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
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