Pan-Seared Scallops on the Plancha with Lemon Butter
🦪 Pan-Seared Scallops on the Plancha with Lemon Butter
Cooking seafood outdoors is a wonderful way to elevate any garden gathering. Fresh scallops need very little to shine, and when they're cooked on a hot plancha, they develop a beautifully golden crust while staying sweet, delicate and tender inside. Finished with a silky lemon butter sauce, this dish feels effortlessly elegant yet is surprisingly simple to prepare.
The secret to perfectly seared scallops is using a very hot, clean plancha surface. High heat creates the caramelised crust without overcooking the centre, while a clean cooking surface helps prevent the scallops from sticking.
🛒 Ingredients (Serves 4)
- 12 large fresh scallops, removed from the shell and patted dry
- 2 tbsp olive oil
- Salt and freshly ground black pepper
For the lemon butter
- 50g unsalted butter
- 2 garlic cloves, finely chopped
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tbsp fresh parsley, finely chopped
To serve
- Lemon wedges
- Fresh rocket or mixed salad
- Crusty bread
🧑🍳 Method
- Prepare the scallops. Pat the scallops completely dry using kitchen paper. Season both sides lightly with salt and freshly ground black pepper.
- Preheat the plancha. Heat the plancha over high heat until the surface is very hot. Ensure it is clean before adding the scallops to achieve the best golden sear.
- Cook the scallops. Lightly oil the plancha, then place the scallops onto the surface, leaving space between each one. Cook for 1½–2 minutes on the first side without moving them. Turn carefully and cook for another 1–2 minutes until just cooked through and beautifully caramelised.
- Prepare the lemon butter. While the scallops are cooking, melt the butter in a small pan or on a cooler section of the plancha. Stir in the garlic and cook gently for 1 minute before adding the lemon zest, lemon juice and parsley.
- Finish the dish. Spoon the warm lemon butter over the freshly cooked scallops.
- Serve immediately. Arrange the scallops on warm plates with fresh salad, crusty bread and extra lemon wedges for squeezing over just before eating.
💡 Tips for Perfect Seared Scallops
- Dry scallops thoroughly before cooking to achieve a rich golden crust.
- Always use a very hot, clean plancha surface.
- Avoid overcrowding the cooking surface so each scallop sears evenly.
- Scallops cook very quickly—overcooking can make them firm rather than tender.
🔥 Recommended Planchas
➡️ The BonFeu BonBiza Island XL Outdoor Cooking Station (£1,595) offers a spacious plancha and integrated preparation area, making it ideal for creating restaurant-quality meals outdoors:
https://salsplace.co.uk/products/bonfeu-bonbiza-island-bbq-plancha-100cm-with-table
➡️ For a stylish and versatile outdoor cooking experience, the BonFeu BonBiza Open BBQ Plancha Black (£854) delivers even heat distribution that's perfect for delicate seafood:
https://salsplace.co.uk/products/bonfeu-bonbiza-open-bbq-plancha-black
➡️ Browse the complete collection of BBQs and planchas here:
https://salsplace.co.uk/collections/buy-bonfeu-firebowl-bbq-planchas-at-sals-place
