Roasted Scallops with Courgette
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
Succulent scallops with a golden crust paired with tender roasted courgette ribbons, finished with lemon butter and fresh herbs for an elegant yet simple seafood dinner.
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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