Scallops on a Skewer with Creole Smoke Butter (Fishbar Manhattan Beach-Inspired)

When you're craving something a little fancy but don’t want to break a sweat, grilled scallops on a skewer are where it’s at. Inspired by Christina's favorite Scallops on a Skewer from Fishbar in Manhattan Beach, this recipe brings that seafood-forward magic right to your backyard grill — amped up with a bold New Orleans twist thanks to Station 1923’s Creole Smoke Seasoning.

 

Whether you're setting the mood for date night at home or just treating yourself to a breezy summertime dinner, this quick and flavorful dish is proof you don’t need a reservation to eat like you’re beachside.

Ingredients

• 1 lb sea scallops (10–20 size)

• 4 slices thick-cut bacon, sliced into 1–1.5" pieces (we used jalapeno bacon)

• 1 tbsp butter

• 2-3 tsp Station 1923 Creole Smoke Seasoning

• Fresh lemon wedges, for serving

 

Things You’ll Need

• Grill

• 4–5 skewers (metal or soaked wooden)

• Small ramekin

• Basting brush

• Knife + cutting board

• Paper towels

 

Got the goods? Let's fire up the grill and get started.

 

 

Step 1: Prep & Preheat

If your scallops are frozen, make sure they're completely thawed first. Once thawed, start by preheating your grill to medium-high heat — this isn’t a low and slow situation. Scallops like it hot and fast.

• Gently remove the side muscle from each scallop (it’s the tough, chewy bit that doesn’t cook up well).

• Pat scallops dry between paper towels to help them sear instead of steam.

• Cut your bacon into small pieces, just big enough to nestle between scallops on the skewer. 1 to 1.5 inches is the sweet spot. 

 

Step 2: Assemble & Season

• Thread scallops onto skewers with a piece of bacon between each. Top each skewer with a final piece of bacon.

• Sprinkle a light dusting of Creole Smoke over the scallops. Pro tip: Shake it into your hand and do the ol' Salt Bae move — scallops don’t need to be caked in seasoning, and bacon has plenty of salt already.

 

Step 3: Make the Creole Butter

• Melt 1 tbsp butter in a small ramekin.

• Stir in 1 tsp (or more) of Creole Smoke until the butter turns a deep, smoky orange — thanks to the smoked paprika, cayenne, and lemon peel that make this blend pop.

 

 

Step 4: Grill + Baste

• Brush one side of your skewers with the Creole Smoke butter.

• Place them butter-side down on the grill and baste the exposed side.

• Grill for 2–3 minutes per side, flipping once you get a nice sear.

• Continue to baste as they cook, watching for flare-ups from the bacon fat and butter.

Once they’re firm, opaque, and have a little char? Pull 'em off the grill.

 

 

Serve it Up

Drizzle with more Creole butter and squeeze fresh lemon over the top for that bright, zesty finish. Serve with a salad, grilled veggies, mac and cheese, or even on top of a bowl of thick, cheesy grits.

 

Why This Recipe Works

• Quick Cook Time – Scallops take just minutes to grill.

• Easy Assembly – No marinades, no brining — just simple skewering and seasoning.

• Big Flavor – Our Creole Smoke Seasoning brings layers of smoked paprika, cayenne heat, and Southern soul to every bite.

• Perfect for Date Night – Looks fancy. Feels fancy. Takes less than 20 minutes.

• Money Saving - These scallops are $30+ at the restaurant, and you only get 5. This recipe yields 4x that, for the same amount of money!

 

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