Traeger Grilled Scallops get a gentle kiss of smoke in this simple pellet-grill recipe and are served scampi-style. They’re excellent piled over pasta, served with rice, or enjoyed on their own as an elegant, quick meal.
Traeger Grilled Scallop Scampi
If you want a standout seafood dinner that’s quick to prepare, these grilled scallops are a perfect choice. Scallops have a naturally rich, buttery flavor and cook extremely fast, making them ideal for grilling. This recipe keeps things simple — a light seasoning, a butter bath in a cast iron pan, and just enough heat and smoke to enhance their sweetness without overpowering it.
In warm months I avoid heating my kitchen and prefer to cook outside on the grill. A wood-fired pellet grill like a Traeger adds a subtle smoky note that complements seafood beautifully. We cook a lot of fish and shellfish, and the method here preserves scallops’ silky texture by cooking them gently in melted butter rather than searing dry in a pan.
We source many of our proteins by mail these days, including scallops. Mail-order seafood can be a convenient option if fresh local scallops aren’t available near you, and it allows consistent quality throughout the year. Whatever the source, make sure the scallops are dry-packed (not soaked in phosphates) and patted dry before cooking so they brown and cook evenly.
What are scallops?
Scallops are bivalve mollusks harvested worldwide. The portion we eat is the adductor muscle — a tender, round piece of meat found at the center of the shell. Scallops vary in size and flavor depending on species and habitat. Sea scallops, harvested from deeper waters, are larger and commonly sold in supermarkets; bay scallops are smaller and often sweeter. Regardless of type, scallops are best when cooked briefly to avoid toughness — they should be opaque in the center but still tender.
Because scallops cannot survive out of water, they are typically handled and chilled immediately after harvesting. When shopping, look for scallops with a fresh, briny scent and a firm texture. Avoid scallops that smell overly fishy or chemically treated.
What to serve with scallops
Scallops work well with simple sides that let their flavor shine. Try them over a bed of rice, tossed with garlic and herbs; spoon them over garlic linguine for a classic scampi-style plate; or serve with crusty bread and a green salad. Steamed vegetables, roasted asparagus, or a light lemony risotto also complement scallops nicely. For a casual dinner, enjoy them straight from the grill with a squeeze of fresh lemon.
A simple green salad and a warm loaf of bread make an easy, satisfying meal. If you like biscuits, a savory cheesy drop biscuit pairs well with the buttery scallops.
More recipes to love
- Easy Seared Sea Scallops
- Traeger Bacon-Wrapped Scallops
- Traeger Grilled ButcherBox Scallops
- Traeger Seafood Alfredo
- Old Bay Buffalo Sauce
Traeger Grilled Scallops
These scallops pick up a hint of smoke from a wood-fired grill while staying tender and delicate thanks to a butter bath in a cast iron pan. Quick, flavorful, and perfect for a summer cookout.
5 minutes
15 minutes
20 minutes
Ingredients
- 2 pounds sea scallops, patted dry with paper towels
- ½ teaspoon garlic salt
- 1–2 teaspoons kosher salt, to taste
- Dash of white pepper
- 4 tablespoons salted butter
- Squeeze of fresh lemon juice
Instructions
- Preheat your pellet grill to 400°F (about 200°C) with a cast iron pan inside to heat up.
- Pat the scallops dry again if needed. Sprinkle garlic salt, kosher salt, and a dash of white pepper over both sides of each scallop.
- Place the butter into the preheated cast iron pan so it melts, then add the scallops. Close the grill lid and cook for 5–6 minutes.
- Flip the scallops once, close the lid, and continue cooking another 5–6 minutes. Scallops are done when the centers turn opaque and they feel firm but still springy.
- Remove carefully from the grill, squeeze a little lemon juice over the scallops, and serve immediately.
Cooking tip: Avoid overcooking—scallops become tough and rubbery if cooked too long. Using a hot cast iron pan with butter helps them stay moist while gaining a light caramelization and smoky flavor from the grill.
Nutrition Information
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 177
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 62mg
Sodium: 1430mg
Carbohydrates: 6g
Protein: 23g
Storing and reheating: refrigerate leftover scallops in an airtight container for up to 2 days. Reheat gently in a warm oven or quickly in a skillet with a bit of butter to preserve texture. Scallops are best the day they’re cooked, but proper storage will help maintain their flavor if you need to save some for later.
Variations: add minced garlic and a splash of white wine to the butter bath for extra depth, or finish with chopped parsley and a pinch of red pepper flakes for a touch of heat. For a richer dish, toss the finished scallops with cooked pasta and a handful of grated Parmesan.