📝 About This Recipe
This dish elevates the natural, oceanic sweetness of jumbo dry-packed scallops by introducing the smoky depth of a live fire and the nutty complexity of beurre noisette. The contrast between the charred, caramelized exterior and the buttery, tender center creates a luxurious sensory experience. Finished with a squeeze of charred lemon and crispy sage, it is a sophisticated yet approachable masterpiece of grilled seafood.
🥗 Ingredients
The Scallops
- 1.5 pounds Jumbo Sea Scallops (dry-packed, U-10 or U-12 size)
- 2 tablespoons Extra Virgin Olive Oil (high smoke point preferred)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
The Brown Butter Sauce
- 6 tablespoons Unsalted European-style Butter (high fat content for better browning)
- 8-10 pieces Fresh Sage Leaves (whole)
- 2 pieces Garlic Cloves (smashed and peeled)
- 1 tablespoon Fresh Lemon Juice (plus 1 lemon halved for grilling)
- 1 tablespoon Capers (drained and patted dry)
Garnish & Finishing
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 tablespoon Fresh Italian Parsley (finely chopped)
- 1/4 cup Micro-greens (optional, for plating aesthetic)
👨🍳 Instructions
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1
Begin by removing the small, tough side muscle (the 'foot') from each scallop by gently pinching and pulling it away. Discard the muscles.
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2
Place the scallops on a plate lined with paper towels. Pat them extremely dry on all sides; moisture is the enemy of a good sear and will cause them to steam rather than char.
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3
Preheat your grill to high heat (450°F-500°F). Ensure the grates are meticulously cleaned and lightly oiled to prevent sticking.
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4
While the grill heats, prepare the brown butter. In a small light-colored saucepan over medium heat, melt the 6 tablespoons of butter.
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5
Once the butter melts and begins to foam, add the smashed garlic and whole sage leaves. Swirl the pan constantly.
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6
Watch for the milk solids to turn a golden-brown 'hazelnut' color and the aroma to become nutty. Immediately remove from heat to prevent burning. Stir in the lemon juice and capers, then set aside in a warm spot.
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7
Lightly brush the dried scallops with olive oil and season generously with kosher salt and black pepper just before they hit the grill.
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8
Place the scallops on the hottest part of the grill. Do not move them for 2 minutes to allow a crust to form.
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9
At the same time, place the lemon halves cut-side down on the grill grates until charred and caramelized.
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10
Carefully flip the scallops using thin metal tongs or a fish spatula. They should release easily if the sear is sufficient. Grill for an additional 60-90 seconds.
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11
Remove the scallops when they are opaque on the outside but still slightly translucent and tender in the very center (internal temp of 125°F-130°F).
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12
Transfer the scallops to a warm platter. Immediately spoon the warm brown butter sauce—including the crispy sage and capers—over the top.
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13
Finish with a sprinkle of flaky sea salt, chopped parsley, and a final squeeze of the charred lemon juice.
💡 Chef's Tips
Always buy 'dry' scallops; 'wet' scallops are treated with phosphates that prevent browning and leave a soapy taste. Use a light-colored pan for the butter so you can accurately judge the color change and avoid burning it. If your grill grates are wide, use a perforated grill pan or skewers to prevent the scallops from falling through. Don't overcook! Scallops become rubbery within seconds of passing their ideal temperature. If sage isn't your favorite, swap it for fresh thyme or rosemary for a different aromatic profile.
🍽️ Serving Suggestions
Serve over a bed of creamy parmesan polenta or cauliflower purée to soak up the brown butter. Pair with a crisp, high-acidity white wine like a Sancerre or an oaked Chardonnay to complement the richness. Accompany with grilled asparagus or blistered snap peas for a fresh, crunchy contrast. A side of crusty sourdough bread is essential for mopping up the leftover hazelnut butter. For a light summer meal, serve atop a chilled arugula salad with shaved fennel.