Grilled Scallops with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just half an hour from start to finish. Grilled scallops are naturally sweet and buttery, and they cook so fast that you barely have time to blink. I love pairing them with fresh watercress, which is packed with vitamins and minerals that make you feel like you're doing something really good for your body. The garlic butter sauce brings everything together beautifully, and honestly, this dish tastes fancy enough to impress guests but simple enough that anyone can pull it off. Give this one a try and you'll see why it's become my go to meal.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 946 mlfresh watercress(loosely packed)
- 6 tablespoonsunsalted butter(divided)
- 3garlic cloves(minced)
- 237 mlpanko breadcrumbs
- 3 tablespoonsfresh lemon juice
- 1shallot(finely diced)
- 237 mldry white wine
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonfresh cracked black pepper
- 1 tablespoonfresh parsley(chopped)
Detail level
Instructions
- 1
Prepare the garlic breadcrumbs by toasting 2 tablespoons of butter in a small skillet over medium heat until foaming, then add minced garlic and panko breadcrumbs, stirring constantly for 3-4 minutes until golden and fragrant. Set aside on paper towels.
Tip: Breadcrumbs should be crispy but not burnt—watch them carefully as they brown quickly.
- 2
Season the patted-dry scallops generously on both sides with sea salt and black pepper about 5 minutes before cooking.
Tip: Dry scallops are essential for achieving a proper sear; moisture is the enemy of a golden crust.
- 3
Heat a cast iron or heavy-bottomed skillet over high heat until it's very hot but not smoking. Add 1 tablespoon of olive oil and swirl to coat.
Tip: A properly heated pan is crucial for developing that caramelized exterior on the scallops.
- 4
Working in batches if needed, carefully place scallops in the hot pan, flat-side down, and resist moving them for 2-3 minutes until they develop a golden brown crust. Flip and cook the other side for another 1-2 minutes. Transfer to a warm plate.
Tip: Scallops cook very quickly; overdone scallops become rubbery, so aim for just opaque centers.
- 5
In a small saucepan, melt 1 tablespoon of butter over medium heat and add diced shallot, sautéing for 1-2 minutes until softened. Deglaze with white wine, scraping up any flavorful bits, and let it reduce by half.
Tip: This wine reduction builds the flavor foundation for your beurre blanc sauce.
- 6
Reduce heat to low and slowly whisk in the remaining 3 tablespoons of cold butter, one piece at a time, creating an emulsified sauce. Finish with fresh lemon juice, salt, and pepper to taste. Keep warm but do not boil.
Tip: Adding cold butter slowly keeps the sauce silky; if it breaks, remove from heat and whisk in a touch of cold water.
- 7
Toss the fresh watercress with a light drizzle of olive oil, pinch of salt, and squeeze of lemon juice on a serving platter.
Tip: Don't dress the watercress too far in advance or it will wilt.
- 8
Arrange the watercress on serving plates, top with four scallops per plate, drizzle generously with lemon beurre blanc, and garnish with toasted garlic breadcrumbs and fresh parsley.
Tip: Serve immediately while the scallops are still warm and the watercress is crisp.
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