Grilled Scallops with Cauliflower

Instructions

1. 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. 2

   Brush the cauliflower steaks on both sides with 2 tablespoons of olive oil and season with salt and pepper. Set aside.

3. 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. 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. 5

   In a small skillet over medium heat, melt butter with minced garlic and the remaining thyme. Cook for 1 minute until fragrant.

6. 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. 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. 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.