Tender, flavourful and perfect for warm summer evenings – an elegant treat from the grill
Tender scallops, briefly grilled and refined with an aromatic lemon butter and fresh herbs, offer a light yet intensely flavoured dish. The delicate sweetness of the scallops harmonises perfectly with the fresh acidity of the lemon and the spicy notes of the herbs. An ideal dish for special occasions or as the highlight of a summer barbecue evening.
Ideal wine accompaniment: Chablis (France, Bourgogne AOC)
A classic Chablis from Bourgogne is the perfect accompaniment to grilled scallops. Its mineral freshness, paired with a lively acidity and subtle citrus notes, complements the delicate flavours of the scallops and the freshness of the lemon butter. The fine structure and elegance of the Chablis emphasise the delicacy of the dish without overpowering it. A harmonious combination that elegantly captures the flavour of the sea.
Further wine recommendations:
Sancerre (France, Loire AOC) A Sauvignon Blanc from Sancerre offers crisp acidity and flavours of gooseberry, citrus fruit and fresh herbs. These characteristics complement the lemon butter and scallop herbs perfectly. The mineral note of the wine enhances the marine flavours and makes for a refreshing taste experience.
Albariño (Spain, Rías Baixas DO) Albariño is characterised by its lively acidity and aromas of green apple, citrus fruit and salty sea notes. These characteristics harmonise perfectly with the grilled scallops and lemon butter. The freshness of the wine emphasises the lightness of the dish and allows the flavours to shine.
Vermentino (Italy, Sardinia DOC) Vermentino offers flavours of citrus fruits, white flowers and a hint of almonds. Its lively acidity and slight saltiness go perfectly with seafood. The combination with scallops and lemon butter creates a Mediterranean flavour experience.
Grüner Veltliner (Austria, Wachau DAC) This wine presents flavours of green apple, citrus fruit and white pepper. Its fresh acidity and savoury notes perfectly complement the herbs and lemon butter of the scallops. A versatile companion that emphasises the flavours of the dish.
Champagne Brut (France, Champagne AOC) A dry champagne with a fine perlage and flavours of citrus fruits, brioche and minerality offers a luxurious accompaniment to scallops. The freshness and elegance of the champagne harmonise with the lemon butter and herbs and lend the dish a festive note.
The recipe:
Grilled scallops with lemon butter and herbs
Cooking utensils
- 1 Grill or grill pan
- 1 Small bowl
- 1 Brush
- 1 Pliers
Ingredients
For the scallops:
- 8 Scallops
- 2 Tbsp olive oil
- Salt and pepper to taste
For the lemon butter:
- 50 g Butter
- 1 Organic lemon Juice and grated peel
- 1 Garlic clove finely chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme chopped
- Salt and pepper to taste
Preparation
Preparation of the lemon butter:
- Add the lemon juice, lemon zest, garlic and herbs.
- Season to taste with salt and pepper and keep warm.
Grill the scallops:
- Carefully pat the scallops dry and rub with a little olive oil.
- Preheat the grill or grill pan to medium-high heat.
- Grill the scallops for approx. 1.5 to 2 minutes on each side until they are golden brown and still translucent on the inside.
- After grilling, drizzle with the lemon butter and serve immediately.
Recommended side dishes:
- Lukewarm fennel salad with orange fillets – fruity, aniseed-like and perfect for seafood.
- Toasted baguette with herb oil – slightly crusty, ideal for soaking up the butter.
- Green leaf salad with citrus vinaigrette – brings freshness, acidity and texture for balance.
