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Grilled Beer Butter Scallops with Cherry Salsa

5 from 1 vote



  • 1 lbs colossal or jumbo scallops
  • 2 tablespoons salt
  • 1 cup (8oz) beer pale lager, pilsner, wheat beer
  • 4 tablespoons (57g) butter, melted
  • ¼ cup (2oz) beer
  • Creamy polenta or rice for serving


  • cup (½ lbs) pitted and quartered Bing cherries
  • 1 jalapeno seeded and minced
  • 2 tablespoons (25g) minced shallots
  • 2 tablespoons (4g) minced cilantro
  • 1 tablespoon (15g) lime juice
  • pinch salt


  • In a large bowl add the scallops. Fill with water, drain. Repeat until the water is no longer milky. Drain the water off, leave the scallops in the bowl.
  • Sprinkle with salt and cover with beer. Refrigerate for 2 to 12 hours. Rinse and drain. Add to a stack of paper towels to fully dry the scallops.
  • Combine all the salsa ingredients in a bowl, chill until ready to use.
  • Preheat a grill (or grill pan) to medium high.
  • Stir together the butter and the beer. Brush the scallops liberally.
  • Place on the grill (or grill pan), brush again with butter. Flip when grill marks appear, cook on the other side until grill marks appear.
  • Serve topped with cherry salsa.