Grilled Scallops with Mushroom and Garlic Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Here's a dinner that'll impress your guests without keeping you in the kitchen all evening. These grilled scallops are absolutely stunning, paired with a buttery mushroom and garlic sauce that's both elegant and super simple to pull together. The whole meal comes together in under thirty minutes, which is perfect for weeknight entertaining or when you want something special without the fuss. Scallops are packed with protein and lean, making them a nutritious choice that still feels indulgent. The key is getting your scallops dry and your grill hot so they develop that beautiful golden crust. Trust me, once you nail this recipe, you'll be making it again and again.
Ella x
Ingredients
- 16large sea scallops(pat dry with paper towels)
- 340 gmixed mushrooms(cremini, oyster, and shiitake, sliced)
- 4 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 237 mldry white wine
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper(freshly ground)
- 1lemon(halved)
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
Tip: A clean grill prevents scallops from sticking and creates better grill marks.
- 2
Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for 10 minutes.
Tip: Dry scallops develop a better crust, and room temperature ensures even cooking.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5-6 minutes until golden brown, then remove and set aside.
Tip: Don't overcrowd the pan; cook mushrooms in batches if necessary for even browning.
- 4
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and fresh thyme, stirring constantly for about 1 minute until fragrant.
Tip: Watch carefully to avoid burning the garlic, which will turn bitter.
- 5
Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Return the mushrooms to the skillet and stir to combine. Keep warm on low heat.
Tip: The wine adds acidity and depth to balance the richness of the butter.
- 6
Brush the remaining 1 tablespoon of olive oil lightly onto the grill grates. Place scallops directly on the grill and cook for 2-3 minutes per side, resisting the urge to move them around.
Tip: Let scallops develop a golden crust before flipping; they should release naturally when ready.
- 7
Transfer grilled scallops to a serving plate and top with the warm mushroom mixture. Drizzle with remaining 2 tablespoons of butter mixed with extra garlic.
Tip: Finish the butter slightly cooler to preserve its fresh flavor and silky texture.
- 8
Squeeze fresh lemon juice over the dish and garnish with chopped parsley. Serve immediately while hot.
Tip: Lemon brightens the dish and enhances the natural sweetness of the scallops.
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