CategoryChefs Choice, Main Courses, Seafood
These Grilled Garlic Butter Scallops are tender, buttery, and full of rich, savory flavors. Perfectly seared with a golden crust, they are basted with garlic-infused butter for extra depth. Light, elegant, and packed with umami, these scallops make an impressive appetizer or main course, served with grilled asparagus and a glass of white wine.
For the Scallops
½ kg large sea scallops (fresh or thawed if frozen)
2 tbsp olive oil
Salt and black pepper, to taste
½ tsp smoked paprika (optional, for a hint of smokiness)
½ tsp red pepper flakes (optional, for heat)
For the Garlic Butter Sauce
4 tbsp unsalted butter, melted
3 cloves garlic, finely minced
1 tsp lemon zest
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
½ tsp salt
½ tsp black pepper
For Garnish and Serving
Lemon wedges
Extra chopped parsley
Grilled vegetables (e.g., asparagus or zucchini)
Crusty bread (for soaking up the sauce, optional)
Prepare the Scallops
1
- Pat Dry the Scallops:
- Use a paper towel to thoroughly dry the scallops to ensure a perfect sear.
- Season the Scallops:
- Drizzle with olive oil, then season with salt, black pepper, smoked paprika, and red pepper flakes.
- Preheat the Grill:
- Heat a grill or grill pan to medium-high heat.
- Lightly oil the grates to prevent sticking.
Prepare the Garlic Butter Sauce
2
- Melt the Butter:
- In a small saucepan, melt butter over low heat.
- Infuse the Garlic:
- Add minced garlic and cook for 1 minute until fragrant.
- Add Citrus and Seasoning:
- Stir in lemon zest, lemon juice, parsley, salt, and black pepper.
- Keep Warm:
- Remove from heat and keep warm for basting.
Grill the Scallops
3
- Place on Grill:
- Arrange scallops on the preheated grill, ensuring they are spaced apart.
- Sear Until Golden:
- Grill for 2-3 minutes on one side, until a crisp golden crust forms.
- Flip and Baste:
- Flip the scallops and immediately brush them with garlic butter sauce.
- Finish Cooking:
- Grill for 1-2 more minutes until the scallops are opaque and tender.
- Be careful not to overcook, as scallops can turn rubbery.
Serve and Garnish
4
- Plate the Scallops:
- Transfer to a serving platter and drizzle with extra garlic butter.
- Garnish with Lemon and Herbs:
- Add fresh parsley and lemon wedges for brightness.
- Serve with Sides:
- Pair with grilled vegetables, crusty bread, or a fresh salad.
Pro Tips
5
- For Extra Caramelization: Let scallops sit at room temperature for 10 minutes before grilling.
- For Even Cooking: Use large, dry-packed scallops (avoid wet-packed as they contain excess moisture).
- For a Smokier Flavor: Add a pinch of smoked paprika to the butter sauce.
Ingredients
For the Scallops
½ kg large sea scallops (fresh or thawed if frozen)
2 tbsp olive oil
Salt and black pepper, to taste
½ tsp smoked paprika (optional, for a hint of smokiness)
½ tsp red pepper flakes (optional, for heat)
For the Garlic Butter Sauce
4 tbsp unsalted butter, melted
3 cloves garlic, finely minced
1 tsp lemon zest
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
½ tsp salt
½ tsp black pepper
For Garnish and Serving
Lemon wedges
Extra chopped parsley
Grilled vegetables (e.g., asparagus or zucchini)
Crusty bread (for soaking up the sauce, optional)
Directions
Prepare the Scallops
1
- Pat Dry the Scallops:
- Use a paper towel to thoroughly dry the scallops to ensure a perfect sear.
- Season the Scallops:
- Drizzle with olive oil, then season with salt, black pepper, smoked paprika, and red pepper flakes.
- Preheat the Grill:
- Heat a grill or grill pan to medium-high heat.
- Lightly oil the grates to prevent sticking.
Prepare the Garlic Butter Sauce
2
- Melt the Butter:
- In a small saucepan, melt butter over low heat.
- Infuse the Garlic:
- Add minced garlic and cook for 1 minute until fragrant.
- Add Citrus and Seasoning:
- Stir in lemon zest, lemon juice, parsley, salt, and black pepper.
- Keep Warm:
- Remove from heat and keep warm for basting.
Grill the Scallops
3
- Place on Grill:
- Arrange scallops on the preheated grill, ensuring they are spaced apart.
- Sear Until Golden:
- Grill for 2-3 minutes on one side, until a crisp golden crust forms.
- Flip and Baste:
- Flip the scallops and immediately brush them with garlic butter sauce.
- Finish Cooking:
- Grill for 1-2 more minutes until the scallops are opaque and tender.
- Be careful not to overcook, as scallops can turn rubbery.
Serve and Garnish
4
- Plate the Scallops:
- Transfer to a serving platter and drizzle with extra garlic butter.
- Garnish with Lemon and Herbs:
- Add fresh parsley and lemon wedges for brightness.
- Serve with Sides:
- Pair with grilled vegetables, crusty bread, or a fresh salad.
Pro Tips
5
- For Extra Caramelization: Let scallops sit at room temperature for 10 minutes before grilling.
- For Even Cooking: Use large, dry-packed scallops (avoid wet-packed as they contain excess moisture).
- For a Smokier Flavor: Add a pinch of smoked paprika to the butter sauce.
Notes
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