Chargrilled Scallops Recipe

Prep scallops

Pat the scallops very dry with paper towels. Remove the small side muscle if present. Season both sides lightly and evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat and sear

Heat a heavy cast-iron grill pan or cast-iron skillet over high heat until smoking hot. Add 1 tbsp neutral oil and swirl to coat. Place scallops on the hot surface spaced apart. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and sear the other side 1.25–1.5 minutes until just cooked through (internal temp ~120–125°F / 49–52°C for medium-rare).

Finish with butter

In the last 20–30 seconds of cooking, add 1 tbsp unsalted butter and spoon the foaming butter over the scallops to baste. Remove scallops to a warm plate and tent loosely with foil while finishing sauces.

Reduce aromatics

In a small saucepan over medium heat combine 1 cup dry white wine, 1 tbsp rice wine (or white wine) vinegar, the minced shallot, and 1 tsp lightly crushed white peppercorns. Bring to a simmer and reduce until approximately 2 tablespoons of liquid remain (about 8–12 minutes).

Mount the butter

If using, whisk in 1 tsp heavy cream to help emulsify. Reduce heat to low. Off heat, add the cold cubed unsalted butter a few cubes at a time, whisking constantly to fully emulsify before adding more. Once all butter is incorporated and sauce is smooth and slightly thickened, whisk in 1 tsp fresh lemon juice and 1 tsp salt. Keep warm over the lowest heat or in a warm spot; do not let it boil or it will break.

Hold

Strain the beurre blanc through a fine mesh sieve into a small warm saucepan to remove shallot and pepper pieces if desired. Keep warm until plating.

Brown the butter

In a small skillet over medium heat, melt 2 tbsp unsalted butter. Continue cooking, swirling frequently, until the butter foams and the milk solids turn golden brown and smell nutty, about 3–4 minutes. Remove from heat immediately to stop cooking.

Prepare popcorn crust

While the butter is hot, add 1 cup finely crushed plain popped popcorn and 2 tsp fine breadcrumbs (if using) to the skillet. Stir to coat the crumbs with brown butter. Add the chopped cooked lobster (3 oz), 1/2 tsp lemon zest, 1/4 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp sliced chives. Toss gently to combine and warm the lobster through (about 30–45 seconds). Taste and adjust seasoning. Remove from heat.

Crisp slightly (optional)

If you prefer the popcorn lobster to be crisper, spread the mixture on a parchment-lined sheet and briefly broil 1–2 minutes until golden, watching carefully to avoid burning.

Plate 1: Spoon a shallow pool (about 2–3 tbsp) of warm white wine beurre blanc in the center of each plate.

Plate 2: Place the four chargrilled scallops on top of the beurre blanc, slightly offset so each scallop sits partly in the sauce.

Plate 3: Spoon or scatter the brown butter popcorn lobster mixture artistically over and around the scallops — aim for a small mound atop one scallop and a few scattered morsels beside the others.

Finish: Garnish with 1–2 tsp microgreens or baby pea shoots per plate, a light drizzle (about 1/2 tsp) of finishing olive oil if desired, and serve with a lemon wedge on the side. Serve immediately so scallops remain warm and sauce is emulsified.