Grilled Scallops with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels restaurant quality without any fuss. Scallops are naturally lean and packed with protein, making them a smart choice for anyone looking to eat well. The cauliflower roasts beautifully alongside the grill, soaking up all those buttery, garlicky flavors while staying perfectly tender. Fresh lemon juice and capers add brightness that makes the whole dish feel elegant and special, yet honestly, there's nothing complicated about it. It's the kind of meal that impresses guests but doesn't keep you stuck in the kitchen.
Ella x
Ingredients
- 16large sea scallops(pat dry with paper towels)
- 1cauliflower head(cut into 1-inch thick steaks)
- 4 tablespoonsolive oil
- 3 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 2 tablespoonscapers(drained)
- 2garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the scallops completely dry with paper towels and season both sides with salt, pepper, and half the thyme.
Tip: Dry scallops are essential for achieving a golden crust; moisture prevents proper searing.
- 2
Brush the cauliflower steaks on both sides with 2 tablespoons of olive oil and season with salt and pepper. Set aside.
- 3
Place cauliflower steaks on the grill and cook for 4-5 minutes per side until golden char marks appear and the florets are tender. Transfer to a warm plate.
Tip: Use a grill basket or skewer to prevent pieces from falling through the grates.
- 4
Lightly brush the grill grates with the remaining olive oil. Working in batches, place scallops on the hot grill for 2-3 minutes per side until opaque throughout and lightly caramelized.
Tip: Avoid moving scallops too often; let them develop a crust for better flavor and texture.
- 5
In a small skillet over medium heat, melt butter with minced garlic and the remaining thyme. Cook for 1 minute until fragrant.
- 6
Remove the skillet from heat and stir in fresh lemon juice, capers, and red pepper flakes. Taste and adjust seasoning as needed.
Tip: Keep the butter sauce warm but don't overheat it or the butter will brown excessively.
- 7
Arrange the grilled cauliflower steaks on serving plates and top with 4 scallops per plate. Drizzle the lemon-caper butter sauce over the scallops and cauliflower.
- 8
Garnish with fresh lemon zest and serve immediately while everything is still warm.
Tip: This dish is best served right off the grill for optimal texture and temperature contrast.
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