Grilled Scallops with Potato and Herb Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.

   Tip: A hot grill is essential for achieving a golden crust on both scallops and potatoes.

2. 2

   While the grill heats, prepare the herb butter by mixing softened butter with chopped parsley, thyme, minced garlic, and lemon zest in a small bowl. Season with a pinch of salt and set aside.

   Tip: Make the herb butter ahead of time and refrigerate if you prefer a firmer consistency.

3. 3

   Brush both sides of the potato slices with vegetable oil and season generously with salt and pepper. Place them on the grill and cook for 4-5 minutes per side until golden and tender, then transfer to a serving platter.

   Tip: Don't move potatoes around too much on the grill—let them sit to develop a nice char.

4. 4

   Pat the scallops completely dry with paper towels, then lightly brush with olive oil and season with sea salt and black pepper on both sides.

   Tip: Moisture is the enemy of a good sear; dry scallops will brown much better than wet ones.

5. 5

   Place scallops on the hottest part of the grill and cook for 2-3 minutes without moving them, until they develop a golden crust.

   Tip: Resist the urge to flip or move scallops—let the grill do its work to develop flavor.

6. 6

   Carefully flip the scallops and cook for another 2 minutes on the second side until just cooked through. They should be opaque but still slightly tender inside.

   Tip: Overcooking scallops makes them rubbery; aim for a slightly translucent center if possible.

7. 7

   Arrange the grilled potatoes on plates, top with the scallops, and place a generous dollop of herb butter on each scallop, allowing it to melt over the top.

   Tip: The residual heat of the scallops will melt the butter perfectly if it's at room temperature.

8. 8

   Finish with a squeeze of fresh lemon juice and serve immediately while everything is still warm.