Big Green Egg Pan Seared Scallops

I love cooking scallops on my Big Green Egg. You get a bit of that live fire taste, the hard cast iron sear, and more importantly the inside of your house doesn’t smell like scallops for three days after. These days I have been ordering my U10 Sea Scallops from my friends at Lobster Anywhere. This recipe features a delicious and easy pan sauce you can make after the scallops are done cooking. Now sit back, grab a glass of Sauvignon blanc, and enjoy this post for Big Green Egg Pan Seared Scallops.

Big Green Egg Pan Seared Scallops

The first thing you need to do is peel the v-shaped muscle off the sides of the scallops called the foot. Next place the scallops on paper towels and dry thoroughly. 

Big Green Egg Pan Seared Scallops

Setup your Big Green Egg for direct cooking and preheat to 500°F. Add a cast iron pan to preheat while you prep the scallops for cooking.

Big Green Egg Pan Seared Scallops

Season one side of the dry scallops with kosher salt.

Big Green Egg Pan Seared Scallops

When the pan is preheated, add an oil with a high smoke point covering the bottom of the pan.

Big Green Egg Pan Seared Scallops

Place the scallops in the pan salt side down. Season the top side of the scallops with kosher salt. 

Big Green Egg Pan Seared Scallops

Cook for 90 seconds and then flip. 

Big Green Egg Pan Seared Scallops

After another 90 seconds remove the scallops. 

Big Green Egg Pan Seared Scallops

Add the butter to the pan and let melt.

Big Green Egg Pan Seared Scallops

Next add the garlic and cook for 1 minute until fragrant. 

Big Green Egg Pan Seared Scallops

Deglaze the pan with white wine scraping up all the bits from the pan. 

Big Green Egg Pan Seared Scallops

Add the cream next and mix in. 

Big Green Egg Pan Seared Scallops

Let the sauce reduce 5 minutes or so until it thickens. 

Big Green Egg Pan Seared Scallops

Remove the pan from the Big Green Egg and mix in the lemon juice. 

Big Green Egg Pan Seared Scallops

You can add the scallops back in the sauce for serving. 

Big Green Egg Pan Seared Scallops

I served the scallops here with red quinoa and the pan sauce. So good!

Big Green Egg Pan Seared Scallops

Big Green Egg Pan Seared Scallops
 
Prep time
Cook time
Total time
 
This recipe for Big Green Egg Pan Seared Scallops is easy and the perfect weeknight dinner for two. Paired with a delicious pan sauce this recipe is a winner.
Author:
Recipe type: Main
Cuisine: Seafood
Serves: 2
Ingredients
  • 1 pound U10 sea scallops
  • 1 cup of cream
  • 1 lemon, juiced
  • 2 Tbs butter
  • 4 cloves garlic, minced
  • ½ cup white wine
  • Chopped parsley for garnish
Instructions
  1. Setup your Big Green Egg for direct cooking and preheat to 500°F
  2. Place in a cast iron pan
  3. Peel the v-shaped muscle (called the foot) from the scallops and pat dry
  4. Add salt to one side
  5. Add an oil with a high smoke point to the cast iron pan and place the scallops in salt side down
  6. Salt the top of the scallops and cook for 90-seconds then flip
  7. Cook the scallops another 90-seconds and remove
  8. Add the butter to the pan and when melted the garlic
  9. Deglaze the pan with the white wine scraping up the bits from the bottom of the pan
  10. Add the cream and mix well
  11. Remove the pan from the heat and add the lemon juice, mix well
  12. Serve the sauce drizzled over the scallops

 

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2 comments on “Big Green Egg Pan Seared Scallops

  1. 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?