Grilled Scallops with Daikon Radish Slaw and Citrus Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Here's a dinner that comes together faster than you'd think. Grilled scallops are naturally quick to cook, taking just minutes on high heat, so you'll have an elegant meal ready in under half an hour. The crispy seared scallops pair beautifully with a bright daikon radish slaw that's both refreshing and incredibly low in calories. I love how the citrus butter brings everything together with its aromatic brightness. Daikon radish is packed with vitamin C and digestive enzymes, making this a dish that tastes indulgent but actually treats your body well. The whole thing feels fancy enough for company but simple enough for a weeknight.
Ella x
Ingredients
- 16large sea scallops(pat dry with paper towels)
- 1 mediumdaikon radish(julienned or thinly sliced)
- 3 tablespoonsfresh lime juice
- 4 tablespoonsextra virgin olive oil(divided)
- 4 tablespoonsunsalted butter
- 1 teaspoonfresh lemon zest
- 2shallots(minced)
- 118 mlfresh cilantro(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 tablespoonwhite sesame seeds
Detail level
Instructions
- 1
Prepare the daikon slaw by tossing the julienned daikon radish with 2 tablespoons of olive oil, lime juice, half the cilantro, a pinch of salt, and pepper. Set aside for at least 10 minutes to allow flavors to meld.
Tip: The daikon will soften slightly and absorb the lime juice dressing, creating a more cohesive slaw.
- 2
Heat a grill pan or outdoor grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.
Tip: A properly heated grill will create beautiful caramelized marks on the scallops in just 2-3 minutes per side.
- 3
Pat the scallops dry once more and season both sides generously with sea salt and black pepper.
Tip: Moisture is the enemy of a good sear—dry scallops will develop a better crust.
- 4
Drizzle the scallops with the remaining 2 tablespoons of olive oil, then place them on the hot grill. Cook for 2-3 minutes without moving them, until golden brown marks form.
Tip: Resist the urge to flip or move the scallops too early; let them develop a caramelized exterior.
- 5
Carefully flip each scallop and cook for an additional 2-3 minutes until just cooked through. The center should be slightly opaque and firm to the touch.
Tip: Overcooked scallops become rubbery, so err on the side of undercooking slightly—they'll carryover cook as they rest.
- 6
While the scallops cook, melt the butter in a small saucepan over medium heat. Allow it to brown for 2-3 minutes, swirling occasionally, until it turns golden with a nutty aroma.
Tip: Watch the butter carefully to avoid burning—the sediment at the bottom should be deep golden, not black.
- 7
Remove the browned butter from heat and stir in the lemon zest, minced shallots, red pepper flakes, and remaining cilantro. Taste and adjust seasonings as needed.
Tip: The warm butter will slightly wilt the fresh herbs, intensifying their flavor in the sauce.
- 8
Plate the daikon slaw in the center of each dish, arrange four grilled scallops around it, then drizzle the warm citrus butter sauce over the entire plate. Garnish with sesame seeds and any remaining cilantro.
Tip: Serve immediately while the scallops are still warm and the butter sauce is at its most flavorful.
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