Barbecue Scallops in the Shell: A Showstopper Summer Starter
- Eliane Muskus
- Jun 4
- 3 min read
Grilled scallops served in their shells with a sizzling garlic-herb butter sauce—simple, elegant, and unforgettable.
🔥 Want to impress your guests without spending hours in the kitchen? These barbecue scallops in their shells deliver restaurant-level elegance with zero fuss.
🐚 Barbecue Scallops in the Shell – A Gourmet BBQ Moment
If there’s one dish that always stops guests in their tracks—it’s this one. Scallops grilled in the shell are as beautiful as they are delicious. There's something undeniably special about watching them bubble in hot garlic-herb butter over open flames. It's theater, flavor, and simplicity in one gorgeous bite.
This was a favorite in my private dining events and always earned a round of “oohs” and “aahs.” It's a dish that looks luxurious but is deceptively easy to prepare—ideal for summer dinners, beach BBQs, or even romantic evenings at home.
📌 Why You’ll Love This Recipe
✔️Ready in under 10 minutes
✔️Perfect for summer BBQs or gourmet starters
✔️Elegant, low-effort, and always a hit
✔️Can be prepped ahead and grilled last-minute
✔️Pairs beautifully with chilled white wines or rosé
Barbecue Scallops in the Shell with Garlic-Herb Butter
✨ A showstopper dish with bold summer flavor, restaurant-style presentation, and effortless prep.
Serves: 4
Prep Time: 10 minutes
Grilling Time; 5-6 minutes
🛒 Ingredients
8 large scallops in the shell (cleaned, top shell removed – ask your fishmonger)
Salt & freshly ground black pepper
50 g (3.5 tbsp) unsalted butter
2 garlic cloves, very finely minced
1 tbsp fresh flat-leaf parsley, finely chopped
Zest of ½ lemon
1 tsp lemon juice
Lemon wedges to serve
Optional: a splash of dry white wine or a pinch of smoked paprika or chili flakes
🧈 Garlic-Herb Butter Sauce
In a small saucepan or heatproof bowl:
1. Melt the butter gently over low heat.
2. Stir in garlic, parsley, lemon zest, lemon juice, and optional paprika or chili.
3. Add a pinch of salt and a turn of fresh pepper.
4. Simmer just for a few seconds—don’t let the garlic brown.
5. Keep warm and reserve.
📌 Tip: You can make this ahead and reheat gently before grilling.
🔥 How to Grill Scallops in the Shell (Without Overcooking)
1. Preheat the Grill
Heat your BBQ to medium-high. If using charcoal, wait until the coals turn ashy. Scallops cook quickly, so you want even heat without flare-ups.
2. Prepare the Shells
Place one scallop in each deep half shell. Drizzle a spoonful of the warm garlic-herb butter over each one. Place the shells directly on the grill.
3. Grill Gently
Close the BBQ lid if possible and grill for 4 to 6 minutes, just until the scallops are opaque and slightly springy to the touch. Do not flip.
Small scallops = ~3–4 minutes
Larger ones = ~5–6 minutes
Watch closely—overcooking turns them rubbery fast.
4. Serve Immediately
Remove carefully (use tongs or a spatula) and place on a serving platter. Spoon over any remaining sauce and serve with lemon wedges and fresh herbs if desired.
👩🍳 Pro Tips to Keep Them Succulent
✅️ Use dry scallops, not ones soaked in preservatives—they release less liquid and sear better.
✅️ Don't walk away while grilling—they're done in minutes.
✅️ Serve hot straight from the grill. If prepping for a crowd, have everything ready and grill just before serving.
🌿 The Secret Is in the Sauce
The sauce is everything—think melted butter, finely minced garlic, chopped parsley, a splash of white wine or lemon juice, and a tiny hint of chili or smoked paprika for depth. As the scallops grill, this buttery elixir seeps into the shell, turning each bite into something truly unforgettable.
🔪 Chef’s Tip
Use dry-packed scallops and real shells (not the disposable kind) for the full effect. If you're sourcing fresh scallops in the shell, ask your fishmonger to clean them, or do it yourself and reserve the deepest half of the shell for grilling.
🍷 Wine Pairing Suggestion
These scallops pair beautifully with a crisp Sancerre, Vermentino, or Albariño. If you prefer bubbly, a dry Crémant de Loire or Champagne cuts right through the richness.
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