Grilled Garlic Parmesan Crusted Scallops

Grilled Garlic Parmesan Crusted Scallops

Matt W.

"An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak."
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35 m servings 482 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 691 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
  2. Pour olive oil into a shallow bowl.
  3. Rinse scallops under cold water, then dip into the olive oil.
  4. Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
  5. Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
  6. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  7. Brush the scallops lightly with more olive oil.
  8. Grill on the preheated grill until golden brown on both sides, about 5 minutes.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients and olive oil. The actual amount of the breading and oil consumed will vary.


Read all reviews 5
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I am going to try this dish tonight, but w/3 changes: i'll use tilapia filets AND a grill pan on my stovetop, then i will use garlic and salt separately. One thing that is missing in the direct...

This was great! But, I had a problem with getting the panko (not breadcrumbs) and the Parmesan Cheese to stick once on the grill. The grill was cleaned and oiled. Any ideas? Thanks

I did the recipe as written, however I placed the scallops in a shallow pan sprayed w/cooking spray and cooked them on the grill that way, turning them over once with a spatula. They were delici...

Despite the beautiful golden color, the breading was soggy and mushy. Yuck! The flavor was good, but I'm not sure I would attempt this one again. If I did, I would try using butter instead of ...

I thought this was wonderful!!! I made it exactly as described, no changes, and it was delicious. Scallops on skewers were a little tricky, but I even got the "grill marks" on the scallops. W...

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