# Grilled Scallop Skewers with Chimichurri and Lemon > Quick, bright grilled scallop skewers topped with a zesty chimichurri and a squeeze of fresh lemon. These skewers grill in minutes, making them perfect for summer cookouts or a fast, impressive weeknight meal. Canonical URL: https://www.topshelf.recipes/recipes/grilled-scallop-skewers-chimichurri-lemon ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe Scallops are one of those ingredients that reward speed and restraint: a high-heat kiss and a brief rest are all they need to sing. This recipe pairs that sweet, briny tenderness with a bright chimichurri — equal parts herb lift and acidic lift from the red wine vinegar — and a finishing pop of lemon zest. The contrast is what makes it work: caramelized, slightly smoky edges from the grill against a cool, textured herb sauce that doesn’t overwhelm the delicate scallop flesh. I designed these skewers to be both impressive and practical. Threading scallops keeps them from falling through grates, shortens active cooking time and makes for easy serving at a backyard party, while the cilantro-parsley mix in the chimichurri ensures a layered, slightly tropical flavor that complements rather than competes with shellfish. If you’re feeding a small crowd on a weeknight or looking for a standout appetizer for guests, these skewers deliver bright, restaurant-worthy flavor with minimal fuss — just be vigilant about dryness and timing, because scallops reward attention more than long marinades. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 8 minutes - Total Time: 23 minutes - Servings: 6 - Difficulty: Easy - Category: Grilling ## Ingredients ### Prep scallops and skewers - 1 1/2 lb Sea scallops, side muscle removed - 8 skewers Wooden skewers (soaked 20 minutes) or metal skewers ### Make the chimichurri - 1/2 cup Extra-virgin olive oil - 1 cup Fresh flat-leaf parsley, packed - 1/2 cup Fresh cilantro, packed - 3 cloves Garlic cloves - 2 tbsp Red wine vinegar - 1/4 tsp Red pepper flakes - 1 tsp Kosher salt ### Finish and serve with lemon - 1 large Lemon (for wedges and a little zest) ## Instructions ### 1. Make the chimichurri In a food processor or by hand in a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and 1/2 teaspoon of the kosher salt. Pulse or finely chop until the mixture is well combined but still a little textured. Taste and adjust salt or vinegar as needed; set aside at room temperature so flavors meld while you prep the scallops. ### 2. Prep scallops and skewers Pat scallops very dry with paper towels and remove any tough side muscles. Thread 3–4 scallops onto each skewer, leaving a little space between pieces so heat circulates; season lightly with the remaining kosher salt if desired. If using wooden skewers, make sure they've been soaked for at least 20 minutes to prevent burning. ### 3. Preheat and oil the grill Heat your grill to high (about 450–500°F / 230–260°C) and oil the grates well to prevent sticking. Just before grilling, brush both sides of the skewered scallops with a little olive oil to encourage a quick sear. Keep a clean plate nearby for finished skewers. ### 4. Grill the scallops Place skewers on the hottest part of the grill and cook 1½–2 minutes per side until the scallops are opaque through the center and have a golden sear. Avoid overcooking — scallops go from tender to rubbery quickly. Transfer to a platter and let rest 1–2 minutes. ### 5. Finish and serve with lemon Spoon generous amounts of chimichurri over the warm skewers and grate a little lemon zest over the top; serve with lemon wedges for squeezing. Serve immediately so the scallops stay juicy and the chimichurri is fresh and bright. ## Nutrition Estimated nutrition per serving (1½ skewers): - Calories: 340 kcal - Protein: 27.4 g - Carbohydrates: 6 g - Fat: 22.3 g - Saturated Fat: 3 g - Trans Fat: 0 g - Fiber: 1.3 g - Sugar: 2.7 g - Added Sugars: 0 g - Cholesterol: 54 mg - Sodium: 562 mg - Potassium: 259 mg - Calcium: 81 mg - Iron: 2.5 mg - Vitamin D: 0.8 mcg ## Tips ### Dry Scallops Thoroughly Pat them very dry before skewering; moisture steams instead of sears and prevents a golden crust. ### High Heat, Short Time Sear on the hottest part of the grill for 1½–2 minutes per side to get color without overcooking the centers. ### Oil Grates and Scallops Brush both the grill grates and the scallops with oil to minimize sticking and encourage an even sear. ### Leave Space Between Thread 3–4 scallops with a little gap so heat circulates and each scallop cooks