How to Pan Sear Scallops on the Big Green Egg
This recipe for How to Pan Sear Scallops on the Big Green Egg is easy and the perfect weeknight dinner for two. Paired with a delicious pan sauce this recipe is a winner.
Servings: 2
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.