the 450℉-500℉ range.
  • Add binder and seasoning. I drizzled the scallops with olive oil and rubbed it in. Then, I added a heavy layer of my Simple Citrus Rub, followed by a little Garlic Butter Rub. I flipped the scallops over, and repeated the process on the other side. 
  • Grill the scallops. Once I seasoned the scallops, I added some butter and olive oil to a cast iron pan, then set it on the Goldens’ to heat up. I placed the scallops on the pan, then let them go for 3-4 minutes a side until they were nice and golden. I knew the scallops were done when they hit the 125℉-130 ℉ range. 
  • Serve. I took the scallops off the grill and finished them with a sprinkle of Garlic Butter Rub, followed by a squeeze of lemon juice. I garnished the plate with a sprig of parsley and dug in. 

The Results

The tasty butter notes were enhanced by the fresh lemon juice. These scallops were juicy, tender, and perfectly cooked. The little bit of heat on the back end was just enough to keep things interesting. 

Serving Suggestions for Grilled Scallops

These scallops are fabulous on their own, but sometimes you want a total feast. You can serve this dish with crusty bread, a Caesar salad, or add one of my favorite steak recipes for good measure. 

Storing Leftover Grilled Scallops

If you have leftovers, keep them in the fridge for 3-4 days. When reheating the scallops, you’ll want to add butter, water, or other liquid to your pan; otherwise, the scallops could dry out. 

Equipment and Tools

Goldens' Cast IronRoyal Oak Charcoal, cutting board, instant-read meat thermometer, olive oil dispenser, cast iron skillet

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