Grilled Scallops

Ingredienti

• 1 pound dry sea scallops
• 2 tablespoons olive oil (divided)
• 2 tablespoons unsalted butter (divided and melted)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 large clove garlic (grated)
• 1 teaspoon fresh thyme leaves (minced)
• 1 tablespoon lemon juice

Preparazione

1. 1

   Heat an outdoor grill or grill pan over high heat. Make sure grill grates are very clean. Give grill grates or grill pan a light brushing of vegetable oil.

2. 2

   Pat scallops dry with a paper towel and remove any adductor muscles if they are still attached.

3. 3

   In a small bowl, stir together 1 tablespoon of olive oil and 1 tablespoon of melted butter.

4. 4

   Brush the scallops on both sides with the oil-butter mixture and then sprinkle with salt and pepper.

5. 5

   Place the scallops flat side down on the hot grill grates or pan, taking care to not overcrowd the scallops. Reduce heat to medium-high.

6. 6

   Cook the scallops for 4-5 minutes, or until they have golden brown grill marks and release naturally from the grill grates – don’t flip them prematurely, as you want them to get a good sear. And do not pull on the scallops as you flip them, or they may rip. If the scallops are wanting to stick, grab a thin metal spatula and use it to scrape the scallop away from the grill grates, fully intact.

7. 7

   While the scallops sear on the first side, add the remaining 1 tablespoon olive oil and 1 tablespoon melted butter to a small bowl and stir to combine. Add the grated garlic, minced thyme, and lemon juice.

8. 8

   Immediately after flipping the scallops, brush the garlic butter over the top of each one. If using an outdoor grill, be careful– the butter may cause the grill to flame up. If needed, turn the heat down a bit or move the scallops to an area of the grill that is less active with flames.

9. 9

   Cook the scallops for an additional 2-3 minutes after flipping, or until they have golden brown grill marks on the second side.

10. 10

    Enjoy these scallops immediately, garnished with a squeeze of lemon and flaky sea salt.