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  • 2 cedar planks
  • 8 U10/U12 dry-packed sea scallops
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 TBLS fresh chopped parsley, for garnish
  • 2 tsp orange zest, for garnish
  • 3 TBLS sweet orange marmalade
  • 2 TBLS orange juice
  • 1/2 tsp kosher salt
  • 1 tsp crushed red pepper flakes

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Are you a seafood lover? There is just something special about big and beautiful, tender scallops. Whether they are seared in cast iron, baked, part of the most perfect Cioppino (Seafood Stew), or grilled. Honestly, I am fairly certain this is the first time, I even attempted preparing them on the grill. Yes, you can place them directly on the grill. However, I just knew the smokiness from the cedar plank would add a special element to these Peppery Orange Scallops.

Besides the incredible flavor and texture of these Peppery Orange Scallops, I love how quickly and easily this dish came together. Prep all of the ingredients as the planks are soaking. Consider at least four large scallops, per person.

Naturally, I created a short TikTok video making these fabulous gifts from the sea. Be sure to check it out down below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account. 

three peppery orange scallops sitting on top of a cedar plank with fresh sautéed spinach with the same set up in the background


Scallops are bivavlve mollusks (shellfish) with a hinged shell. The part that is most often savored, is called the adductor muscle. This muscle can range in color, and in size. Raw scallops are translucent, and turn opaque when fully-cooked. Furthermore, you will generally see them referred to either sea scallops, bay scallops, diver, and dayboat.

Scallops are a great source of protein. Additionally, they are rich in Omega-3 fatty acids and low in calories.


Sea scallops are larger, and more popular, especially in restaurants, as opposed to bay scallops. They tend to be a bit firmer than bay. Short cooking time is all you need. Avoid overcooking, as this can result in a less tender scallop. Sea scallops are the main ingredient in this recipe for Peppery Orange Scallops.

Since sea scallops are caught in cold, deeper waters, they are a bit pricey. Expect to pay close to $25 to $35 per pound.


Bay scallops are caught in cold, shallow waters. They are much smaller than sea scallops. Consequently, not as expensive. Bay scallops are a bit more tender and sweeter, than sea. Cook time is very short.


Diver, or dayboat scallops are not a different variety of scallop. These terms just reference the harvesting technique. Diver scallops are literally “caught” by divers making them more expensive than sea or bay. Dayboat scallops are the most expensive, as they were harvested and sold within 24 hours.


If you live in a land-locked area, the scallops that are available to you, were more than likely frozen and then thawed. So, you may want to pick up frozen for freshness.

However, if you live on the coast, grab them fresh. You are the lucky ones!


For the most part, scallops are relatively easy to prep. A gentle rinse will do. Although not required, I like to remove the tiny muscle (foot) on the side of the scallop. When cooked, it tends to be a bit chewy.


As mentioned below, an alternative to grilling the scallops for these Peppery Orange Scallops, is to sear. After rinsing, allow the scallops to dry on paper towels. A dry scallop will create the most perfect sear.

Use either a cast iron pan, or non-stick pan. Get the pan super hot (almost smoking), add a few scallops and allow to form a crust before flipping. Avoid moving them around. Additionally, do NOT crowd the pan. To perfectly sear, requires space. Otherwise, you are just steaming. NOT a good look on a scallop!

The scallops will naturally pull away from the pan, once seared. This will only take a few minutes. Flip. Sear the opposite side for just about another minute.

It’s ok if the scallops are slightly undercooked in the center. This will make for an even more tender preparation.

searing four scallops in a cast iron pan


Scallops can technically be served, fully-cooked, undercooked or even, raw. It’s best to check with your local fishmonger as to whether or not, the scallops you are purchasing can, or should, be served raw.


Basically, there is no difference, as far as variety. The major difference comes in how the scallops are harvested, and preserved.

Wet-packed scallops, are just that. Shucked on the boat into containers with water, and quite often some chemical for preservation. The scallops will absorb the liquid making them “plump” up. Regardless of the cooking method, wet-packed scallops will typically lose about half of their volume. In my opinion, wet-packed scallops should be avoided, or used only in soups and/or stews.

On the other hand, dry-packed scallops, once shucked are packed dry, without the use of water and/or chemicals for preservation. They will lose little volume during the cooking process. USE dry-packed!


You may notice for these Peppery Orange Scallops, I refer to using U10/U12 dry-packed scallops. Basically, I am referring to the size. So, you can assume ten to twelve scallops per pound. They are relatively large.


