Grilled Scallops with Caramelized Leek and Brown Butter

Instructions

1. 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. 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. 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. 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. 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. 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.