Grilled Scallops with Green Bean and Garlic Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just thirty minutes and feels elegant enough to impress. Scallops are naturally lean and packed with protein, making them a smart choice for anyone watching their diet. The garlic butter brings everything together beautifully, coating tender green beans while the scallops get a perfect golden sear on the grill. Fresh lemon juice adds brightness without any fuss, and honestly, the whole meal tastes like you spent hours in the kitchen when really you barely spent any time at all.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- ½ kgfresh green beans(trimmed)
- 4 tablespoonsbutter(divided)
- 5garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Pat the scallops dry with paper towels and season both sides generously with salt and black pepper. Set aside at room temperature for 10 minutes to allow the seasonings to adhere.
Tip: Dry scallops are essential for achieving a proper golden crust when grilled.
- 2
Toss the trimmed green beans with 1 tablespoon of olive oil, salt, and pepper. Spread them on a grill-safe skewer or grill basket.
Tip: Using a grill basket prevents small vegetables from falling through the grates.
- 3
Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with oil to prevent sticking.
- 4
Place the green bean basket on the grill and cook for 4-5 minutes, shaking occasionally, until they have light char marks and are tender-crisp. Transfer to a warm plate.
- 5
Brush scallops lightly with remaining olive oil. Place them directly on the grill grates and cook for 2-3 minutes per side without moving them around, until they develop a golden crust and are just opaque in the center.
Tip: Resist the urge to flip frequently; let them sit to develop a caramelized exterior.
- 6
While the scallops finish cooking, melt 3 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, then remove from heat and stir in lemon juice and red pepper flakes.
- 7
Arrange the grilled green beans on serving plates and top with the scallops. Drizzle the garlic lemon butter over everything and garnish with fresh parsley and a squeeze of lemon wedge.
Tip: Serve immediately while the scallops are still warm for the best flavor and texture.
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