Big Green Egg Pan Seared Scallops
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.
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
- 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
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