Grilled Scallops with Broccoli

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Clean and oil the grill grates thoroughly to prevent sticking.

   Tip: Pat scallops completely dry—moisture prevents a good sear and golden crust.

2. 2

   In a small bowl, combine 2 tablespoons of melted butter with minced garlic, lemon juice, smoked paprika, salt, and pepper. Set aside.

   Tip: This garlic-lemon butter will add incredible depth of flavor to the scallops.

3. 3

   Toss broccoli florets with 2 tablespoons of olive oil, half the salt, and black pepper. Spread on a grill-safe baking sheet or skewer onto metal skewers.

   Tip: Using a baking sheet makes it easier to manage the broccoli on the grill.

4. 4

   Place broccoli on the grill and cook for 8-10 minutes, stirring occasionally, until the florets are tender with charred edges. Transfer to a serving platter.

   Tip: Don't rush the broccoli—the char adds wonderful smoky flavor.

5. 5

   While broccoli cooks, brush both sides of the scallops lightly with the remaining olive oil and season with salt and pepper.

   Tip: Less oil on the scallops ensures better contact with the grill for browning.

6. 6

   Place scallops directly on the hot grill grates and cook for 3-4 minutes per side without moving them, until they develop a golden crust and are opaque throughout.

   Tip: Scallops cook quickly—overcooking makes them tough and rubbery.

7. 7

   During the last minute of cooking, brush the scallops with the garlic-lemon butter mixture, turning to coat evenly.

   Tip: Apply butter at the end to prevent it from burning on the high heat.

8. 8

   Transfer scallops to the serving platter with broccoli. Drizzle any remaining butter over the top and garnish with fresh thyme sprigs before serving.

   Tip: Serve immediately while the scallops are still warm for the best texture and flavor.