SCALLOPS IN THE SHELL ON THE BIG GREEN EGG
Serves: 4 people
- EGG setup: direct or indirect grilling
- Recommended charcoal: Lump
- EGG target temperature: 200-220 c
- Cooking time: 7-8 minutes on the Egg. You want the scallops to reach an internal temperature of around 62 C
Ingredients
- 8 fresh scallops in their shells, cleaned
- 125 g unsalted butter, melted
- 2 cloves garlic, finely chopped
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
- Sea salt and black pepper, to taste
- Lemon wedges, for serving
OVERVIEW
Cooking scallops in their shells on the Big Green Egg gives them a beautiful, smoky note while keeping them tender and juicy, and highlighting the natural flavours of the scallop. A simple garlic and lemon butter enhances their inherent sweetness, with fresh parsley to add a touch of brightness.
When cooking the scallops, you are aiming for an internal temperature of 62 c (as set by the Food Standards Agency) however, as long as Ross knows he is using top quality, fresh as can be scallops, he cooks them to 54 c.
METHOD
Light your Big Green Egg and heat to 200-220 c (400-430 f) for direct or indirect grilling.
In a small bowl, mix together the melted butter, garlic, lemon zest, lemon juice, sea salt and black pepper and set to one side.
If your scallops have not already been cleaned, carefully remove any grit while keeping them in the bottom half of the shell. Pat them dry with a paper towel and lightly season with salt and black pepper, and brush with a light coating of olive oil. Place the scallops in their shells directly onto the grill plates, then close the Egg and let them cook for about 3 minutes until they start to firm up and turn opaque. Open the Egg and spoon about 1 tablespoon of the garlic butter onto each scallop, then close the lid and cook for another 3-4 minutes until the butter is bubbling and the scallops are fully cooked but still tender.
Eat immediately with plenty of crusty bread to mop up all those garlicky juices, and a glass of white wine.
