Scallops with Lemon Caper Sauce

Name: Scallops with Lemon Caper Sauce
Cuisine: Seafood
Ingredients: 1 lb U10 scallops; ¼ cup white wine; ¼ cup white wine vinegar; 2 tbsp lemon juice; ½ cup heavy cream; 1 finely diced shallot; 3 sprigs thyme; 1 lb butter, divided into 1 tbsp pats; 2 tbsp capers; Avocado oil or another high heat tolerant oil; 5-Piece EGGspander System; Skillet; Saucepan; 100% Natural Lump Charcoal Oak &amp; Hickory

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Cuisine

Seafood

Searing scallops on the Big Green Egg infuses them with the delicate, aromatic flavor of alder wood chips, to elevate this dish to new heights of sophistication. The smoky sweetness from the alder wood enhances the natural sweetness of the scallops, while the sauce adds an acidity and velvety richness that ties it all together.

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Ingredients

1 lb U10 scallops
¼ cup white wine
¼ cup white wine vinegar
2 tbsp lemon juice
½ cup heavy cream
1 finely diced shallot
3 sprigs thyme
1 lb butter, divided into 1 tbsp pats
2 tbsp capers
Avocado oil or another high heat tolerant oil

Equipment

5-Piece EGGspander System
Skillet
Saucepan
100% Natural Lump Charcoal Oak & Hickory

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Directions

When you have completed the sauce and are ready to cook the scallops, throw a handful of wood chips in to add a nice contrast to the scallops' naturally sweet flavor.
Stabilize the egg at 450°F/230°C, setting up two zone cooking with an indirect and direct side.
Place the cast iron pan on the direct side, this will allow it time to heat while we build the sauce.
In a saucepan, add the white wine vinegar, white wine, lemon juice, cream, shallots, and thyme.
Reduce on the indirect side until the liquid is reduced by 75%.
Strain out the shallots and thyme sprigs.
While still on the indirect side of the Egg, add half the butter, whisking in a pat at a time until thickened
Remove from the heat and whisk in the remaining butter slowly.
Stir in the capers and set aside.

For the Scallops

Increase the heat to 500°F/ 260°C.
Pour about 3 tbsp of oil in the cast iron and allow it to heat up.
Pat the scallops as dry as possible and season with salt and pepper.
Cook the scallops for 60 to 90 seconds per side or just until they are no longer opaque.
Serve with the lemon caper sauce and enjoy while hot.

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Scallops with Lemon Caper Sauce

Category

Cuisine

Ingredients

Equipment

Directions

For the Scallops

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No more products available for purchase

Scallops with Lemon Caper Sauce

Category

Cuisine

Ingredients

Equipment

Directions

For the Scallops

Recipes

Smokin’ Lava Cakes

Scallops with Lemon Caper Sauce

Stuffed Pretzels

Crispiest Potatoes

Smokin’  Lava Cakes