Grilled Scallops with Caramelized Leek and Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish has become one of my go to meals when I want to impress without spending hours in the kitchen. Sweet caramelized leeks paired with buttery, tender scallops create something restaurant worthy in just 45 minutes total. Scallops are wonderfully lean and packed with protein and selenium, making them as nutritious as they are delicious. What I love most is how simple this really is: just a hot pan, quality ingredients, and a bit of attention to timing. The brown butter brings everything together beautifully, adding that nutty richness that makes people think you've been cooking all day.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 3leeks(white and light green parts, halved lengthwise)
- 6 tablespoonsunsalted butter
- 4fresh thyme sprigs
- 3garlic cloves(smashed)
- 1lemon(zest and juice)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 59 mlwhite wine
Detail level
Instructions
- 1
Heat a grill to medium-high heat and oil the grates well. Pat the scallops dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry scallops are essential for achieving a good sear and crust on the grill.
- 2
Toss the halved leeks with 1 tablespoon of olive oil, salt, and pepper. Place them cut-side down on the grill and cook for 4-5 minutes until golden and tender. Flip and cook another 3 minutes. Transfer to a cutting board and slice into 1-inch pieces.
Tip: Don't move the leeks around too much while grilling to allow proper caramelization.
- 3
Working in batches, place scallops directly on the hot grill and cook for 2-3 minutes per side without moving them. They should develop a golden crust. Transfer to a warm plate.
Tip: Overcrowding the grill or moving scallops too early will prevent proper browning and texture.
- 4
In a small skillet over medium heat, melt 6 tablespoons of butter with the smashed garlic cloves and thyme sprigs. Continue cooking for 3-4 minutes, swirling occasionally, until the butter turns golden brown and nutty with darker bits forming on the bottom.
Tip: Watch the butter carefully as it can burn quickly once it reaches the brown stage.
- 5
Remove the brown butter from heat and stir in the lemon zest, lemon juice, and white wine. Season with a pinch of salt and pepper.
Tip: The acidity of the lemon and wine brightens the rich brown butter sauce perfectly.
- 6
Arrange the grilled scallops and caramelized leeks on a serving platter. Drizzle the warm brown butter sauce over the top and garnish with additional fresh thyme if desired.
Tip: Serve immediately while the scallops and sauce are warm for the best experience.
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