Grilled Scallops with Radish and Brown Butter Emulsion
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels restaurant quality but comes together in just thirty minutes. Scallops are naturally high in protein and selenium, making them both delicious and nourishing. The beauty of this dish is its simplicity: you sear those gorgeous scallops on the grill, toss together some crisp radishes, and finish everything with a silky brown butter emulsion that transforms the whole plate. The best part? You probably have most of these ingredients already in your kitchen. It's elegant enough for guests but honestly, I make this for myself all the time because it's so easy and tastes absolutely incredible.
Ella x
Ingredients
- 16large sea scallops(pat dry with paper towels)
- 8radishes(thinly sliced)
- 6 tablespoonsunsalted butter
- 4 sprigsfresh thyme
- 1lemon(zested and halved)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 59 mlwhite wine
- 1shallot(minced)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Heat a cast-iron skillet or grill pan over medium-high heat for 3-4 minutes until very hot. Toss radish slices with 1 tablespoon olive oil, salt, and pepper, then spread on the hot surface to crisp for 2-3 minutes per side. Transfer to a plate and set aside.
Tip: Don't overcrowd the pan; work in batches if needed to achieve crispy edges.
- 2
Pat scallops thoroughly dry with paper towels and season both sides with sea salt and cracked pepper. Brush lightly with 1 tablespoon of olive oil.
Tip: Dry scallops are essential for proper browning and caramelization on the grill.
- 3
Increase grill heat to high. Place scallops on the hot grill and cook undisturbed for 2-3 minutes until golden brown. Flip carefully and cook the other side for another 2-3 minutes until just opaque in the center.
Tip: Avoid moving the scallops around; let them develop a golden crust before flipping once.
- 4
In a small saucepan, melt 4 tablespoons of butter over medium heat. Add minced shallot and cook for 1 minute until softened and fragrant.
Tip: Keep heat at medium to prevent the butter from browning too quickly.
- 5
Pour in white wine and reduce by half, about 1 minute. Continue cooking the butter, swirling occasionally, until it turns a nutty golden-brown color with a pleasant aroma, approximately 2-3 minutes more.
Tip: Watch carefully during browning; butter can burn quickly once it starts to color.
- 6
Remove from heat and stir in minced garlic, fresh thyme sprigs, and lemon zest. Season with a pinch of salt and pepper, then strain through a fine sieve to remove solids if desired.
Tip: Strain the brown butter for a silkier sauce, or leave the thyme sprigs in for rustic presentation.
- 7
Divide crispy radish slices among four plates, creating a bed. Top each with four grilled scallops and drizzle generously with the warm brown butter emulsion.
Tip: Serve immediately while the scallops are still warm and the radishes retain their crispness.
- 8
Garnish each plate with fresh parsley, a squeeze of lemon juice, and any remaining lemon zest. Serve immediately.
Tip: A light garnish of fleur de sel adds an elegant finishing touch.
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