Traeger Grilled Scallops take on just a touch of smoke in this wood-fired cook method, but still with the traditional scallop taste. If you like to keep the grill marks going, you can skewer these and skip the cast-iron pan, but I think it is a fabulous combination to cook these in butter that becomes delicious and browned.
Traeger Grilled Scallops
If you are looking for a fantastic seafood meal, this is for you. Scallops are rich and delicious. They are also much easier to make than you might think.
In the summertime, I am all about NOT heating up my house. So instead of firing up my stove or oven, I love utilizing the grill. You all know by now that I LOVE to make dinner with my Traeger and today we are going to make my Traeger Grilled Scallops. You and your whole family will love this fast and easy meal!
What are scallops?
Scallops are kind of a weird little thing! The part we eat is the “adductor muscle”. Scallops are bivalves, a class of mollusks. The part that we call scallops are found right in the middle. Although everything in the scallop is edible, this little round piece of muscle is what is most sought after. These tender and rich scallops are worth the (sometimes) hefty price tag that comes with them.
Scallops are found in every ocean in the world. Sea scallops are found in the sea. Because they are in a bigger body of water, and generally deeper, they grow to larger sizes than their Bay Scallop relatives. They average about one and a half inches in diameter.
Bay scallops are usually found in shallower water and in bays. They are usually much smaller but are a tad bit sweeter. I prefer the sea scallop myself.
Bay scallops are hard to find because of the nature in which they are harvested. They dredge the ocean floor and this is hard on other sea life that is present. Scallops cannot live outside the ocean so they are usually harvested right away and then the meat is put on ice.
Both bay scallops and sea scallops can be a little tough if overcooked, so you’ll want to be careful when cooking them.
Scallops are high in protein and naturally low in fat.
What should I serve with scallops?
You can’t go wrong with rice. Try it with my Instant Pot Basmati Rice. Or if you prefer pasta, you can try it with some garlic linguine. Sometimes I like to just eat these right as they come off the grill. Make a salad and get a loaf of french bread and dinner is done! My homemade Cheddar Bay Biscuits are also wonderful with these!
What is great about this recipe is that you should have everything you need besides the scallops on hand. This makes for an easy dinner! We can’t be gourmet every night. But with this recipe, everyone will think you are! 😉
How to Grill Scallops
All you need is garlic salt, and pepper to taste, kosher salt, and a little lemon juice. Put it in a cast iron pan with a little butter in the bottom of your pan, and put it on your Traeger at 400 degrees. You will want to almost sear these. These won’t take long so watch this carefully!
- 2 pounds sea scallops, patted dry with paper towels
- 1/2 teaspoon garlic salt
- 1 - 2 teaspoons kosher salt
- dash white pepper
- 4 tablespoons salted butter
- squeeze lemon juice
Preheat your grill to 400 degrees with your cast iron pan inside.
Sprinkle your garlic salt, salt, and pepper over both sides of your scallops.
Place the butter into the preheated cast iron pan along with the scallops. Close the lid and cook for 7-8 minutes.
Flip the scallops over once, close the lid, and cook another 7-8 minutes.
Carefully remove from the grill, and squeeze with lemon juice. Serve immediately.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 177 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 62mg Sodium: 1430mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 23g