Grilled Scallops with Okra
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Here's a recipe I absolutely love for a weeknight dinner that feels fancy but comes together in under half an hour. Grilled scallops with okra is one of those dishes that looks like you spent hours in the kitchen when really, you've got dinner on the table in about thirty minutes. The scallops are naturally rich in protein and selenium, which supports your immune system, and they cook so quickly on the grill you barely have time to blink. Okra becomes wonderfully tender and slightly charred, and best of all, this entire meal is simple enough for a beginner but impressive enough to serve to guests. Just a bit of butter, garlic, and fresh lemon juice brings everything together beautifully.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 340 gfresh okra(trimmed, halved lengthwise)
- 4 tablespoonsunsalted butter
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonlemon zest
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
Toss the okra halves with 1 tablespoon olive oil, salt, and pepper. Set aside on a plate.
- 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
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
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
Transfer the scallops to a serving platter and arrange the grilled okra around them. Drizzle generously with the warm garlic-lemon butter sauce.
- 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.
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