Scallops Scampi on the Big Green Egg

This is a wonderful dish that goes with a nice white wine.

The Egg was set up at 350 degrees. Direct heat.

Used a 12 inch cast iron skillet.

The pasta was cooked simultaneously on the stove in the kitchen.

• Fresh Sea Scallops: 1 pound
• Lemon juice: 1.5 tablespoonsful (same as 1/2 Lemon)
• White wine: 1/2 cup (Chardonnay in this instance)
• Seafood stock: 1/2 cup
• Chopped Onions and garlic
• Olive oil
• Butter: 1/4th stick
• Pasta and Garlic Bread (cooked in kitchen)

The Process:

Heated up the cast iron skillet on the Egg using olive oil and 1/4th stick of butter.

Added the onions and garlic to the skillet and sautéed for about 3 minutes.

Added the liquids and reduced for about 5 minutes.

Added the scallops.  Cooked for 3 minutes with Egg lid closed.

Opened the lid and turned the scallops over. Closed lid again and cooked for 3 more minutes.

Pulled the pan off the fire and placed it on a trivet on the table and covered with foil.

Obviously the Scallops cooked a little longer but they still turned out great!

Added to the pasta and served with garlic bread

Salmon on the Big Green Egg

This is a Friday night favorite in our household.

My older brother, Linc first introduced us to this wonderful meal.

It goes great with a nice Pinot Noir!

The Egg is at 320 degrees

• Salmon steaks – skin on (about 8ounces in size works great)
• Olive Oil
• Old Bay Seasoning
• Wood Plank (s). Soaked. Prefer Alder wood but Cedar wood works fine
• Honey Maple Glaze Drizzle which requires: 1 cup maple syrup, 1 T of honey, and 2 T of brown sugar
• Pinot Noir: 1 750ml bottle. optional

The Process:

Soak the planks in water for a few hours prior to cooking.

Prep the Salmon ahead of time with liberal amounts of Olive Oil and Old Bay which is rubbed in well.

The salmon can be cooked either with platesetter in (indirect) or directly over the grate.

The wood planks can be reused if cooked indirectly, but probably not if using the direct method.

To make the Honey Maple Glaze Drizzle, mix up the ingredients in a sauce pan on the stove and heat.

To start, place the wood plank on the grate and warm it up until the whole plank dries up.

Then turn over the plank for preparation to cook on that side.

Start cooking the Salmon with the skin side up, as shown in the first picture below.

After a few minutes, turn over the salmon and finish cooking in that position. Note second picture.

The perfect time to remove the salmon is when it just starts to flake when pressed with tongs.

When topped off with the Honey Maple Glaze Drizzle, it’s quite tasty!