Grilled Scallops Recipe
As a special treat, I made some Grilled Scallops with Couscous and Balsamic Butter. It would have been a perfect appetizer for a small dinner party, though we ate it for dinner, serving two very handily. Each scallop is like biting into a meaty marshmallow only juicier. The crispy exterior and mildly fishy flavor are enhanced by the lemon pepper and strong sweet balsamic butter.
Grilled Scallops Recipe
PrintIngredients
Method
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12
scallops
2 tbsp.
butter
2 cups
cooked couscous
2 tsp.
lemon pepper, divided
2½ cups
vegetable broth
¼ tsp.
red pepper flakes
salt pepper to taste
lemon zest
Balsamic Butter
¼ cup
balsamic vinegar
1 clove
garlic, minced
3 tbsp.
butter
- In a small saucepan, over medium heat, simmer the vinegar and the garlic. Simmer until reduced to a thick syrup, about 5 minutes. Set aside while the rest of the meal is being finished.
- Cook couscous to instructions, using veg broth and season with lemon pepper and red pepper flakes to taste.
- Place a Stainless Steel Grill Topper over direct heat and preheat the grill to high, around 500°F. You want this topper screaming hot to cook those scallops properly.
- Season the scallops with a light dusting of lemon pepper, and salt to taste. Melt butter on the stainless steel topper and sear the scallops for about 3 minutes until golden and crispy on each side.
- When ready to serve, rewarm the balsamic butter over medium heat. Cut the butter into pieces and add to the balsamic reduction one piece at a time. Stir in until all butter is incorporated and sauce is smooth.
- Serve scallops on a bed of seasoned couscous, drizzled with balsamic butter and lemon zest.
As a special treat, I made some Grilled Scallops with Couscous and Balsamic Butter. It would have been a perfect appetizer for a small dinner party, though we ate it for dinner, serving two very handily. Each scallop is like biting into a meaty marshmallow only juicier. The crispy exterior and mildly fishy flavor are enhanced by the lemon pepper and strong sweet balsamic butter.
Place on a preheated topper
Loads of colour
Remove from the grill
Serve atop seasoned couscous
Top with green onion, or lemon zest
Drizzle with balsamic butter
Getting saucy
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Place on a preheated topper
Loads of colour
Remove from the grill
Serve atop seasoned couscous
Top with green onion, or lemon zest
Drizzle with balsamic butter
Getting saucy
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Feel like a professional griller