Grilled Scallops with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dinner party dishes because it comes together in under an hour and always impresses. Scallops are naturally lean and packed with protein, making them a guilt free indulgence. The tender aubergine pairs beautifully with the sweet, buttery scallops, while garlic and fresh thyme bring everything into perfect balance. What I love most is that everything cooks on the grill, so there's minimal cleanup and maximum flavor. The panko and parmesan topping adds a delightful crunch that keeps guests coming back for more.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 2aubergine(sliced lengthwise into 1/2-inch planks)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlpanko breadcrumbs
- 3 tablespoonsparmesan cheese(grated)
- 1 teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. While it heats, brush both sides of the aubergine planks generously with 2 tablespoons of olive oil and season with half the salt and pepper.
Tip: Pat your scallops very dry with paper towels to ensure they sear properly and develop a golden crust.
- 2
Place aubergine slices directly on the grill grates and cook for 4-5 minutes per side until tender and golden char marks appear. Transfer to a serving platter.
Tip: Don't move the aubergine too frequently; let it sit undisturbed to develop those beautiful grill marks.
- 3
While the aubergine grills, combine 3 tablespoons olive oil with minced garlic, lemon juice, fresh thyme, and remaining salt and pepper in a small bowl. Set the herb oil aside.
Tip: Make this dressing ahead of time to save steps during the final cooking phase.
- 4
In a small bowl, mix together panko breadcrumbs, grated parmesan, red pepper flakes, and lemon zest. Drizzle with 1/2 tablespoon of olive oil and toss until the mixture resembles wet sand.
Tip: This breadcrumb mixture adds a wonderful textural contrast and won't burn if you toast it lightly in a dry pan beforehand.
- 5
Pat the scallops completely dry and season lightly on both sides with a pinch of salt and pepper. Place them on the grill in a single layer and cook for 2-3 minutes without moving them.
Tip: Resist the urge to flip them frequently; scallops develop the best crust when given time undisturbed.
- 6
Flip the scallops carefully and cook for another 2-3 minutes on the second side until they are opaque and just cooked through. Avoid overcooking as they'll become rubbery.
Tip: The scallops are done when they feel slightly firm to the touch but still have a bit of give in the center.
- 7
Arrange the grilled aubergine slices on a serving plate and top each with a scallop. Drizzle the herb oil over and around the dish.
Tip: Warm your serving plates in the oven for a more elegant presentation.
- 8
Sprinkle the panko-parmesan mixture generously over the scallops and aubergine. Serve immediately while still warm.
Tip: If you prefer, you can broil the assembled dish for 30 seconds under high heat to crisp the breadcrumb topping further.
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