Grilled Scallops with Radish and Brown Butter Emulsion

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.