Grilled Scallop Skewers

Grilled scallop skewers are smoky, zesty and rich with buttery citrus flavor. This easy seafood dish is perfect for summer grilling or an elevated weeknight dinner.

You might like to try Instant Pot vegetable soup or maybe slow cooker vegan miso ramen soup. And you can’t go wrong with shrimp linguine.

Why You’ll Love It

Full of flavor: Citrus, garlic and herbs bring bold, bright notes to every bite.
Easy to prep: Minimal chopping and straightforward steps make this ideal for any skill level.
Elegant but simple: Looks restaurant-worthy, but it’s easy enough for a casual meal.
Perfect for grilling: The skewers cook quickly and hold up beautifully over high heat.

Grilled Scallop Skewer Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Scallops: The star of the dish, tender and naturally sweet. You can use frozen scallops if you thaw them and dry them well before proceeding with the recipe.
Salted butter: Creates a rich, velvety base for the citrus glaze.
Heavy cream: Adds body and smoothness to the butter sauce.
Garlic: Both minced and crushed for layered depth of flavor.
Shallot: Adds a mild onion note that complements the citrus.
Oranges: Provide both juice and zest for a bright, tangy twist.
Sea salt: Enhances and balances the richness of the butter.
Fresh herbs: Cilantro brightens the dish and adds a pop of color.
Black pepper and red pepper flakes: Add heat and depth without overpowering the seafood.
Olive oil: Helps carry the citrus flavors and coats the scallops for even grilling.
Black peppercorns: Lend a subtle, earthy spice to the marinade.

How to Make BBQ Scallop Skewers

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Smoke the citrus butter: Combine butter, cream, garlic, shallot, orange juice, salt, cilantro and pepper in a saucepan and smoke.
Marinate the scallops: Mix orange juice, olive oil, zest, garlic and peppercorns, then add scallops and chill.
Preheat the grill: Remove the butter from the smoker and increase the grill heat to high.
Skewer the scallops: Thread scallops onto skewers and brush with citrus butter.
Grill and glaze: Cook scallops on each side, brushing with more butter as they grill.
Garnish and serve: Finish with chopped cilantro and extra citrus butter on the side.

Substitutions and Variations

Use lemon instead of orange: For a sharper citrus profile.
Swap herbs: Try parsley or basil if cilantro isn’t your thing.
Make it spicy: Add more red pepper flakes or a dash of hot sauce to the butter.

Serving Suggestions

As an appetizer: Enjoy these scallop skewers as an appetizer, perhaps before a fishy main course like pistachio crusted salmon or sheet pan Mediterranean cod.
As the main dish: You can pair the skewers with a peach panzanella salad or perhaps gouda and cream cheese corn or one of these air fryer side dishes.

How to Store Grilled Scallop Skewers

Store: Let the scallops cool and then put them in an airtight container and refrigerate. They should be fine for up to 3 days.
Freeze: You can freeze cooked scallops in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: Don’t use the microwave to warm them back up as this makes scallops rubbery. I recommend warming them up in a skillet over a low heat, adding some butter or seafood broth to keep them moist.