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Grilled Scallops with Asparagus
30 minute prep
Grilled Scallops with Asparagus is a light, flavorful dish that perfectly balances the delicate sweetness of scallops with the earthy, crisp bite of asparagus. This recipe brings out the best of both with a rich, garlicky sauce made from roasted garlic, fresh thyme, and a splash of lemon for brightness. The scallops and asparagus are grilled to perfection, with constant basting to keep them tender and juicy. Whether you're cooking for a crowd or a simple dinner for two, this dish delivers elegance and fresh summer flavors in just minutes! This recipe takes 30 minutes of prep and 10 minutes of cooking.
Directions
Makes 4 servings
Soak 20 bamboo skewers in water for 30 minutes or use metal ones. Preheat a well-seasoned grill to medium heat, letting the grill heat for at least 10 minutes.
Meanwhile, prepare the sauce for the scallops and asparagus. In a wide small bowl, whisk together the masted roasted garlic, thyme, lemon juice, salt, olive oil, and softened butter.
Place the asparagus on the center of the grill and baste them with the sauce. Take care not to create any flare-ups. Cook for 2 to 3 minutes and flip. Baste again. Next add the scallops. Based them. Cook for about 2 minutes per side, or until they are just cooked through. Baste continuously so the scallops don’t dry out. Serve promptly.
Cooking time: the asparagus takes 8 minutes in total while the asparagus takes 4.
Ingredients
for the Scallops:
1 pound scallops
1 bunch of asparagus, ends trimmed and optionally shaved
for the sauce:
4 cloves of roasted garlic, mashed
1 teaspoon of fresh thyme
Lemon juice from half a lemon
1 teaspoon salt
2/3 cup olive oil
2 tablespoons of softened butter
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