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I love cooking scallops on my Big Green Egg. You get that distinct live-fire taste combined with a hard, cast-iron sear that is difficult to replicate in a kitchen. More importantly, by moving the cook outside, you avoid that lingering seafood aroma that can stay in your house for three days after a stovetop sear.
For this recipe, I am using premium U10 Sea Scallops. These are the large, “under ten per pound” variety that provide a substantial bite and plenty of surface area for a beautiful crust. To elevate the dish, I’ve included an easy, delicious pan sauce that you can whip up right in the skillet after the scallops are done.
So, sit back, grab a glass of Sauvignon Blanc, and enjoy this guide for Pan Seared Scallops on the Big Green Egg.
Table of Contents
- Step 1: Prep the Scallops for a Perfect Sear
- Step 2: Big Green Egg Setup and Cast Iron Prep
- Step 3: Seasoning for Success
- Step 4: Preparing the Pan for Searing
- Step 5: The Sear
- Step 6: The Flip
- Step 7: Removing the Scallops
- Step 8: The Easy Lemon Garlic Pan Sauce
- Step 9: Final Assembly and Serving
- Final Thoughts and Serving Suggestions
- People Also Ask
- How to Pan Sear Scallops on the Big Green Egg Recipe
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Step 1: Prep the Scallops for a Perfect Sear
The secret to a restaurant-quality crust starts long before the scallops hit the heat. First, you need to remove the small, rectangular muscle on the side of the scallop often called the “foot.” This muscle is tough and fibrous, so simply peel it away and discard it.
Next, place the scallops on paper towels and dry them thoroughly. Any surface moisture will cause the scallops to steam rather than sear, so patting them dry is the most important step for achieving that beautiful golden-brown finish.
Step 2: Big Green Egg Setup and Cast Iron Prep
To achieve a restaurant-quality sear, you need high, consistent heat. Set up your Big Green Egg for direct cooking and stabilize the temperature at 500°F.
While the grill is preheating, place a cast iron skillet directly on the grate. It is essential to let the skillet heat up along with the Egg. A cold pan will cause the scallops to stick and prevent that golden crust from forming, so give it plenty of time to get screaming hot before you start cooking.
Step 3: Seasoning for Success
Once your scallops are perfectly dry, it is time to season. For a clean, high-end flavor that lets the natural sweetness of the seafood shine, keep it simple.
Season one side of the dry scallops with kosher salt. The larger grains of kosher salt provide a better crust than fine table salt. I prefer seasoning only one side at this stage to prevent the salt from drawing out too much moisture before they hit the pan. This ensures the surface stays dry for that critical first contact with the cast iron.
Step 4: Preparing the Pan for Searing
Once your cast iron skillet has preheated on the Big Green Egg, it is time to add your cooking fat. Because we are cooking at 500°F, you must use an oil with a high smoke point—such as grapeseed, avocado, or canola oil.
Carefully pour enough oil to lightly cover the entire bottom of the pan. You want a thin, shimmering layer of oil that will act as the heat conductor between the cast iron and the scallops, ensuring an even, golden crust without the oil burning or turning bitter.
Step 5: The Sear
Once the oil is shimmering and the cast iron is ready, it is time for the main event. Carefully place the scallops in the pan salt side down. You should hear an immediate, aggressive sizzle as they hit the hot surface.
While the first side begins to develop that beautiful golden-brown crust, quickly season the top side of the scallops with kosher salt.
The most important rule here is to resist the urge to move them. Let the scallops sit undisturbed for about two minutes. This allows the proteins to properly caramelize and naturally release from the pan. If you try to flip them too early and they stick, they aren’t ready yet.
Step 6: The Flip
Patience is key, but timing is everything with seafood. After about 90 seconds to two minutes of undisturbed searing, the scallops should have developed a gorgeous, deep golden crust and will naturally release from the cast iron surface.
Carefully flip each scallop to sear the other side. You will immediately see that perfect caramelization that makes Big Green Egg scallops so special.
The second side will cook much faster than the first, so stay close to the grill. You are looking for an internal texture that is opaque and tender, not rubbery.
Step 7: Removing the Scallops
After another 90 seconds on the second side, your scallops should be perfectly cooked. They will have a firm yet springy texture and a beautiful crust on both sides.
Promptly remove the scallops from the pan and set them aside on a warm plate. It is crucial to get them out of the hot cast iron immediately to stop the cooking process. Overcooked scallops can quickly become rubbery, so we want to pull them while the centers are still tender and sweet.
Step 8: The Easy Lemon Garlic Pan Sauce
Now for the best part—utilizing the flavor left behind in the cast iron skillet. While the scallops are resting, keep the pan on the heat to make a quick, luxurious sauce.
