Grilled Scallops with Chive Butter
Pan-seared sea scallops with a simple chive-infused butter sauce. Cooked over direct grill heat until just opaque, with residual cooking bringing internal temperature to 125-130F. The chive butter adds brightness to the natural brininess of the scallops. Ready in under 15 minutes.
Ingredients
- 1 pound sea scallops, drieddiver scallops1:1quality
premium option
- ¼ cup salted butter, melted
- 1 Tablespoon fresh chives, minced
- ¼ teaspoon fresh ground black pepper
Instructions
- 1
Mix melted butter, minced chives, and ground black pepper together.
- 2
Wash and dry scallops thoroughly.
- 3
Clean grill grates.
- 4
Preheat grill to medium-high heat.
- 5
Drizzle chive butter sauce over both sides of each scallop.
- 6
Grill over direct heat with lid open for 2-3 minutes per side until internal temperature reaches 115F, accounting for residual cooking of 10-15 degrees after removal.
- 7
Brush remaining chive butter over scallops and finish with sea salt.
- 8
Serve hot.
Tips
Pat scallops dry with paper towels to ensure proper searing and caramelization.
Do not move scallops on grill during cooking to avoid breaking delicate flesh and disrupting crust formation.
Use sea salt finishing salt for better texture than table salt.
Good to Know
Leftover chive butter keeps refrigerated up to 5 days. Cooked scallops best consumed same day.
Prepare chive butter sauce up to 1 day ahead. Cook scallops fresh for best texture.
Serve immediately on warm plates. Pairs well with grilled vegetables or light salad.
Common Mistakes
Do not overcook to avoid rubbery, tough scallops; remove at 115F internal temperature.
Do not skip drying scallops to avoid steaming instead of searing.
Do not skip cleaning grill to avoid sticking and uneven cooking.
Substitutions
premium option