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+ servings
grilled scallops on skewers.

Grilled Scallops with Raspberry-Chili sauce

These grilled scallops are deliciously sweet, with a little spice, and finished with caramelized edges from the grill! Marinated in a tasty raspberry chili flakes sauce that is the perfect complement to the tender scallops.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings with side dishes
Calories 217kcal
Author Toni Dash


  • gas grill


  • 3 tablespoons olive oil extra virgin
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons raspberry preserves/jam
  • 1 garlic clove peeled & minced
  • 1 tablespoon fresh basil minced
  • ½ teaspoon sea salt
  • ½ teaspoon oregano
  • ¼ teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 pound sea scallops side muscle removed*


  • In a medium bowl, whisk together olive oil, red wine vinegar, honey, raspberry jam, garlic, basil, salt, oregano, pepper, and red pepper flakes. Reserve a tablespoon or two of the marinade/ dressing for drizzling on the scallops after grilling.
  • Add the scallops to the bowl with marinade and toss to coat. Cover and place into the refrigerator for 15 minutes.
  • Preheat grill to 375℉. Brush with a wire grill brush to clean the grates and oil the grates well.
  • Thread scallops onto skewers leaving a small space between each one. Discard the marinade in the bowl.
  • Place directly on the prepared grill grates for 2-3 minutes on each side (first side, flip over and second side). Total grill time around 5 minutes depending on the size of the scallops.
    When done the scallops will become opaque. Do not overcook.
  • Remove them from the grill and drizzle with the reserved marinade/dressing. Serve immediately.


How to remove the muscle. Most scallops have been prepared at the store and will have the muscle removed. Should you purchase scallops with the muscle still intact, here is how to remove it before beginning the recipe: to remove the side muscle, feel for a dense knot at the edge of the scallop and gently pull it away from the rest of the body. Discard it. 
Using skewers. Skewers ensure the little scallops do not fall between the grill grates and are cooked evenly through rotating the skewers. Metal or bamboo skewers (wooden skewers) both work. We prefer flat skewers which lessen rotation of the scallops and more even cooking. If using bamboo soaking is not necessary. Place a folded piece of foil underneath the exposed bamboo to eliminate burning of the skewer.
How to store leftovers
This recipe is best fresh but you can store cooked scallops in an airtight container in the refrigerator for up to 4 days. 
How to reheat scallops
You can reheat these three ways:
Microwave. Not our preferred method, but add a splash of water to a bowl and cover, microwave for about 60 seconds or until warmed through. The scallops can over cook and become rubbery with this method so keep a close eye on them.
Stove top. Melt a few tablespoons of butter or oil over medium heat and add the scallops, toss in the butter or oil until warmed throughout.
Grill. Preheat your grill to medium heat and cook on each side for 30-60 seconds, or until warmed throughout.


Calories: 217kcal | Carbohydrates: 17g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 739mg | Potassium: 259mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 72IU | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 1mg