Grilled Scallops with Plantain and Cilantro-Lime Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.