Grilled Scallops with Bean Sprout Salad and Citrus Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Here's a dish that feels fancy but comes together in just half an hour, making it perfect for weeknight entertaining. Succulent grilled scallops paired with a bright bean sprout salad create something restaurant quality right from your own kitchen. The fresh bean sprouts are packed with enzymes and vitamins that aid digestion, while the citrus butter adds a beautiful richness that brings everything together. The whole meal takes only twelve minutes to cook, so you spend more time enjoying good food with the people you care about than slaving away in the kitchen. This combination of tender seafood, crisp greens, and zesty sauce is simple enough for beginners yet impressive enough to serve guests.
Ella x
Ingredients
- 16large scallops(patted dry with paper towels)
- 710 mlfresh bean sprouts(rinsed and drained)
- 4 tablespoonsbutter(softened)
- 1 tablespoonlemon zest
- 3 tablespoonsfresh lemon juice
- 5 tablespoonsextra virgin olive oil(divided)
- 1shallot(minced)
- 2 tablespoonsred wine vinegar
- 1 teaspoonsea salt(for scallops)
- ½ teaspoonfresh cracked black pepper(for scallops)
- 59 mlfresh cilantro(chopped)
- 2 tablespoonssesame seeds(toasted)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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