Ingredients:

  • 1 lb (450g) Jumbo sea scallops (dry-packed)
  • 2 tbsp (30ml) Extra-virgin olive oil
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Freshly ground black pepper
  • 4 tbsp (57g) Unsalted butter
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (2g) Lemon zest
  • 2 cloves (6g) Garlic, minced
  • 1 tbsp (4g) Fresh parsley, finely chopped
  • 1 tsp (1g) Fresh thyme leaves

Instructions:

  1. Pat the scallops extremely dry using paper towels. Remove the small, tough side muscle (the 'foot') from the side of each scallop.
  2. In a medium bowl, toss the scallops with olive oil, salt, and pepper until lightly coated.
  3. Preheat your grill to high heat (approx. 450°F / 230°C). Place the scallops in a preheated grill basket.
  4. Grill for 2-3 minutes per side without moving them until a mahogany-colored crust forms and the center has a slight give.
  5. While the scallops grill, melt butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
  6. Stir in lemon juice, zest, parsley, and thyme. Remove from heat immediately to prevent the butter from breaking.
  7. Transfer the scallops to a platter and immediately drizzle the warm lemon herb butter over the top.