Yes, scallops have about four grams of net carbs. However, this preparation for Peppery Orange Scallops, is NOT keto friendly, given the sugar content of both the orange marmalade and orange juice. As an alternative, prepare the scallops on the cedar plank and finish with a garlic butter sauce. If you so desire, add a touch of freshly grated Parmesan cheese.


Although this recipe for Peppery Orange Scallops calls for the use of a cedar plank and grill, you can also prepare the scallops using a searing technique on the stove. Check out my recipe for Seared Scallops in a Cayenne Corn Puree for details on to perfectly sear scallops.


I absolutely love the flavor that preparing anything on a cedar plank lends to a dish. Check out my recipe for Cedar Plank Grilled Fish. Just be sure to soak the plank(s) prior to use. In my opinion, at least an hour. You will find a number of recipes claim that fifteen minutes, is sufficient. I wholeheartedly, disagree. How do I know? They will catch on FIRE! You do not want this happen, as it can ruin your meal.

TIP: If you know you are preparing these Peppery Orange Scallops that evening, soak the planks all day. Dinner can be done in just a matter of minutes!

To soak the plank, fully submerge in water. Weigh the plank down with a heavy object. A can will do. Once soaked, the planks are ready for use.

Once the scallops are placed on the plank, you will have no need to flip as they are grilling.

Don’t want to use a cedar plank? Scallops can be grilled directly on the grill grates. However, be sure to fully coat the grate with a non-stick spray. As an alternative, sear in a cast iron pan on the grill! Hmmm…I bet that would be super yummy once the orange sauce is added and caramelizes in the pan!


This Peppery Orange Sauce was out of this world good! Honestly, I cannot wait to try it on fish. For heat, I used crushed red pepper flakes. Calabrian chili peppers or fresh diced jalapeños would be great alternatives. Lastly, if you do not enjoy spice/heat, leave it out.

This sauce can be created in a heavy-bottom pot, directly on the grill with the scallops. It only takes a few minutes to come together. Once the scallops are almost finished grilling, apply a few spoonfuls of this incredible sauce. Allow to cook for just another minute.


Steamed rice and sautéed spinach were perfect accompaniments to these Peppery Orange Scallops. This dish is relatively healthy and light. ENJOY!

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three peppery orange scallops sitting on top of a cedar plank with fresh sautéed spinach with the same set up in the background



For a unique way to enjoy scallops, check out this recipe for Peppery Orange Scallops grilled on cedar planks. The smokiness from the cedar combines well with the spicy orange sauce and tender scallops. Perfect as an appetizer, or meal. 


  • 2 cedar planks
  • 8 U10/U12 dry-packed sea scallops
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 TBLS fresh chopped parsley, for garnish
  • 2 tsp orange zest, for garnish


  • 3 TBLS sweet orange marmalade
  • 2 TBLS orange juice
  • 1/2 tsp kosher salt
  • 1 tsp crushed red pepper flakes


  1. Soak the cedar planks for at least an hour. 
  2. Heat up the grill to medium high.
  3. Rinse the scallops and remove foot.
  4. Allow the scallops to dry on paper towels.
  5. Lay the cedar planks on the grill.
  6. Add four scallops to each plank.
  7. Season with kosher salt and black pepper.
  8. The scallops only need about five minutes to cook on a medium-high grill. 
  9. As the scallops are cooking, add all of the ingredients for the peppery orange sauce to a heavy bottom pan.
  10. Place directly on the grill at low heat. Allow to cook down. This will only take a few minutes. 
  11. Once scallops are almost fully-cooked, add a few spoonfuls of the sauce to each scallop.
  12. Place lid and allow to cook for another minute.
  13. Remove planks from the grill. 
  14. Garnish the scallops with fresh orange zest and fresh chopped parsley.
  15. ENJOY!



  • Prep Time: 1 hour
  • Cook Time: 8 minutes
  • Cuisine: Seafood


  • Serving Size: 4 scallops

Keywords: how to prepare scallops, what is the difference between bay and sea scallops, can you grill scallops, how to clean scallops, how to sear scallops, how to use a cedar plank, how to make a peppery orange sauce for fish or scallops, how to make a spicy orange sauce, how long does it take to cook or sear scallops, what is the difference between wet-packed and dry-packed scallops, are scallops keto friendly, are scallops low carb, what are bay scallops, what are scallops, what are sea scallops,


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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