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.
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.
Season one side of the dry scallops with kosher salt.
When the pan is preheated, add an oil with a high smoke point covering the bottom of the pan.
Place the scallops in the pan salt side down. Season the top side of the scallops with kosher salt.
Cook for 90 seconds and then flip.
After another 90 seconds remove the scallops.
Add the butter to the pan and let melt.
Next add the garlic and cook for 1 minute until fragrant.
Deglaze the pan with white wine scraping up all the bits from the pan.
Add the cream next and mix in.
Let the sauce reduce 5 minutes or so until it thickens.
Remove the pan from the Big Green Egg and mix in the lemon juice.
You can add the scallops back in the sauce for serving.
I served the scallops here with red quinoa and the pan sauce. So good!
- 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
- Setup your Big Green Egg for direct cooking and preheat to 500°F
- Place in a cast iron pan
- Peel the v-shaped muscle (called the foot) from the scallops and pat dry
- Add salt to one side
- Add an oil with a high smoke point to the cast iron pan and place the scallops in salt side down
- Salt the top of the scallops and cook for 90-seconds then flip
- Cook the scallops another 90-seconds and remove
- Add the butter to the pan and when melted the garlic
- Deglaze the pan with the white wine scraping up the bits from the bottom of the pan
- Add the cream and mix well
- Remove the pan from the heat and add the lemon juice, mix well
- Serve the sauce drizzled over the scallops