Grilled Scallops with Potato and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together in just 45 minutes, making it perfect for a weeknight dinner that feels fancy. Seared scallops are such a treat, and when paired with creamy herb butter and golden roasted potatoes, they really shine. Sea scallops are packed with lean protein and selenium, which supports heart health beautifully. What I love most is how simple it truly is to execute, despite looking restaurant quality. The fresh parsley and thyme brighten everything up, while that nutty herb butter ties it all together. You'll have everyone impressed without spending hours in the kitchen.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- ¾ kgrusset potatoes(sliced lengthwise into 1/4-inch planks)
- 4 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(leaves only)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(zested and halved)
- 2 tablespoonsvegetable oil(for grilling)
Detail level
Instructions
- 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
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
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
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
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
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
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
Finish with a squeeze of fresh lemon juice and serve immediately while everything is still warm.
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