Grilled Scallops with Spinach

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the scallops completely dry with paper towels and season generously with sea salt and black pepper on both sides.

   Tip: Dry scallops are essential for achieving a golden crust without steaming.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced shallot and cook for 1 minute until fragrant. Add minced garlic and cook for another 30 seconds.

3. 3

   Add the fresh spinach to the skillet in batches, stirring until each batch wilts before adding more. Once all spinach is wilted, season with a pinch of salt and pepper, then transfer to a serving platter and keep warm.

   Tip: Cook spinach just until tender to retain its vibrant color and nutrients.

4. 4

   Brush the hot grill grates with remaining olive oil. Place scallops on the grill in a single layer without crowding.

   Tip: Leave space between scallops so they develop a beautiful crust rather than steam.

5. 5

   Grill the scallops for 2-3 minutes on the first side without moving them. Flip carefully and grill the other side for another 2-3 minutes until opaque throughout.

   Tip: Scallops cook quickly, so watch them closely to avoid overcooking and rubbering.

6. 6

   In a small saucepan, melt 4 tablespoons of butter over medium heat. Pour in the white wine and add the lemon juice, stirring gently. Let it simmer for 2 minutes to reduce slightly.

7. 7

   Remove the butter sauce from heat and stir in the lemon zest and fresh thyme leaves. Taste and adjust seasoning with salt and pepper as needed.

8. 8

   Arrange the wilted spinach on serving plates, then top with the grilled scallops. Drizzle the lemon butter sauce over the scallops and around the plate, then serve immediately.

   Tip: Serve right away while the scallops are still warm for the best flavor and texture.