Grilled Scallops with Crispy Brussels Sprouts and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dinner comes together in just 45 minutes, making it perfect for impressing guests on a busy weeknight. Sweet, tender scallops get a beautiful char on the grill, while crispy brussels sprouts tossed with pancetta and garlic add wonderful texture and depth. The bright lemon butter sauce brings everything together with a fresh, sophisticated finish. Brussels sprouts are packed with vitamin C and fiber, supporting both immunity and digestion. Best of all, this dish uses simple, quality ingredients that don't break the bank, proving you don't need complicated techniques to create restaurant quality meals at home.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 1 poundfresh brussels sprouts(halved lengthwise)
- 4 ouncespancetta(diced)
- 4 tablespoonsbutter
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspoonfreshly cracked black pepper
- 4fresh thyme sprigs
- 1 teaspoonlemon zest
- 59 mldry white wine(optional)
Detail level
Instructions
- 1
Cook diced pancetta in a large skillet over medium-high heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of rendered fat in the pan.
Tip: Rendering pancetta first adds deep flavor to your Brussels sprouts.
- 2
Add Brussels sprout halves to the same skillet with the pancetta fat, cut-side down. Season with half the salt and pepper. Cook undisturbed for 4-5 minutes until golden brown, then stir and cook another 3-4 minutes until tender. Remove and set aside.
Tip: Don't move the sprouts too early; let them develop a caramelized crust for better flavor.
- 3
Pat scallops thoroughly dry and season generously on both sides with remaining salt and pepper. Brush with 1.5 tablespoons of olive oil.
Tip: Dry scallops are essential for achieving a proper sear and preventing them from steaming.
- 4
Heat a grill pan or outdoor grill to high heat (about 450°F). Once smoking slightly, carefully place scallops on the grill. Cook for 2-3 minutes per side without moving them, until a golden crust forms. Transfer to a plate.
Tip: Resist the urge to flip early; scallops need time to develop a caramelized exterior.
- 5
In a small saucepan, melt butter over medium heat. Add minced garlic and fresh thyme, sautéing for 1 minute until fragrant. Deglaze with white wine if using, then add lemon juice and lemon zest. Simmer for 1-2 minutes.
Tip: This compound butter sauce comes together quickly and elevates the dish significantly.
- 6
Divide Brussels sprouts among four plates. Arrange four scallops on each plate and drizzle with the warm lemon butter sauce. Top with crispy pancetta pieces and a fresh thyme sprig for garnish.
Tip: Serve immediately while the scallops are still warm and the Brussels sprouts retain their crispness.
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