Grilled Scallops with Artichoke and Lemon Butter

Instructions

1. 1

   Preheat grill to high heat. Combine olive oil, minced garlic, lemon juice, thyme, salt, and pepper in a bowl. Toss artichoke hearts in this mixture and set aside to marinate for at least 10 minutes.

   Tip: Marinating the artichokes infuses them with flavor and helps them cook evenly on the grill.

2. 2

   Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper. Lightly brush with a small amount of olive oil to prevent sticking.

   Tip: Moisture is the enemy of a good sear; ensure scallops are as dry as possible.

3. 3

   Oil the grill grates well and place scallops directly over high heat. Grill for 2-3 minutes per side until opaque and just cooked through, being careful not to overcook.

   Tip: Scallops cook quickly; watch them carefully to avoid a rubbery texture.

4. 4

   Place marinated artichokes in a grill basket or on skewers and grill for 4-5 minutes total, turning occasionally, until tender and lightly charred.

   Tip: A grill basket prevents artichokes from falling through the grates.

5. 5

   While the scallops and artichokes cook, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then add remaining lemon juice and red pepper flakes.

   Tip: Don't let the butter brown; keep the heat moderate for a delicate sauce.

6. 6

   Arrange grilled scallops and artichokes on serving plates. Drizzle the warm lemon butter sauce over the top.

   Tip: Serve immediately while everything is still warm for the best experience.

7. 7

   Sprinkle each plate with toasted panko breadcrumbs, fresh parsley, and lemon zest. Serve at once with crusty bread or a light salad.

   Tip: The crispy breadcrumbs add textural contrast to the tender seafood and vegetables.