Roasted Scallops with Courgette
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favourite weeknight dinners because it comes together in just 35 minutes from start to table. Scallops are such a treat, but they're actually incredibly quick to cook, and when you pair them with fresh courgette and a splash of white wine, you've got something that feels restaurant quality without the fuss. I love that scallops are packed with protein and selenium, which supports your immune system beautifully. The butter and garlic create this gorgeous golden sauce that makes everything taste indulgent, and honestly, it's a dish that impresses guests while being refreshingly simple to pull off at home.
Ella x
Ingredients
- 16large scallops(patted dry)
- 3courgette(sliced into ribbons using a mandoline or vegetable peeler)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter(unsalted)
- 3garlic cloves(thinly sliced)
- 1fresh lemon(zest and juice)
- 8 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 118 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the scallops thoroughly dry with paper towels and season both sides with sea salt and cracked black pepper.
Tip: Dry scallops are essential for achieving a golden crust; any moisture will cause them to steam rather than sear.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over high heat until shimmering. Working in batches if necessary, sear the scallops for 90 seconds on each side until golden, then transfer to a plate.
Tip: Don't overcrowd the pan; scallops need space for proper searing.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the courgette ribbons for 2-3 minutes until just beginning to soften, stirring gently. Season with salt and pepper.
Tip: Keep the courgette ribbons tender rather than fully cooked, as they will continue cooking in the oven.
- 4
Push the courgette to the sides of the skillet and add the sliced garlic in the center, cooking for about 30 seconds until fragrant.
Tip: Watch the garlic carefully to prevent burning.
- 5
Nestle the seared scallops back into the skillet among the courgette ribbons. Dot with butter and scatter fresh thyme sprigs over the top.
Tip: Arrange scallops in a single layer for even cooking.
- 6
Pour the white wine around the ingredients (not directly on the scallops) to create a light pan sauce. Transfer the entire skillet to the preheated oven.
Tip: The wine will reduce and concentrate, creating a delicate sauce.
- 7
Roast for 6-8 minutes until the scallops are just cooked through and opaque in the center, checking after 6 minutes by gently pressing the largest scallop.
Tip: Overcooked scallops become rubbery; they should be tender and slightly springy to the touch.
- 8
Remove from the oven and finish with fresh lemon juice and zest. Drizzle any pan juices over the top and serve immediately on warm plates.
Tip: The bright lemon cuts through the richness of the butter and complements the sweet scallops beautifully.
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