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Cedar Plank Beer Scallops with Roasted Vegetables

Cedar Plank Beer Scallops with Roasted Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Sharon Chen
  • Prep Time: 1 hour
  • Cook Time: 8 minutes
  • Total Time: 1 hour 8 minutes
  • Yield: 2 servings 1x
  • Category: Main, Seafood, Low Carb, Pescatarian
  • Method: Roast
  • Cuisine: American


Scallops marinated with beer, old bay seasoning, fresh garlic, ground pepper and red chili flakes, then grilled/baked on a cedar plank soaked in beer. Super tasty!


  • 1 cedar plank
  • 1 (12-fl oz) can beer
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon brown sugar
  • 2 large cloves garlic, minced
  • 6 large sea scallops
  • 1 small red onion, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 1/2 tablespoon butter, cut into 6 pieces
  • 1 tablespoon olive oil
  • Cilantro for garnishing and lemon wedges for serving


  1. Soak cedar plank in beer for at least an hour, reserving 1/2 cup beer.
  2. In a medium bowl, combine the reserved beer, Old Bay seasoning, pepper, red chili flakes, brown sugar and garlic. Stir well, then place sea scallops into the marinade. Refrigerate until ready to cook.
  3. Preheat oven to 400°F. Place the cedar plank into the oven for 5 minutes.
  4. Use tongs to transfer the marinated scallops onto the prepared cedar plank. Grab some garlic and seasoning bits from the bottom of the bowl and place them on each scallop. Dot each scallop with one butter piece.
  5. In a cast iron skillet, toss onion and bell pepper with olive oil. Pour the scallop marinade into the skillet. Mix well.
  6. Place both the scallops and the vegetables into the oven. Bake for 8-10 minutes or until the scallops are firm and opaque.
  7. Remove the scallops and the vegetables from the oven. Garnish with cilantro and serve together with freshly squeezed lemon juice. Enjoy!


If using a grill, preheat grill to medium heat. Place the cedar plank on grill rack over direct medium heat. Cover and heat 4-5 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. Turn the plank over and place on indirect heat. Place scallops on plank. Place the cast iron skillet with veggies on the direct medium heat. Grill, covered, for 10-12 minutes or until the scallops are firm and opaque, and the veggies are soft.


  • Serving Size: 1
  • Calories: 282
  • Sugar: 5.7g
  • Sodium: 496mg
  • Fat: 10.8g
  • Saturated Fat: 2.9g
  • Carbohydrates: 18g
  • Fiber: 2.1g
  • Protein: 17.4g
  • Cholesterol: 37mg
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