Quick Grilled Scallop Gyro with Garlic Emulsion

Name: Quick Grilled Scallop Gyro with Garlic Emulsion
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) large sea scallops, side muscle removed, patted dry; 6 tablespoon (90 ml) extra-virgin olive oil; 5 cloves garlic cloves, minced; 3 tablespoon (45 ml) fresh lemon juice; 1½ teaspoon (4 g) dried oregano; ¼ teaspoon (½ g) red pepper flakes; sea salt; freshly ground black pepper; ½ cup (120 ml) plain Greek yogurt; 3 tablespoon (45 ml) mayonnaise; 4 pieces pita or naan flatbread; 1 whole (300 g) English cucumber, or regular cucumber, thinly sliced; 2 whole ripe tomatoes, diced; ½ whole (100 g) red onion, thinly sliced; 2 tablespoon (5 g) fresh dill, chopped (optional)

From the MyKitchenBank Kitchen

Tender sea scallops kissed with Mediterranean spices and char on a hot grill, nestled into warm flatbread with a silky garlic emulsion, crisp cucumber, and bright tomato. Ready in under 30 minutes, this elegant take on the classic gyro brings seafood-forward flavor to a beloved format.

Prep: 15 min
Cook: 10 min
Wait: 5 min
Total: 30 min
Makes: 4 gyros

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Steps

Before you start

Preheat grill to medium-high heat (about 400°F / 200°C)
Pat scallops completely dry with paper towels to ensure good browning
Have all ingredients prepped and within reach before you start grilling

1
Make garlic emulsion
- In a medium bowl, whisk together 3 tablespoons (45 ml) minced garlic cloves, 0.5 cup (120 ml) Greek yogurt, 3 tablespoons (45 ml) mayonnaise, 1.5 tablespoons (22 ml) lemon juice, salt, and pepper until smooth and creamy.
- Taste and adjust seasoning.
- Set aside.
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Ready when: sauce is smooth and well combined
Tip: Make this ahead and chill—it gets better as the flavors meld
2
Season scallops
- Pat the 1.5 lb (680 g) scallops very dry with paper towels.
- In a medium bowl, combine 3 tablespoons (45 ml) olive oil, 1.5 teaspoons (4 g) dried oregano, 0.25 teaspoon (0.5 g) red pepper flakes, and a generous pinch each of salt and black pepper.
- Add scallops and toss gently to coat evenly, being careful not to break them.
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Ready when: scallops are lightly coated
Tip: Don't let scallops sit too long in the oil or they'll begin to cook before hitting the grill
3
Grill scallopsOven 400°F / 205°C
- Heat a grill or grill pan to medium-high (about 400°F / 200°C) until hot.
- Working in batches if needed, arrange scallops in a single layer, leaving space between each.
- Grill for 2 to 2.5 minutes per side without moving them—you're aiming for a golden crust and just-cooked centers.
- Don't overcrowd the pan, or they'll steam instead of sear.
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Ready when: golden-brown crust, opaque centers when gently pried open
Tip: Flip only once; multiple flips toughen scallops. They cook fast, so watch carefully
4
Warm flatbread
- Once scallops are nearly done, place flatbreads directly on the grill (or in a skillet over medium heat) for about 30 to 45 seconds per side, just until warm and lightly charred.
- This adds flavor and makes them pliable for wrapping.
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Ready when: flatbread is warm and has light char marks
Tip: Warm them at the end so they're fresh and flexible when you assemble
5
Assemble gyros
- Lay a warm flatbread on a clean surface.
- Spread about 3 tablespoons (45 ml) of garlic emulsion across the center, leaving a border.
- Layer with a handful of cucumber slices, diced tomato, sliced red onion, and fresh dill if using.
- Top with 5 to 6 grilled scallops.
- Drizzle with remaining 1.5 tablespoons (22 ml) olive oil and a squeeze of fresh lemon juice.
- Fold or roll tightly, tucking in the sides so nothing spills out.
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Ready when: gyro is wrapped and holding together
Tip: Wrap in parchment or foil if eating with your hands—it keeps everything contained and warm

Good to know

Tips

Scallops release moisture as they cook; patting them dry before seasoning is essential for a proper sear and prevents steaming
The garlic emulsion is the soul of this gyro—don't skip it. It ties the grilled char of the scallops to the fresh vegetables in one silky bite
If you don't have a grill, a cast-iron skillet or grill pan over medium-high heat works beautifully; the scallops will sear just as well
Prep all vegetables and the emulsion before you start grilling so assembly is fast and the gyros stay warm

Make ahead

The garlic emulsion can be made up to 1 day ahead and stored in the refrigerator. The vegetables can be prepped and stored separately in airtight containers for up to 8 hours.

Storage & reheating

These gyros are best eaten immediately after assembly while the flatbread is still warm and the scallops are at their peak. Leftover grilled scallops will keep, refrigerated in an airtight container, for up to 2 days; reheat gently in a 300°F (150°C) oven for 5 minutes. The garlic emulsion keeps, refrigerated, for up to 3 days. Do not freeze assembled gyros.

Substitutions

large sea scallops, side muscle removed → large shrimp (21–25 count), peeled and deveined. Grill for 1.5 to 2 minutes per side until pink and cooked through. The texture will be slightly firmer but flavor remains excellent.
plain Greek yogurt → sour cream or crème fraîche. Use equal parts mayonnaise and sour cream (omit some mayo if needed). The emulsion will be slightly tangier and equally creamy.
pita or naan flatbread → small tortillas or chapati. Choose a sturdier flatbread so it doesn't tear when wrapped. Warm the same way over the grill or in a skillet.
fresh dill → fresh mint or fresh parsley. Both add brightness and freshness. Use the same 2 tablespoons (5 g) amount, or adjust to taste.