Grilled Scallops

Recipe Date: October 17, 2019
Serving Size: 6
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Simple, pure ingredients really shine in this dish. Our “Flores Blanc” Sauvignon Blanc, is a natural partner for this gorgeous pairing.


  • 12 large diver scallops, cleaned and dried (You will need the shells, which you can purchase online)
  • Freshly ground pepper and sea salt
  • 8 tablespoons salted butter
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • Juice of 1 large lemon
  • Pinch of chile flakes
  • Splash of white wine – just use the Flores Blanc that you’ll enjoy with dinner!
  • Large handful of fresh parsley
  • Lime wedges


Preheat a wood or gas grill, then sprinkle the scallops with freshly ground pepper and sea salt.

Make the garlic butter in a small saucepan, which you can do right on the grill or over medium heat, Melt the butter and oil, swirl around the pan to speed the melting, and once the fat begins to smoke, carefully add the garlic, lemon juice, chile flakes, and a pinch of salt and pepper. The longer those flavors hang out the better. Give the mixture a good stir, then set aside.

Place 2 scallops inside each shell set on a large pan. Splash each shell with a small amount of wine. Using tongs, place each shell directly on the preheated grill, carefully positioning the shells so they can’t tip over. Lower the lid of the grill and cook for 4 to 6 minutes, or until cooked through, turning the scallops in the shell halfway with tongs. Carefully remove the shells to a serving platter and drizzle 1 tablespoon of the melted garlic-chile butter over each one. Roughly chop and scatter the parsley leaves over the scallops and serve right away with the lime wedges for garnish. Enjoy with a glass of 2018 Flores Blanc.

Have some extra lemon or lime wedges on hand when serving, if anyone wants an extra squeeze of juice.

Chef’s note: This starter is equally delicious made with shrimp, or with both shrimp and scallops – an outstanding combo. For the combined version, use half a pound of large raw shrimp, peeled and deveined, with tails off, along with the scallops, and cook over the grill as described above.

By Chef Robin Goldstein, from her book, Simply Delicious Wine Country Recipes. Photo by Tenley Fohl.