Grilled Scallops with Asparagus
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to dishes when I want something elegant but totally doable on a weeknight. Scallops cook in minutes, so from prep to plate you're looking at just half an hour. The tender asparagus pairs beautifully with buttery scallops kissed by the grill, and the lemon white wine sauce brings everything together. Plus, scallops are packed with protein and selenium, which is fantastic for your immune system. It's simple enough for a casual dinner but impressive enough to serve guests.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 1½ poundsfresh asparagus spears(woody ends trimmed)
- 4 tablespoonsunsalted butter(divided)
- 3 tablespoonsextra virgin olive oil
- 1fresh lemon(zested and juiced)
- 3garlic cloves(minced)
- 4fresh thyme sprigs
- ¾ teaspoonsea salt
- ½ teaspoonground black pepper
- 59 mldry white wine
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Allow the grates to heat for 5 minutes until they're hot and clean.
Tip: Oil the grill grates with a high-heat oil to prevent sticking.
- 2
While the grill heats, toss asparagus spears with 1 tablespoon olive oil, salt, and pepper. Arrange them on a grill-safe tray or create a foil packet with holes for even cooking.
Tip: Keeping asparagus on a tray prevents them from falling through the grates.
- 3
Pat the scallops thoroughly dry and brush both sides lightly with remaining olive oil. Season generously with salt and pepper just before grilling.
Tip: Dry scallops develop a better crust and cook more evenly without releasing excess moisture.
- 4
Place asparagus on the grill and cook for 6-8 minutes, turning halfway through, until lightly charred and tender. Transfer to a serving platter.
- 5
Increase grill temperature slightly if needed. Carefully place scallops directly on the grates in a single layer, leaving space between each one.
Tip: Don't move the scallops for the first 2-3 minutes to allow a golden crust to form.
- 6
Grill scallops for 2-3 minutes per side until opaque throughout with a light golden crust. Avoid overcooking as they become rubbery.
Tip: A meat thermometer should read 120°F for perfectly cooked scallops.
- 7
While scallops finish cooking, melt 3 tablespoons butter in a small skillet over medium heat. Add minced garlic and fresh thyme, stirring for about 1 minute until fragrant.
- 8
Remove the skillet from heat and whisk in lemon zest, fresh lemon juice, and white wine. Season the herb butter with a pinch of salt and pepper to taste.
Tip: Adding the lemon and wine off-heat prevents the butter from breaking.
- 9
Arrange grilled scallops and asparagus on serving plates. Drizzle the warm lemon-herb butter sauce over the scallops and asparagus.
Tip: Serve immediately while everything is still warm for the best flavor and texture.
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