Grilled Scallops with Okra

Instructions

1. 1

   Preheat your grill to high heat. Pat the scallops completely dry with paper towels and season both sides generously with salt and black pepper.

   Tip: Dry scallops are essential for achieving a good sear without steaming.

2. 2

   Toss the okra halves with 1 tablespoon olive oil, salt, and pepper. Set aside on a plate.

3. 3

   In a small saucepan over medium heat, melt 3 tablespoons butter with minced garlic, stirring constantly for about 1 minute until fragrant. Add lemon juice, thyme, red pepper flakes, and lemon zest. Keep warm on low heat.

   Tip: Don't let the garlic brown or it will become bitter.

4. 4

   Brush the grill grates with the remaining olive oil. Place scallops directly on the grill and sear for 2-3 minutes per side until they develop a golden crust and are just cooked through.

   Tip: Avoid moving the scallops too much; let them develop a caramelized exterior.

5. 5

   Simultaneously, place okra cut-side down on the grill and cook for 3-4 minutes until charred and tender, turning halfway through.

   Tip: The okra should have visible char marks and be slightly softened.

6. 6

   Transfer the scallops to a serving platter and arrange the grilled okra around them. Drizzle generously with the warm garlic-lemon butter sauce.

7. 7

   Taste and adjust seasoning if needed. Serve immediately while everything is still hot and crispy.

   Tip: Squeeze additional fresh lemon juice over the top for extra brightness if desired.