- Sauté Aromatics: Reduce the Egg temperature slightly if needed, then add 1 tablespoon of butter to the hot pan along with 2 cloves of minced garlic and 1 tablespoon of finely minced shallots. Sauté for 1 minute until fragrant.
- Deglaze: Pour in 1/4 cup of dry white wine (like Sauvignon Blanc) to deglaze the pan, scraping up all those delicious browned bits (fond) from the bottom. Let the wine simmer until reduced by half.
- Finish the Sauce: Whisk in 1/2 cup of heavy cream, the juice from half a lemon, and 1 teaspoon of chopped fresh parsley. Let the sauce simmer for 2 to 3 minutes until it thickens enough to coat the back of a spoon.
Pour this rich sauce over the resting scallops and serve immediately.
Step 9: Final Assembly and Serving
To bring this dish together, you can add the seared scallops back into the skillet with the lemon garlic pan sauce, tossing them gently just long enough to warm them through and coat them in the luxurious sauce.
Serve the scallops immediately, perhaps over a bed of risotto or with some crusty bread to soak up the remaining sauce. The combination of the smoky char from the Big Green Egg, the caramelized crust, and the bright, creamy sauce makes for an unforgettable meal.
Final Thoughts and Serving Suggestions
For a perfectly balanced meal, I served these pan-seared scallops over a bed of fluffy red quinoa. The earthy flavor and satisfying texture of the quinoa provide the perfect foundation for the rich, creamy lemon garlic pan sauce.
This pairing not only keeps the dish light and healthy but also allows the sweet, delicate flavor of the scallops to remain the star of the show. It is an incredibly flavorful, restaurant-quality meal that is surprisingly easy to make right in your backyard.
People Also Ask
What is the best temperature for searing scallops on the Big Green Egg?
For that perfect, hard crust, you want to set your Big Green Egg up for direct cooking at 500°F. This high heat creates a fast, aggressive sear that caramelizes the exterior without overcooking the tender center.
How do I get a good sear on scallops without them sticking?
The secret is dryness and heat. Pat your scallops completely dry with paper towels to remove all surface moisture. Ensure your cast iron pan is screaming hot before adding the oil. Lastly, resist the urge to move them once they hit the pan—let them cook undisturbed for 90 seconds to 2 minutes so they naturally release from the surface.
Should I use oil or butter to sear scallops on the BGE?
Use a high-smoke point oil like avocado or grapeseed oil for the actual sear to prevent burning at 500°F. If you want a buttery flavor, add butter in the last 30 seconds of cooking, or use it to create a pan sauce immediately after removing the scallops.
How to Pan Sear Scallops on the Big Green Egg
Equipment
- 1 Cast Iron Pan
Ingredients
- 1 pound U10 sea scallops
- 1 cup of cream
- 1 lemon, juiced
- 2 Tbs butter
- 4 cloves garlic, minced
- 1/2 cup white wine
- Chopped parsley for garnish
Instructions
- Prep Scallops: Remove the small, tough rectangular side muscle ("foot") from the scallops. Place scallops on paper towels and dry thoroughly.
- Setup BGE: Set up your Big Green Egg for direct cooking and preheat to 500°F. Place a cast iron pan inside to preheat along with the grill.
- Season: Season one side of the dry scallops with kosher salt.
- Heat Oil: Once the pan is preheated, add enough high-smoke point oil to cover the bottom of the pan.
- Sear Side 1: Carefully place the scallops in the pan salt side down. Season the top side with kosher salt. Cook undisturbed for 90 seconds.
- Flip: Flip the scallops and cook for another 90 seconds.
- Remove: Remove the scallops from the pan and set aside on a plate.
- Make Sauce: Add butter, garlic, and shallots to the hot pan. Sauté for 1 minute until fragrant. Pour in the white wine to deglaze, scraping up the browned bits. Reduce wine by half. Whisk in heavy cream, lemon juice, and parsley. Simmer for 2-3 minutes until thickened.
- Serve: Add the scallops back into the sauce just to warm through. Serve immediately over red quinoa.
Nutrition information is automatically calculated, so should only be used as an approximation.
Was reading the recipes for the pan seared scallops. the recipe is located in 2 places, on the seafood page and the 3 scallop recipes you must try page. the cook times are different on the pages. 90 seconds per side on one and 3 minutes and 2 minutes per side on the other. which is correct?
90-seconds
These scallops were awesome!!! Will definitely add this to the seafood line up.
I think this could be done on a stove top too. Didn’t get much smokey flavor from the BGE, likely because the of the sauce. Thanks so much for sharing this!
You’re welcome ☺️