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Grilled Scallops Recipe in Parchment


  • 1lb Fresh Scallops size U10
  • ½ cup Sun Dried Tomatoes chopped
  • 6 cloves garlic minced
  • 1 Shallot finely diced
  • ½ cup Fresh Parsley chopped
  • 1 Lemon quartered
  • ½ cup Olive Oil
  • Kosher Salt
  • Cracked Black Pepper


  1. Prepare Big Green Egg or other charcoal grill for indirect cooking 375-400⁰.
  2. Fold 1 sheet of parchment paper in half creating 2 sides.
  3. Drizzle Olive Oil over one side of the paper.
  4. Layer half of the sun dried tomatoes, garlic, shallot, and parsley on the oiled side. Reserve the remaining ingredients for the 2nd pouch.
  5. Squeeze lemon over the mixture and arrange 5 scallops on top.
  6. Season with Kosher Salt, Cracked Black Pepper, and a drizzle of olive oil.
  7. Fold the parchment paper edges together creating a closed pouch.
  8. Repeat this process for the remaining ingredients.
  9. Place each pouch on the grill and cook for 20 minutes.
  10. Remove from grill and carefully cut a slit down the middle of the parchment paper for serving.
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