Grilled Scallops with Edamame
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 32 minutes from start to table. Scallops are naturally lean and packed with protein, making them a guilt free indulgence that feels fancy without the fuss. The edamame adds a wonderful pop of color and texture while boosting the meal with fiber and plant based nutrients. Everything gets kissed with garlic, butter, and fresh herbs, creating something so delicious your guests will think you spent hours in the kitchen. Trust me, this one is a keeper.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 473 mlfrozen edamame(thawed)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat for 10 minutes until the grates are hot and clean. Pat the scallops completely dry with paper towels and season both sides generously with salt, pepper, and thyme.
Tip: Dry scallops are crucial for achieving a proper sear and caramelization.
- 2
Heat 1.5 tablespoons of butter in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, then add the thawed edamame. Cook for 3-4 minutes, stirring occasionally, until heated through and lightly golden.
Tip: Don't overcrowd the pan; ensure the edamame are in a single layer for better browning.
- 3
Remove the skillet from heat and add the remaining 1.5 tablespoons of butter, half the lemon juice, and the fresh parsley to the edamame. Stir gently to combine and season with salt and pepper to taste. Keep warm on low heat.
Tip: Adding butter off-heat helps create a silky, emulsified sauce.
- 4
Lightly brush the scallops on both sides with olive oil. Place them on the preheated grill in a single layer, being careful not to move them for the first 2 minutes.
Tip: Resist the urge to flip early; this develops a golden crust and prevents sticking.
- 5
Flip the scallops carefully and grill for another 2-3 minutes until opaque and cooked through. They should have a light char on the outside while remaining tender inside.
Tip: Scallops cook quickly; monitor closely to avoid overcooking, which makes them rubbery.
- 6
Transfer the grilled scallops to a serving platter. Drizzle the remaining lemon juice over the scallops and sprinkle with additional fresh parsley and red pepper flakes if desired.
Tip: Serve immediately while the scallops are still warm.
- 7
Divide the warm garlic butter edamame among four plates and arrange the grilled scallops alongside. Serve immediately with extra lemon wedges on the side.
Tip: For an elegant presentation, arrange scallops in a circular pattern around the edamame.
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