How To Make The Perfect Scallops | Scallops Piccata On The Big Green Egg

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

white wine

💰Cheaper: chicken broth

Chicken broth can replace wine for a non-alcoholic version.

scallops

💰Cheaper: shrimp

Shrimp can be a more affordable seafood alternative.

capers

💰Cheaper: green olives

Green olives can mimic the briny flavor of capers.

Peel off the side muscle from each scallop using your thumb and forefinger.

Dry the scallops using paper towels and place them on a wire rack to eliminate moisture.

Sprinkle Jacobson's garlic salt on top of each scallop to draw out moisture.

Cover the scallops with another layer of paper towels and set aside for about half an hour.

Light the Big Green Egg Mini Max grill with all-natural briquettes and allow it to heat up to medium-high.

Place a carbon steel pan on the grill and add a light coating of avocado oil to the bottom.

Test the oil by adding a little liquid; if it sizzles, the oil is ready.

Add the scallops to the pan one at a time, leaving space between each one, and cook for about 1.5 minutes per side until golden brown.

Remove the scallops from the pan and place them on a wire rack without paper towels to keep warm.

Juice a lemon into the pan, keeping the rind side up to extract the juice effectively.

Stir the lemon juice into the pan, incorporating the browned bits (fond) at the bottom.

Add half a cup of dry white wine to the pan and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens