Ingredients:

  • 16–20 large, dry-packed sea scallops (approx. 450g / 1 lb)
  • 1 tbsp olive oil (15 ml)
  • 1/2 tsp sea salt (3 g)
  • 1/4 tsp black pepper (1 g)
  • 60g (4 tbsp) unsalted butter, softened
  • 2 large cloves garlic, minced finely
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 tsp smoked paprika (5 g)
  • 1/2 tsp lemon zest, finely grated
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp high heat oil (e.g., grapeseed or canola) (15 ml) – for oiling the grill grates

Instructions:

  1. Remove the small, tough side muscle from each scallop. Lay the scallops on a double layer of kitchen paper and pat them completely dry.
  2. In a small bowl, combine the softened butter, minced garlic, lemon juice, lemon zest, and smoked paprika until fully incorporated. This is the smoked paprika butter.
  3. Place the dried scallops in a large mixing bowl. Gently coat them with the olive oil, salt, and pepper. Then, lightly coat the scallops with half of the prepared smoked paprika butter mixture (reserve the other half for brushing after grilling).
  4. Refrigerate the scallops for a minimum of 30 minutes to firm up and absorb the flavour. If using skewers, thread 3-4 scallops onto each skewer, ensuring they are slightly spaced.
  5. Heat the grill to medium-high heat (approx. 200°C / 400°F). Ensure the grates are cleaned thoroughly.
  6. Lightly brush the grill grates or a grill basket with the high heat oil to prevent sticking.
  7. Place the scallops (skewered or in the basket) directly over the heat. Grill the first side for approximately 3 minutes without moving them to develop a good sear.
  8. Flip the scallops gently. Grill for another 3–4 minutes until they look opaque throughout but still slightly translucent in the very centre.
  9. Remove the scallops immediately from the heat and transfer them to a warm platter. Brush the remaining reserved smoked paprika butter generously over the warm scallops.
  10. Sprinkle with fresh chopped parsley and serve immediately.