Grilled Scallops with Plantain and Cilantro-Lime Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under thirty minutes. The sweet caramelized plantains paired with perfectly seared scallops create this amazing contrast, and then the cilantro lime butter just brings everything home. Sea scallops are packed with lean protein and selenium, which supports your immune system, and they cook so quickly that you'll have dinner on the table before you know it. Best of all, this recipe requires just a hot grill and a few simple ingredients, making it incredibly approachable even if you're not an experienced cook. Trust me, your guests will think you spent hours in the kitchen.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 2ripe plantains(peeled and sliced lengthwise into 1/4-inch planks)
- 4 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh cilantro(finely chopped)
- 1lime(zest and juice)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonred pepper flakes
- 2fresh lime wedges(for serving)
- 1 teaspoonfleur de sel(finishing salt)
Detail level
Instructions
- 1
Prepare the cilantro-lime butter by combining softened butter, chopped cilantro, lime zest, lime juice, minced garlic, and red pepper flakes in a small bowl. Mix until well incorporated and set aside.
Tip: You can prepare this butter up to 1 day ahead and refrigerate it, bringing it to room temperature before serving.
- 2
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: A well-oiled grill is essential for achieving good sear marks on both scallops and plantains.
- 3
Pat the scallops completely dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Removing excess moisture from scallops ensures a better crust when grilled and prevents them from steaming.
- 4
Brush the plantain slices on both sides with olive oil and season with salt and pepper. Place them on the grill and cook for 4-5 minutes per side until golden brown and caramelized. Transfer to a serving platter.
Tip: Plantains release their natural sugars when caramelized, creating a sweet contrast to the savory scallops.
- 5
Increase the grill heat slightly if needed. Arrange scallops on the grill in a single layer, being careful not to overcrowd them. Grill for 2-3 minutes without moving them.
Tip: Resist the urge to move the scallops immediately; this allows them to develop a golden crust.
- 6
Flip the scallops and grill for another 2-3 minutes on the second side until they are opaque throughout and cooked through. They should feel firm but still slightly springy to the touch.
Tip: Overcooked scallops become rubbery, so watch them carefully during this final stage.
- 7
Arrange the grilled scallops on top of the caramelized plantain slices on your serving platter.
Tip: Work quickly while the scallops are still warm to maintain their perfect texture.
- 8
Dollop or drizzle the cilantro-lime butter over the hot scallops, allowing it to melt and create a rich sauce. Finish with a pinch of fleur de sel and serve immediately with fresh lime wedges.
Tip: The warm scallops will gently melt the butter into a silky glaze.
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