evenly. ### Zest at the End Grate lemon zest over the finished skewers right before serving for a fragrant, citrus lift without bitterness. ## Variations and Substitutions ### Spicy Lime Chimichurri Swap red wine vinegar for lime juice and add a chopped jalapeño for a brighter, spicier sauce that pairs beautifully with scallops. ### Swap to Bay Scallops Use bay scallops for bite-sized skewers or pan-sear them in a hot skillet without skewers, reducing cook time to 30–60 seconds per side. ### Smoky Red Pepper Twist Stir in 1 teaspoon smoked paprika and a tablespoon of roasted red pepper purée into the chimichurri for a smoky-sweet profile. ### Broil or Cast-Iron Sear If you don’t have a grill, broil the threaded scallops on a lined sheet 3–4 inches from the element or sear individually in a smoking-hot cast-iron pan. ## Notes This recipe shines at backyard barbecues and al fresco dinners — scallops cook fast, so expect a juicy interior and a nicely seared exterior. Home cooks will love the bright chimichurri that lifts the sweet brininess of the scallops. ### Storage and Make-Ahead Store leftover scallops and chimichurri separately in airtight containers in the refrigerator for up to 48 hours; the scallops will keep best when chilled quickly. Reheat scallops briefly in a hot skillet for 30–60 seconds per side to warm through without overcooking, and bring chimichurri to room temperature or stir it before spooning it over warm scallops. Chimichurri also freezes well for up to 2 months in a sealed container or ice-cube tray; thaw in the fridge. ### Serving Suggestions Serve skewers on a warm platter with extra chimichurri in a small bowl and lemon wedges for squeezing. Complement with charred corn salad, grilled asparagus, or a simple herbed couscous to soak up the sauce; a crisp Sauvignon Blanc, dry rosé, or a citrus-forward pilsner will cut through the richness. ## Frequently Asked Questions ### How can I tell when scallops are done? Cooked scallops turn opaque and feel slightly springy to the touch; a thin opaque ring through the center is a good visual cue. Overcooked scallops become tough and rubbery, so err on the side of underdone by a few seconds and let them rest briefly. ### Do I need to remove the side muscle? Yes — that small rectangular muscle is tough when cooked and will detract from the texture; it peels off easily with your fingers or a paring knife. ### Can I make the chimichurri ahead of time? Absolutely; chimichurri actually benefits from a little time to marry flavors and can be made up to 3–4 days ahead. Store it refrigerated and bring to room temperature before serving for the best flavor. ### My scallops stuck to the grill — what did I do wrong? They were likely too wet, the grates weren’t hot enough, or the grates/oil were insufficient; dry the scallops thoroughly, preheat the grill until very hot, and oil both the grates and scallops just before cooking. ### Can I use frozen scallops? Yes — thaw them completely in the refrigerator, then pat dry well before grilling; avoid using scallops straight from frozen as excess moisture prevents a good sear. ## Related Recipes and Guides - [Quinoa and Black Bean Salad](https://www.topshelf.recipes/recipes/quinoa-black-bean-salad) - [Perfect Juicy Grilled Chicken Breasts (No Drying, 15 Minute Method)](https://www.topshelf.recipes/recipes/perfect-juicy-grilled-chicken-breasts-15-minute-method) - [Maple Mustard Glazed Grilled Chicken Thighs (Sweet Savory Weeknight BBQ)](https://www.topshelf.recipes/recipes/maple-mustard-glazed-grilled-chicken-thighs) - [Small Grill Alternatives to Beer-Can Whole Chicken: Spatchcock and Two-Zone Roast on the Grill](https://www.topshelf.recipes/recipes/small-grill-spatchcock-two-zone-roast) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Spicy Grilled Shrimp Skewers with Garlic Lime Marinade](https://www.topshelf.recipes/recipes/spicy-grilled-shrimp-skewers-garlic-lime-marinade) - [Trending Global Grill Mashups: 10 Cross‑Cultural Skewers & Street‑Food Techniques to Try This Season](https://www.topshelf.recipes/articles/trending-global-grill-mashups-10-cross-cultural-skewers) - [Trending Backyard Sauces for 2026: 12 Global Condiments to Slather, Mop & Serve with Grilled Food](https://www.topshelf.recipes/articles/trending-backyard-sauces-2026-12-global-condiments-to-slather-mop-and-serve) - [Zero‑Waste Seasonal Recipes: Turn Produce and Protein Scraps into Grilled & Campfire Favorites](https://www.topshelf.recipes/articles/zero-waste-seasonal-grill-campfire-scraps)