Grilled Scallops with Bean Sprout Salad and Citrus Butter

Instructions

1. 1

   Prepare the citrus butter by mixing softened butter with lemon zest and 1 tablespoon of fresh lemon juice. Season with a pinch of salt and set aside at room temperature.

   Tip: Make this ahead of time and refrigerate, then bring to room temperature before serving for easier spreading.

2. 2

   In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, minced shallot, remaining lemon juice, salt, and pepper to create the vinaigrette.

   Tip: Prepare the vinaigrette while the grill heats for maximum flavor development.

3. 3

   Preheat your grill to high heat (around 450°F). Lightly oil the grill grates to prevent sticking.

   Tip: Use high heat to create a beautiful golden crust on the scallops in minimal time.

4. 4

   Season the scallops generously on both sides with sea salt and cracked black pepper. Drizzle lightly with 2 tablespoons of olive oil.

   Tip: Don't overcrowd the scallops; pat them completely dry for the best sear.

5. 5

   Place scallops on the hot grill in a single layer. Grill for 2-3 minutes per side until they develop a golden crust and are opaque throughout.

   Tip: Resist the urge to move them constantly; let them sit for optimal caramelization.

6. 6

   While the scallops grill, toss the fresh bean sprouts in a large bowl with the prepared vinaigrette and chopped cilantro.

   Tip: Keep the bean sprout salad chilled until serving for the best texture and freshness.

7. 7

   Remove the scallops from the grill and arrange them on a serving platter or individual plates.

   Tip: Let the scallops rest for 1-2 minutes after grilling to retain their juices.

8. 8

   Distribute the bean sprout salad around the scallops, top each scallop with a small dollop of citrus butter, and garnish with toasted sesame seeds.

   Tip: The warm scallops will slightly melt the citrus butter for a luxurious finish.