Grilled Scallops with Artichoke and Lemon Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under thirty minutes. Grilled scallops with artichoke and lemon butter is elegant enough for company yet simple enough for a weeknight dinner. The scallops cook in just minutes on the grill, developing a beautiful golden crust while staying tender inside, and the artichoke hearts add wonderful texture and fiber to keep things light and healthy. A bright lemon butter sauce ties everything together, making this feel like restaurant quality food without any fussy techniques. Best of all, it requires minimal prep work and uses ingredients you can easily find at any market.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 473 mlartichoke hearts(halved, fresh or thawed frozen)
- 4 tablespoonsbutter
- 3 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlpanko breadcrumbs(toasted)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonlemon zest
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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
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.
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