Roasted Scallops with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Roasted scallops with okra is a simple yet elegant combination that brings out the natural sweetness of both ingredients. The scallops provide lean protein that cooks quickly while the okra becomes tender and slightly caramelized in the oven. I love how the garlic, lemon, and fresh thyme create a bright Mediterranean flavor that feels special without requiring any fancy techniques. Best of all, this dish is budget friendly and uses just one pan, making cleanup a breeze.
Ella x
Ingredients
- ¾ kglarge scallops(patted dry with paper towels)
- ½ kgfresh okra(trimmed and halved lengthwise)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter(divided)
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika(smoked)
- 1 tablespoonfresh thyme(chopped)
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the okra halves with 2 tablespoons of olive oil, salt, pepper, and paprika on a baking sheet. Spread in a single layer and roast for 20-22 minutes, stirring halfway through, until golden and crispy.
Tip: Patting the okra dry before tossing prevents steaming and ensures crispiness.
- 2
While the okra roasts, remove the scallops from the refrigerator 10 minutes before cooking to bring them closer to room temperature. Pat them completely dry with paper towels, as moisture prevents proper browning.
Tip: Dry scallops are essential for achieving a golden crust.
- 3
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Season the scallops on both sides with salt and pepper.
- 4
Once the oil is very hot, carefully place the scallops in the skillet in a single layer. Sear for 2-3 minutes without moving them, until a golden crust forms on the bottom.
Tip: Resist the urge to move the scallops; let them develop a caramelized exterior.
- 5
Flip the scallops and cook for another 2 minutes on the other side. Transfer the cooked scallops to a warm plate and tent with foil.
Tip: Do not overcook; scallops continue cooking as they rest.
- 6
Reduce heat to medium and add 2 tablespoons of butter to the same skillet. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
- 7
Deglaze the pan with lemon juice, scraping up any browned bits from the bottom. Stir in the remaining 1 tablespoon of butter, thyme, red pepper flakes, and lemon zest. Simmer for 2 minutes until the sauce is slightly thickened and glossy.
Tip: The browned bits contain incredible flavor; don't skip this step.
- 8
Divide the roasted okra among four plates. Top each portion with the seared scallops and drizzle generously with the warm lemon-garlic butter sauce. Serve immediately while everything is hot.
Tip: Plate and serve immediately for the best texture and temperature contrast.
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