Scallops with Lemon Caper Sauce

Directions

1. 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.
2. Stabilize the egg at 450°F/230°C, setting up two zone cooking with an indirect and direct side.
3. Place the cast iron pan on the direct side, this will allow it time to heat while we build the sauce.
4. In a saucepan, add the white wine vinegar, white wine, lemon juice, cream, shallots, and thyme.
5. Reduce on the indirect side until the liquid is reduced by 75%.
6. Strain out the shallots and thyme sprigs.
7. While still on the indirect side of the Egg, add half the butter, whisking in a pat at a time until thickened
8. Remove from the heat and whisk in the remaining butter slowly.
9. Stir in the capers and set aside.

blank

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