Cooking scallops on the BBQ is one of the easiest ways to turn great seafood into something memorable. The high heat, light smoke and quick cooking time bring out the natural sweetness of the scallops while keeping them beautifully tender.
The key is to keep things simple. When scallops are fresh and of good quality, they don’t need much more than a hot grill, a little butter or olive oil and a squeeze of lemon.
Why scallops work so well on the barbecue?
Scallops cook incredibly quickly, which makes them perfect for grilling over charcoal. The intense heat caramelises the outside while the inside stays soft and juicy. A light smoky note from the fire adds another layer of flavour without overpowering the scallop itself.
If you’re cooking Disco scallops in the shell, the shell acts like a natural little pan, holding in juices and butter while protecting the scallop from direct heat.
Cooking scallops in the shell
f you’re lucky enough to have scallops in their shells, the BBQ is one of the best ways to cook them. Several of our scallop options are available in the shell, but you can also buy the scallop meat in packs of twelve and pair them with shells separately, which are available here.
Place the scallops directly onto the grill in their shell over medium heat with a small knob of butter, a little garlic or herbs if you like. The scallop shell acts like a little pan whilst cooking. Close the lid if your BBQ has one and cook for around 4–5 minutes.
The scallop will gently poach in its own juices and butter, picking up just a touch of smoke from the fire.
When the scallop is opaque and just firm to the touch, it’s ready. be careful when handling the shell though, they will get very hot! We love to serve them in the shell too.
Cooking scallop meat on the barbecue
If you’re cooking scallop meat without the shell, you can either:
Heat the surface until very hot, add a little oil or butter and cook the scallops for around 1–2 minutes per side. You’re looking for a golden crust on the outside while the centre remains tender.
Overcooking is the only real danger - scallops should be just cooked through.
Simple Flavours That Work Brilliantly
Scallops pair beautifully with simple, punchy flavours. Try:
• Garlic butter
• Lemon and parsley
• Chilli and olive oil
• White port and butter
• Dill butter
The goal is always the same - complement the scallop, not overwhelm it.
A final tip for cooking scallops on the barbecue
Make sure your barbecue is properly hot before the scallops go on. A good sear and quick cooking time make all the difference between a tender, sweet scallop and one that turns rubbery.
Cook them quickly, serve them immediately and let the scallops do the talking.
Some of our favourite scallop recipes for the barbecue
The best scallops are those that are fresh, sweet and handled with care from the moment they are caught. At Rockfish we love using Disco scallops. They’re pot-caught using a pioneering seabed-safe method that avoids dredging, meaning the seabed stays protected and the scallops arrive in beautiful condition. The result is scallops that are consistently clean, naturally sweet and full of flavour. Because they’re handled carefully and landed regularly, Disco scallops give you the quality you want from a great scallop - perfect for simple cooking where their natural flavour can really shine.
