Chargrilled Scallops
5 minutes
PREP TIME
7 minutes
COOK TIME
2-3 people
SERVINGS
Chargrilled Scallops
matblak
2-3 people
5 minutes
7 minutes
British
Sweet heat meets the sea.
These shell-on scallops are seared until golden, dusted with Texas Red and lightly glazed with pineapple maple spritz for a balance of smoke, sweetness and gentle chilli warmth. Fast to cook. Big on flavour.
Ingredients
6–8 fresh scallops, cleaned and left in shell
1 tbsp olive oil
1 tbsp Texas Red seasoning
2–3 light spritzes Maple Smoked Pineapple Vinegar
Small knob of butter (optional)
Fresh coriander or micro herbs (optional)
Lime wedges to serve
Directions
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Preheat BBQ to high heat with a direct cooking zone.
Pat scallops completely dry.
Lightly coat with olive oil.
Season evenly with Texas Red.
Place scallops directly on the grill grate, shell side down.
Close the lid and cook for 4–6 minutes.
During the final minute, lightly spritz with Maple Smoked Pineapple Vinegar.
Add a small knob of butter into each shell if desired.
The scallops should be opaque around the edges with a slight translucency in the centre. You want light caramelisation on the surface and gentle bubbling in the shell. They should feel firm but still springy. Overcooked scallops become tight and rubbery.
Remove immediately once just cooked.
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Preheat oven grill to high.
Place scallops on a baking tray, shell side down.
Grill for 4–6 minutes.
Spritz during the final minute and finish with butter if using.
Serve straight from the shell with lime wedges and fresh herbs. Pair with grilled sourdough, charred corn or a light citrus salad. Ideal as a seafood starter before steak, fajitas or quesadillas.
