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I don’t know about you, but I am a total sucker for scallops. If I could, I would invent new scallop recipes every week. There are several reasons I love these delicious mollusks, but three specific points always stand out to me.
First, they are incredibly quick to cook. Some nights you want a restaurant-quality meal without having to spend hours slaving over a hot grill. Second, they are surprisingly healthy. I eat a significant amount of red meat, and it is nice to contrast those heavy cooks with a lighter option. On top of that, they are packed with vitamin B12 and other essential nutrients your body needs. Finally, I just like the name. It sounds fun to say. SCAL-LUP.
Today I want to pay homage to this versatile seafood and share my three favorite recent creations. Whether you want a spicy kick or a buttery finish, these 3 must-try scallop recipes will help you master the high-heat sear on your Big Green Egg. No matter which one you choose, you are in for an elite-level meal.
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Sea Scallops Over Roasted Red Pepper Sauce
Recipe 1: Pan-Seared Scallops with Roasted Red Pepper Sauce
I hope these pan-seared U10 Sea Scallops from Lobster Anywhere served over roasted red pepper sauce make your day a little better. If you did not know that Lobster Anywhere carries elite seafood beyond just lobster, you certainly know now. This particular recipe is incredibly quick and delicious, making it the perfect solution for those busy work-day dinners. While I used a pan for this version, you could easily sear these on the Big Green Egg to add a touch of wood-fired flavor to the dish.
To keep this meal light and healthy, I paired the scallops with parmesan zoodles. The sweetness of the roasted red pepper sauce provides a beautiful contrast to the salty crust of the seared scallops. Because these are U10 scallops (meaning fewer than ten per pound), they are massive and hold up exceptionally well to high-heat cooking. Whether you use a cast iron skillet on your stovetop or the grates of your Egg, the goal is a quick, authoritative sear that locks in the moisture.
The High-Heat Sear Technique
To achieve a restaurant-quality crust on your U10 Sea Scallops, you must manage your surface temperature with precision. I prefer using my carbon steel pan because it handles extreme heat beautifully and provides a superior non-stick surface once seasoned. The process is remarkably fast, so you need to have your focus entirely on the pan to avoid overcooking these delicate morsels. Because scallops have a high moisture content, any extra liquid is the enemy of a good sear.
Start by drying the scallops thoroughly with paper towels. If they are even slightly damp, they will steam instead of sear, and you will miss out on that beautiful mahogany color. Get your carbon steel pan screaming hot over a high flame and add a high-smoke-point oil. Once the oil shimmers, drop your scallops in with confidence and let the heat do the work. Do not crowd the pan, as this drops the temperature and prevents that crisp exterior you are looking for.
Meanwhile, make the sauce:
Roasted Red Pepper Sauce
Ingredients
- 2 cloves of garlic
- 2 roasted red peppers
- 2 Tbs mayonnaise
- 1/4 fresh lemon juice
- Dash red pepper flakes
- 1 tsp salt
Instructions
- Add all the ingredients to a blender and mix until combined. Done.
- Serve the scallops over the sauce with a side of veggies. I served this with parmesan zoodles, but you can dish up anything that sounds good to you.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe 2: Seared Sea Scallops with Lemon Garlic Cream Sauce
For the second installment of this scallop masterclass, we are focusing on the pure technique of the Big Green Egg Pan-Sears. This recipe is the gold standard for anyone who wants that thick, steakhouse-style crust while utilizing the incredible heat retention of ceramic cooking. We are using a cast iron skillet directly on the Egg to achieve a professional finish that you simply cannot get on a standard stovetop.
The beauty of this method lies in the Lemon Garlic Pan Sauce. Once you pull the scallops, you use the flavorful browned bits (the fond) left in the cast iron to build a rich, citrusy reduction. This is “Grilling by Feel” at its finest: managing a 500°F fire to get the perfect sear, then quickly pivoting to a delicate sauce that ties the whole meal together. Whether you serve these over red quinoa or a bed of greens, this is the definitive way to cook scallops on the Egg.
Seared Sea Scallops with Lemon Garlic Cream Sauce
Ingredients
- 1 pound 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
- Light your Big Green Egg to 450° and place a cast iron pan inside. Get the pan screaming hot, and use an oil with a high smoke point (like grape-seed oil). Place scallops in the pan and cook 3 minutes, then flip over and cook another 2 minutes. Remove the scallops from the pan and set aside.
- In the pan still on the heat, add the butter. When the butter is melted, add the garlic and stir. After it gets fragrant, add the white wine to deglaze the pan, scraping up the bits on the bottom (for flavor).
- Add the cream and salt, then stir. Remove from heat and stir in the lemon juice.
- Glaze the scallops with the sauce, and garnish with parsley.
- Enjoy with your favorite side dish and a nice glass of white wine!
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe 3: Manhattan Scallops
I am going to take a moment to celebrate this incredibly simple but beautifully composed dish. This recipe features a powerhouse lineup: Snake River Farms American Wagyu Filet Mignon, Lobster Anywhere U10 Sea Scallops, and charred grilled asparagus. Everything about this sophisticated spin on surf-and-turf screams Manhattan elegance, which is why I have dubbed it Manhattan Scallops.
You should not skip this dish when you get the chance because the flavor profile is absolute heaven. The entire meal comes together easily on the Big Green Egg XL using a single cast iron pan. While I cooked it in several stages, you can essentially consider this a “one-pot” masterpiece on the grill. The only element that requires a specific roadmap is my signature Manhattan Sauce, which ties the beef and seafood together perfectly.
Manhattan Scallops
Ingredients
- Avocado oil or other oil with high smoking point
- 1/2 stick of butter
- 1/2 cup of sweet vermouth
- 1 large shallot, minced
- 2 cloves of garlic, minced
- 1/2 of a lemon, juiced
- Salt & Pepper
- Red pepper flakes
Instructions
- Salt the scallops and sear them in the oil in a pan over high heat, about 3 minutes..
- Flip the scallops and add 2 tbs of butter to the pan while the second side sears for another 3 minutes.
- Remove the scallops from the pan and set them aside.
- Add the shallots to the pan and mix them with the butter.
- Add the garlic in, and let the mixture cook until the garlic is fragrant.
- Add the sweet vermouth to the pan and stir, deglazing the pan so nothing sticks.
- Juice your 1/2 a lemon into the pan.
- Mix and add a little salt, pepper, and a sprinkle of red pepper flakes.
- Spoon your sauce mixture over your scallops, and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Final Thoughts on Mastering the Scallop
Mastering scallops on the Big Green Egg is a definitive milestone for any backyard pitmaster. While many people view these delicate mollusks as intimidating, they are actually one of the most forgiving and rewarding “fast cooks” you can perform over live fire. By focusing on a bone-dry preparation and high-heat temperature control, you can replicate a high-end steakhouse experience right in your own outdoor kitchen.
Whether you choose the zesty red pepper version, the indulgent lemon cream variation, or the elite Manhattan surf-and-turf, the core principles of “Grilling by Feel” remain the same. Trust your equipment, watch your surface temperatures, and always pull the scallops just before you think they are finished to account for carryover cooking. These three recipes offer a diverse range of flavors that will keep your guests coming back to the Egg for more.
I can’t wait to make all of these recipes.
Thank you for sharing.
You are most welcome!