Ingredients:

  • 5 lbs Large Sea Scallops (U-10/U-12), patted thoroughly dry
  • 2 Tbsp Olive Oil
  • 1 tsp Sea Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper, divided
  • 4 oz Unsalted Butter (1 stick)
  • 4 cloves Garlic, finely minced
  • 1/4 cup Fresh Parsley, finely chopped
  • 1 tsp Lemon Zest
  • 1 Tbsp Fresh Lemon Juice
  • 1/4 tsp Red Pepper Flakes (optional)

Instructions:

  1. Prepare the Garlic Butter: Gently melt the 4 oz (115g) of butter in a small saucepan over low heat, ensuring it does not brown. Remove from heat.
  2. Infuse the Butter: Stir in the minced garlic, lemon zest, red pepper flakes (if using), and a pinch of salt and pepper. Let this mixture sit to gently infuse while preparing the scallops.
  3. Prepare Scallops: Aggressively pat the scallops dry using paper towels. If present, remove the small side muscle. Thread 4-5 scallops onto metal skewers, or place them directly in a grill basket.
  4. Oil and Season: Drizzle the scallops with 2 Tbsp (30 ml) of olive oil and season generously with the remaining sea salt and black pepper.
  5. Preheat Grill: Preheat the grill to extremely high heat (approximately 500°F / 260°C). Clean and oil the hot grates just before placing the scallops down.
  6. Grill: Place the scallops directly over high heat. Grill undisturbed for 2 to 3 minutes until deep caramelization forms on the bottom side.
  7. Flip and Finish: Carefully flip the scallops and grill for an additional 1 to 2 minutes. The total cooking time should not exceed 5-6 minutes. The interior should be opaque white with a slight translucent centre.
  8. Sauce and Serve: Just before serving, stir the fresh lemon juice and chopped parsley into the warm garlic butter mixture. Immediately transfer the hot scallops to a serving platter and toss gently with the Lemon-Parsley Garlic Butter. Serve immediately.