Grilled Scallops with Courgette

Instructions

1. 1

   Pat the scallops completely dry with paper towels and season both sides with sea salt and black pepper. Let them sit at room temperature for 10 minutes to allow the seasoning to adhere.

   Tip: Dry scallops are essential for achieving a golden crust when grilled.

2. 2

   Prepare a grill or grill pan to high heat. Brush the courgette ribbons lightly on both sides with 1.5 tablespoons of olive oil and season with a pinch of salt and pepper.

   Tip: If using a grill pan, work in batches to avoid overcrowding.

3. 3

   Grill the courgette ribbons for 2-3 minutes per side until they develop light char marks and are tender but still have a slight bite. Transfer to a warm plate and set aside.

4. 4

   Reduce the heat to medium-high. Brush the grill grates with the remaining 1.5 tablespoons of olive oil to prevent sticking.

   Tip: Medium-high heat prevents the scallops from cooking too quickly on the outside while remaining raw inside.

5. 5

   Place the scallops directly on the hot grill grates, being careful not to move them. Grill for 2-3 minutes on the first side until a caramelized crust forms.

   Tip: Resist the urge to move the scallops; this creates the prized golden exterior.

6. 6

   Flip the scallops and grill for another 1-2 minutes on the second side until just cooked through. The scallops should be opaque and firm to the touch. Remove from heat immediately.

7. 7

   While the scallops cook, melt the butter in a small saucepan over low heat. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant. Remove from heat and stir in fresh lemon juice and thyme leaves.

8. 8

   Arrange the grilled courgette ribbons on serving plates, top with four scallops per plate, and drizzle the warm lemon-herb butter over everything. Garnish generously with fresh parsley and serve immediately.